Spicy Cornbread Mini-Muffins

Spicy Cornbread Mini-Muffins

AnniecatMT 0

"These are perfect for making 3 dozen mini muffins to take to a potluck. Basting the muffin tin with melted butter and dusting with cornmeal are an essential step to getting a marvelous crispy exterior to the muffins. To add more kick, do not seed the jalapenos and add an extra one."
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40 m servings 78 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 78 kcal
  • 4%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.
  3. Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.
  4. Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.
  5. Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.


  • Cook's Note:
  • You can use Cheddar, Monterey Jack, or Asiago cheese.



I used buttermilk instead of regular milk and melted butter instead of vegetable oil. I had a 4 oz. can of mild diced chilies, I used half of that can in place of the canned whole jalapeno peppe...

I didn't have great success with this recipe, but I'm rating four stars anyway as I think some of the issues I had were mine = ) ...so consider this review just sharing my experience. The garli...

I used jarred sliced jalapenos with seeds and some juice and followed directions. these smell terrific! the burn at the end melted my throat. I would cut back on the heat, I am a wuss about spic...

This is a Great Recipe! very moist Baked up Beautifully! I used this for a base to a casserole I made! (cornbread,bacon BBQ chicken casserole!)this recipe is THE BOMB!!! Thank you for sharing!!

Very easy and yummy

Wow these muffins were addictive!! They were moist, spicy, and sweet and didn't crumble when I put butter on them. I didn't have canned jalapeƱos on hand so I used one fresh jalapeno with the s...

I made these almost exactly as listed, except I had no vegetable oil on hand, only butter. I cut this recipe in half just to try them out. I really am enjoying them. They aren't too sweet or too...

Yummy! Goes great with homemade chili on a cold snowy night!