MuffinsMexicanEasy

Chorizo and Cheese Corn Muffins with Jalapeño

Name: Chorizo and Cheese Corn Muffins with Jalapeño
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 6 oz (170 g) fresh Mexican chorizo, removed from casing, diced into ¼-inch pieces; 1 cup (170 g) cornmeal (yellow or white); ¾ cup (95 g) all-purpose flour; 2 tsp (10 g) baking powder; ½ tsp (3 g) kosher salt; 2 tbsp (25 g) granulated sugar; 2 large eggs, at room temperature; 1 cup (240 ml) buttermilk; 3 tbsp (45 g) unsalted butter, melted, melted and cooled slightly; 1 cup (115 g) sharp cheddar cheese, shredded, shredded; 1 large (45 g) fresh jalapeño, seeded and finely minced

From the MyKitchenBank Kitchen

Golden, tender corn muffins studded with spicy chorizo, sharp cheddar cheese, and fresh jalapeño. These savory muffins are perfect for breakfast, brunch, or alongside chili and soups. The chorizo renders its fat and flavor throughout the batter, while the jalapeño adds a bright, mild heat that builds on the palate. Make them ahead and reheat for an easy grab-and-go breakfast.

Prep: 15 min
Cook: 20 min
Wait: 10 min
Total: 45 min
Makes: 12 muffins

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Steps

Before you start

Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it well
Have all ingredients at room temperature
Dice the chorizo into ¼-inch pieces and remove seeds from the jalapeño before mincing

1
Cook the chorizo
- Heat a medium skillet over medium-high heat.
- Add the diced chorizo and cook, breaking it up with a wooden spoon, for 4–5 minutes until the fat renders and the chorizo is lightly browned.
- The sausage should be in small, broken pieces, not a paste.
- Transfer to a plate lined with paper towels to cool, reserving about 1 tablespoon of the rendered fat in the pan for mixing into the batter.
- This fat adds richness and flavor to the muffins.
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Ready when: Chorizo is lightly browned and broken into small pieces; fat begins to pool in the pan
Tip: Do not overcook the chorizo—you want some moisture left so the muffins stay tender. The cooking will finish in the oven.
2
Mix dry ingredients
- In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar.
- Make sure the baking powder and salt are evenly distributed throughout so the muffins rise evenly and taste balanced.
- Set aside.
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Ready when: Mixture is light, fluffy, and uniform in color
3
Combine wet ingredients
- In a large bowl, whisk the eggs until well beaten.
- Add the buttermilk, melted butter, and the reserved rendered chorizo fat.
- Whisk until smooth and combined.
- The mixture should be uniform and pale.
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Ready when: Wet ingredients are smooth and fully incorporated
4
Fold wet into dry
- Pour the wet ingredients into the bowl with the dry ingredients.
- Gently fold with a rubber spatula until the batter just comes together.
- Do not overmix—some small lumps are fine.
- Overmixing toughens the muffins and makes them dense.
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Ready when: Batter is loose and chunky, with no visible streaks of dry flour
Tip: Stop folding as soon as the flour disappears. Lumpy batter makes tender muffins; smooth batter makes tough ones.
5
Add cheese, chorizo, and jalapeño
- Fold the shredded cheddar cheese, cooled chorizo pieces, and minced jalapeño into the batter with a few gentle strokes.
- Distribute evenly so each muffin gets some of each ingredient.
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Ready when: Chorizo, cheese, and jalapeño are evenly distributed throughout the batter
Tip: Don't overfold—the goal is even distribution without developing the gluten in the flour.
6
Fill the muffin tin
- Spoon the batter evenly into the prepared 12-cup muffin tin, filling each cup about three-quarters full.
- This allows room for the muffins to rise without overflowing.
- A ¼-cup measure or ice cream scoop works well for even distribution.
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Ready when: Cups are filled evenly to about the three-quarters mark
Tip: Uneven filling means uneven baking. Use a scoop for consistent portions.
7
Bake until goldenOven 400°F / 205°C
- Bake in a preheated 400°F (200°C) oven for 18–22 minutes until the muffins are golden brown on top and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- The centers should spring back lightly when gently pressed.
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Ready when: Muffins are golden brown, a toothpick comes out clean or with a few moist crumbs, and the centers spring back when lightly pressed
Tip: Rotate the tin halfway through baking if your oven has hot spots. If the tops brown too quickly, tent loosely with foil.
8
Cool and serve
- Let the muffins cool in the tin for 5 minutes, then turn them out onto a wire rack to cool completely or serve warm.
- Warm muffins are more tender; cooled muffins are easier to handle and slightly more firm.
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Ready when: Muffins are cool enough to handle but still warm to the touch if serving immediately
Tip: A wire rack allows air to circulate underneath so the bottoms don't steam and become soggy.

Good to know

Tips

For extra moisture, add 1–2 tablespoons of sour cream to the wet ingredients. This keeps the muffins tender even after a day.
If your chorizo is very fatty, you may render more than 1 tablespoon of fat—drain some off so the batter isn't too wet. Aim for about 1 tablespoon total to fold back into the wet ingredients.
Room-temperature eggs emulsify better with the buttermilk and create a more tender crumb. Take them out of the fridge 30 minutes before baking.
These muffins are excellent alongside scrambled eggs, avocado toast, or a bowl of chili. They also freeze beautifully for quick breakfasts.

Make ahead

Bake the muffins up to 1 day ahead and store them in an airtight container at room temperature. Reheat gently in a 300°F (150°C) oven for 5–7 minutes before serving so they warm through without drying out. Alternatively, freeze baked muffins for up to 3 months in a freezer-safe container; thaw at room temperature for 1–2 hours or reheat from frozen in a 300°F (150°C) oven for 12–15 minutes.

Storage & reheating

Room temperature: up to 1 day in an airtight container. Refrigerator: up to 4 days in an airtight container (reheat gently before serving). Freezer: up to 3 months in a freezer-safe container; thaw at room temperature or reheat from frozen at 300°F (150°C) for 12–15 minutes.

Substitutions

fresh Mexican chorizo, removed from casing → cooked bacon or ham. Use 6 oz (170 g) cooked bacon or ham, diced. This will lose the spicy, smoky chorizo flavor but adds a salty, savory component. Cook bacon until crispy and drain well.
sharp cheddar cheese, shredded → Monterey Jack or pepper Jack cheese. Monterey Jack is milder and creamier; pepper Jack adds more heat. Both work well with chorizo and jalapeño. Shred fresh cheese for the best texture.
fresh jalapeño → serrano pepper or canned diced green chiles. Serrano is hotter than jalapeño; use ½–¾ of one. Canned green chiles are milder and add a slightly smoky flavor. Drain them well before folding in.
buttermilk → plain Greek yogurt thinned with milk. Mix ½ cup Greek yogurt with ½ cup whole milk to thin it to buttermilk consistency. This adds richness but may make the crumb slightly denser.