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Spicy Cornbread Mini-Muffins

Spicy Cornbread Mini-Muffins

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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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet


  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.
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Sarah Jo

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 peppers. I could not find my mini muffin tins, I made 12 full sized muffins instead. Baked at 350*, they were done in just under 20 minutes. Very good cornbread recipe--very moist, lightly sweet, nice texture. We all really liked them.

Thisni Caza

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 = ) consider this review just sharing my experience. The garlic was way too strong. I use granulated garlic, which I thought was the same as garlic powder, but maybe not; maybe this was the problem. Also, the cheese that was exposed on top of the muffins kinda burned by the time the muffins started to brown. Again, that could be me: my oven. But I really had a problem with the instructions. The description, the blurb at the top, says 'makes 3 dozen mini', as does the serving size. The ingredients say, for 1 T butter and 3 T cornmeal, used to prep the pans, 'divided'. Then Step 4 says 'brush 18 mini muffin cups'. I noticed that there were no instructions to use two pans, or bake one pan two times, but I, not being much of a baker, thot that the 1 cup flour would not yield enough to make 36, so I just prepped the pan for the 18. I ended up making 48. Granted, mini muffin tins may vary in size, but given the inconsistencies in the instructions, I think there was a failure in editing or proofreading. Not from the submitter, but from AR. This was kind of a mess as I like to mix the wet and dry ingredients and get them into the oven as soon as possible, because this is when the leavening starts working. More experienced bakers probably would have known better, but not me!!


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!!