Save on Pinterest

Chili-Cheese Corn Muffins

Add chilies and cheese to a boxed mix and what do you get? Easy muffins with zip. Our Test Kitchen shares the recipe.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 muffins


  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1 large egg, lightly beaten
  • 1/3 cup 2% milk
  • 1/2 cup shredded Mexican cheese blend
  • 1 can (4 ounces) chopped green chiles, drained


  • In a large bowl, combine the cornbread mix, egg and milk just until blended. Stir in cheese and chiles. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter.
  • Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 each: 167 calories, 6g fat (3g saturated fat), 40mg cholesterol, 369mg sodium, 23g carbohydrate (7g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Recommended Video


Click stars to rate
Average Rating:
  • bonito15
    Apr 1, 2017

    We loved these, I did add a bit more spice to them because my family loves HOT HOT - not me, so I took a few out just for me and that worked. Love them

  • DWare5883
    Dec 21, 2015

    Great way to add something different to store bought corn muffin mix.