Mexican Corn Muffins Recipe

Mexican breakfast corn muffins

  • makes 12
  • Easy

Check out our moist and cheesy corn muffins. Packed with Mexican flavours these easy muffins are ready in less than an hour and make a simple and healthy breakfast


Try these Mexican breakfast muffins, then check out our cornbread muffins, courgette muffins, bacon and egg muffins and more savoury muffin recipes.



  • spray oil for the tin
  • eggs 2
  • soured cream 150ml
  • skimmed milk 125ml
  • spring onions 2, finely chopped
  • hot and sweet red jalapeños from a jar 6, chopped, plus a few extra to garnish
  • lime 1, zested
  • sweetcorn 195g tin, drained and rinsed
  • instant polenta 100g
  • plain flour 200g
  • baking powder ½ tsp
  • sea salt ½ tsp
  • mature cheddar 50g, grated


  • natural yogurt 150g
  • lime 1, zested and juiced


  • Step 1

    Heat the oven to 190C/fan 170C/gas 5 and lightly oil a 12-hole muffin tin.

  • Step 2

    Put the eggs, soured cream and milk into a bowl and whisk to combine. Tip in the spring onions, chopped jalapeños, lime zest and sweetcorn, and mix well. Add the polenta, flour, baking powder, salt and ¾ of the cheddar, and fold just until combined.

  • Step 3

    Evenly divide the mixture between the 12 muffin tin holes and top with a little more cheddar and a few more chopped jalapeños. Bake for 12-15 minutes or until risen, golden and cooked through.

  • Step 4

    Meanwhile, put the yogurt into a serving bowl and stir through the lime juice and zest. Cool the muffins in the tin for 5 minutes before moving to a rack. Serve with the lime yogurt for dipping.

Check out more of our healthy breakfast recipes here...

No-bake breakfast bars

Nutritional Information

  • Kcals 139
  • Fat 5.3g
  • Saturates 2.8g
  • Carbs 17.1g
  • Sugars 2.3g
  • Fibre 1.4g
  • Protein 5.1g
  • Salt 0.5g