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Mini Tex-Mex Cornbread Muffins are a delightful twist on a classic favorite, bringing together the comforting, crumbly texture of traditional cornbread with the bold and vibrant flavors of Tex-Mex cuisine. This recipe captures the essence of Southwestern cooking, making it a standout choice for those looking to elevate their appetizer game or add a flavorful snack option to their meal repertoire.

Mini Tex-Mex Cornbread Muffins

Mini Tex-Mex Cornbread Muffins are a delicious fusion of classic cornbread and bold Tex-Mex flavors, perfect for any gathering or cozy night in. This recipe blends the hearty texture of cornmeal with vibrant add-ins like cheese, jalapeños, and spices, making each muffin a flavor-packed treat. Ideal as appetizers, snacks, or side dishes, they're easy to prepare and sure to be a crowd-pleaser. Discover how to make these bite-sized delights for your next event!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tbsp baking powder

½ tsp salt

1 cup buttermilk

2 large eggs

¼ cup vegetable oil

1 cup canned corn, drained

1 cup shredded sharp cheddar cheese

½ cup diced jalapeños (fresh or pickled, adjust for spice preference)

½ cup diced red bell pepper

½ cup chopped green onions

1 tsp ground cumin

1 tsp chili powder

½ tsp garlic powder

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a mini muffin tin or line it with mini muffin liners.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, cumin, chili powder, and garlic powder until well combined.

      Combine Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, and vegetable oil until smooth.

        Combine Mixtures: Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix.

          Add Mix-ins: Fold in the corn, cheddar cheese, jalapeños, red bell pepper, and green onions until evenly distributed in the batter.

            Fill Muffin Tin: Spoon the batter into the prepared mini muffin tins, filling each cup about two-thirds full.

              Bake: Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm, with a side of salsa or guacamole for dipping if desired.

                  Prep Time: 15 min | Total Time: 30 min | Servings: 24 mini muffins