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Chili-Cheese Corn Muffins

Total Time

Prep/Total Time: 30 min.


8 muffins

Add chilies and cheese to a boxed mix and what do you get? Easy muffins with zip. Our Test Kitchen shares the recipe.


  • 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


  1. 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.
  2. 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.

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