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!
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.
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
- 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.
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.
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!
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.
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.
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!
Jalapeño Sausage Cornbread Muffins
- 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
- 2 tablespoons melted butter
- 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