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Cheesey Corn Muffins

Jalapeno Cilantro Cheesey Corn Muffins

I love the flavor the Jalapeno Cilantro Cheese adds to these muffins and not to mention the texture. There is a nice gooeyness to it. Would be great with a veggie chilli.

  • Duration
  • Cook Time
  • Prep Time
  • 12 muffins ServingsServings


  • 1 cup all purpose or whole wheat flour
  • 1 cup cornmeal
  • 4 tablespoon sugar
  • 2 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk or milk mixed with a tablespoon of lemon juice
  • 1/3 cup coconut oil, melted
  • 2 large eggs
  • 1 cup shredded Sincerely Brigitte Jalapeno Cilantro Cheese


1. Preheat the oven to 400 degrees F. Spray a 12 cup muffin pan with cooking spray and set aside.

2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.

3. In a medium bowl, whisk the buttermilk, coconut oil, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. Fold in the flavored cheese. Divide the batter evenly among the muffin cups.

4. Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes. Remove muffins from pan and serve.

Recipe is adapted from TwoPeasandTheirPod