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Chili-Cheese Corn Muffins Recipe

Chili-Cheese Corn Muffins Recipe

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. YIELD:8 servings


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


  • 1. In a large bowl, combine the corn bread mix, egg and milk just until blended. Stir in cheese and chilies. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter.
  • 2. Bake at 400° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.

Nutritional Facts

1 muffin equals 167 calories, 6 g fat (3 g saturated fat), 40 mg cholesterol, 369 mg sodium, 23 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Reviews for Chili-Cheese Corn Muffins

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Reviewed Dec. 21, 2015

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

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