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    Popular » Recipes » Bread

    Jalapeño Sausage Cornbread Muffins

    This post may contain affiliate links. Please see disclosure for more information. Published: Jul 13, 2021 by Dee

    Jalapeño Sausage Cornbread Muffins made with Jiffy mix and cheddar cheese are sweet spicy and delicious. You'll love this easy muffin recipe for breakfast, brunch or as the perfect accompaniment to your favorite soup and chili recipes! via @meamelJalapeño Sausage Cornbread Muffins made with Jiffy mix and cheddar cheese are sweet spicy and delicious. You'll love this easy muffin recipe for breakfast, brunch or as the perfect accompaniment to your favorite soup and chili recipes! via @meamel

    Jalapeño Sausage Cornbread Muffins made with Jiffy mix and cheddar cheese are sweet spicy and delicious. You'll love this easy muffin recipe for breakfast, brunch or as the perfect accompaniment to your favorite soup and chili recipes!

    Jump to Recipe -
    jalapeño sausage cornbread muffins on a white plate

    My family is crazy about these easy cheesy jalapeño cheddar cornbread muffins! I've made these savory muffins several times over the last few months, and this now definitely one of our favorite muffin recipes!

    You start out with the basic Jiffy corn muffin mix recipe, and you jazz it up to make these easy cornbread muffins even better. I usually make the corn muffins with leftover cooked sausage or sausage links cooked in the air fryer, and we have them for breakfast or brunch.

    This is also a great recipe for a side dish to eat with hearty chili or your favorite homemade soup. These moist cornbread muffins are so versatile and absolutely delicious!

    Jump to:
    • Ingredients
    • How to Make Jiffy Jalapeño Sausage Cornbread Muffins
    • Bake Time
    • How to Store
    • Variations
    • Recipe
    • Reviews

    Ingredients

    All you need is one large bowl and a few simple ingredients to make these jalapeño sausage corn muffins:

    • Jiffy corn muffin mix -- 2 boxes
    • Eggs
    • Cooked sausage -- I use sliced breakfast sausage links
    • Sour cream -- keeps the muffins moist
    • Milk -- whole milk or 2 percent
    • Chopped fresh jalapenos
    • Shredded Cheddar cheese -- or sharp cheddar cheese or cheddar blend
    • Melted butter -- adds flavor and shine
    • Smoked paprika -- optional but adds a smokey flavor

    How to Make Jiffy Jalapeño Sausage Cornbread Muffins

    One of the best things about these corn bread muffins is you make the recipe in only one bowl. No separate bowls for the wet ingredients and dry ingredients -- easy clean-up!

    First, add the eggs to a large mixing bowl, and beat slightly. When you beat the eggs first, it helps prevent you from over mixing the batter, which leads to tougher muffins.

    Then, add the jiffy mix, sausage, sour cream, milk, chopped fresh jalapeño peppers, shredded cheese, and smoked paprika. Stir the cornbread batter until just combined. It will be thick, which is perfectly fine.

    jiffy muffin mix with cheddar cheese, jalapeno peppers and sour cream in mixing bowl

    Next, grease a regular muffin tin with butter or use paper or parchment muffin liners. Pro tip - If you're using a non stick pan, non stick cooking spray can ruin the coating, so that's why I recommend using butter or liners.

    Then, scoop the batter into the prepared muffin tin until the muffin cups are filled to the top. You should have enough batter for 12 cornbread muffins. If you want smaller muffins, you can fill the cups about halfway.

    I like to place a jalapeno slice on top of the batter for an extra pop of color, but you can skip this if you want. You may want to remove the jalapeño seeds, first.

    spoon cornbread batter into muffin tin

    Bake Time

    Place the muffin pan into a preheated oven. They take about 15 to 18 minutes to bake, so don't wander off too far!

    The muffins are done when the tops of the muffins are golden brown and a toothpick inserted into the center comes out mostly clean. You may have a few crumbs stick to the toothpick, but this is fine. You don't want to over bake your muffins!

    baked jalapeno corn muffins in muffin tip

    As delicious as these muffins are, a little bit of butter makes them even better! I like to brush some melted butter over the tops of the muffins right after baking.

    Let them cool for a minute or 2, and then place them on a platter or cooling rack until you're ready to serve. They're actually perfect at room temperature!

    These cornbread muffins are slightly spicy with a hint of sweetness. I like to add a drizzle of honey along with a little butter to mine, but that's just me. My kids like them with butter.

    jalapeno cheddar corn muffins with sausage on white plate

    How to Store

    Store the muffins in an airtight container in the refrigerator, and they'll keep well for a few days. You can reheat the muffins in a paper towel in the microwave, and They're perfect for a quick grab and go breakfast during the week!

    You can wrap them in plastic wrap and freeze for longer storage.

    Variations

    Like I said, these jiffy jalapeno cornbread muffins are super versatile. You can leave out the jalapeños if you're not a fan of spicy food. Use a different sausage or leave out the sausage altogether. If you have a pressure cooker, try my Instant Pot Corn Casserole recipe made with Jiffy cornbread mix and cream style corn!

    Recipe

    plate of jiffy jalapeno sausage cornbread muffins with jalapeno pepper slice on top

    Jalapeño Sausage Cornbread Muffins

    Published by Dee
    Jalapeño Sausage Cornbread Muffins made with Jiffy mix and cheddar cheese are sweet spicy and delicious. You'll love this easy muffin recipe for breakfast, brunch or as the perfect accompaniment to your favorite soup and chili recipes!
    5 from 9 votes
    Print Recipe Share by Text Share by Email
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    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Bread, Breakfast
    Cuisine American
    Servings 12 muffins
    Calories 311 kcal

    Ingredients
      

    • 2 large eggs
    • 2 boxes Jiffy corn muffin mix
    • 2 cups cooked sausage breakfast links, sliced or crumbled
    • 1 cup shredded cheddar cheese or cheddar blend
    • ½ cup sour cream
    • ½ cup milk
    • 1 jalapeño pepper 2 tablespoons, ½ diced, plus slices for the top, optional
    • ½ teaspoon smoked paprika optional

    Topping

    • 2 tablespoons melted butter

    Instructions
     

    • Preheat oven to 400 degrees f
    • In a large mixing bowl, add the eggs, and beat slightly
    • Add the remaining ingredients (except for melted butter), and stir until just combined
    • Pour batter into a greased muffin tin. Top with sliced jalapeño peppers, if desired
    • Bake for 15 to 18 minutes or until tops are golden brown and toothpick inserted into muffins comes out clean
    • Remove from oven, and brush tops with melted butter. Allow to cool on platter or cooling rack until ready to serve

    Notes

    Store muffins in refrigerator.
    Baking time may vary depending upon your oven.

    Nutrition information is estimated. Please do your own calculation to fit special diets.

    Nutrition

    Calories: 311kcalCarbohydrates: 29gProtein: 9gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 37mgSodium: 551mgPotassium: 140mgFiber: 3gSugar: 9gVitamin A: 338IUVitamin C: 2mgCalcium: 116mgIron: 1mg
    Tried this recipe? Please comment and rate it! Show me your dish on Instagram!Mention @meatloafandmelodrama or tag #meatloafandmelodrama!
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    Reader Interactions

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      Recipe Rating




    1. Elenore says

      March 06, 2022 at 10:13 am

      One box of Jiffy made as is makes 6 muffins without add ins. Using two standard muffin tins filling them about 2/3 full yielded appx 20 muffins not 12 with the mix ins.

      Reply
      • Dee says

        March 06, 2022 at 9:23 pm

        I talk about this in the post -- we fill them up higher to get larger muffins, but if you don't, you will get more.

    2. Katrina Harshbarger says

      October 11, 2021 at 10:37 am

      Getting ready to make these muffins but the recipe doesn't say how many eggs. Or am I overlooking it? I'm going to guess 2 and go with that.
      Making them to go with my potato soup for dinner. 😋

      Reply
      • Dee says

        October 11, 2021 at 12:53 pm

        So sorry! I added them back in -- don't know what happened there.

    3. Matt says

      July 31, 2021 at 12:26 pm

      Yummy! Always loved corm bread as a kid so I tried this yesterday. Kids loved it too!5 stars

      Reply
    4. Kevin says

      July 25, 2021 at 10:01 am

      Awesome and super easy to make! always have the ingredients hanging around.5 stars

      Reply
    5. Sandra says

      July 17, 2021 at 12:44 pm

      This tastes really amazing! Love that it is so easy to make!5 stars

      Reply
    6. Claire says

      July 16, 2021 at 7:45 pm

      These are SO good! I am really excited to make them again! Thanks for this!5 stars

      Reply
    7. Elina says

      July 14, 2021 at 11:10 am

      Yes, please! These muffins are flavorful and delicious!5 stars

      Reply
    8. Ella says

      July 14, 2021 at 8:34 am

      These Cornbread Muffins disappear fast in our house! So good!5 stars

      Reply
    9. Beth says

      July 14, 2021 at 8:17 am

      These muffins look so delicious and sound so yummy! These are going to be such a hit here. I have a batch in the oven right now and they smell so delicious! I can't wait to make these again with my daughter.5 stars

      Reply
      • Dee says

        July 17, 2021 at 4:11 pm

        Thanks, Beth! We have made so many of these cornbread muffins already!

    10. Krystle says

      July 13, 2021 at 8:12 pm

      Such a great way to jazz up t a box mix. We make these at least 1 time a month.5 stars

      Reply
    11. Amanda says

      July 13, 2021 at 4:12 pm

      This just takes cornbread to a whole other level that I did not know was possible, it was so good!5 stars

      Reply
      • Dee says

        July 17, 2021 at 4:08 pm

        So glad you liked the muffins! Thank you!

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    I’m the blogger, chief cook, recipe developer and photographer behind Meatloaf and Melodrama. I absolutely love to create easy, budget-friendly, homemade meals and treats for my family. I also love to think of new ways to repurpose leftovers so that my family will actually eat them!

    More about me →

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