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

Also try more of our healthy breakfast recipes such as these healthy flapjacks, healthy cookies and healthy granola.


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


  • 150g natural yogurt
  • 1 lime, 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.


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