Cranberry Jalapeño Cornbread Muffins
Warm, flavorful and wonderfully festive, these Cranberry Jalapeño Cornbread Muffins perfectly blend the sweetness of tart cranberries with the mild heat of jalapeños- making them the ideal side dish for Thanksgiving, game day, or any gathering that calls for something both comforting and a little unexpected.
Made with simple, crowd-pleasing ingredients like “JIFFY”® Corn Muffin Mix, Del Monte® Cream-Style Corn, Ocean Spray® fresh cranberries and diced jalapeños, this recipe comes together in under 40 minutes. You’ll melt butter, stir in the jalapeños, corn kernels and eggs, then fold in the batter and top each muffin with extra cranberries, corn and jalapeño slices for eye-catching texture and flavor.
As they bake to a golden brown in the oven, your kitchen will fill with the scent of sweet corn and spicy green pepper, a combination that instantly feels seasonal and special. The result? Muffins that are soft and moist, with sweet bursts from the cranberries and a gentle peppery kick from the jalapeños.
These muffins are versatile too. Serve them alongside our Weber® Roasted Garlic and Herb Turkey, pair them with chili for a cozy dinner, or bring them to your next potluck for a standout side. They are especially fitting for fall and holiday menus when cranberries are in season and we crave vibrant, bold flavors. The “cornbread” base keeps them familiar, so even picky eaters will be intrigued and delighted.
Whether you’re a seasoned baker or new to side-dish recipes, this one is straightforward, satisfying and sure to become a favorite. Don’t forget to slightly adjust the jalapeño amount if you’re serving more heat-sensitive guests. Make these Cranberry Jalapeño Cornbread Muffins your next kitchen win and watch them disappear.
Cranberry Jalapeño Cornbread Muffins
Ingredients
- ¼ cup Member's Mark™ Unsalted Sweet Cream Butter
- 3 Jalapeños seeded and diced
- 1 can Del Monte® Whole Kernel Corn well drained
- 1 ⅔ cups Ocean Spray® Cranberries
- 2 pkg "JIFFY"® Corn Muffin Mix
- 1 can Del Monte® Cream Style Corn
- 2 Eggs large
Instructions
- Preheat oven to 400°F. Grease 18 wells in two muffin tins with Member's Mark™ Unsalted Sweet Cream Butter. Set aside jalapeño rounds, 1/3 cup of corn kernels and 2/3 cup of cranberries to top the muffins before baking.
- Melt 1/4 cup Member's Mark™ Unsalted Sweet Cream Butter in a large microwave-safe bowl. Stir in diced jalapeños, remaining corn kernels, remaining 1 cup cranberries, corn muffin mix, cream style corn and eggs.
- Divide batter between the 18 muffin wells. Evenly top each muffin batter well with corn, sliced jalapeños, and cranberries. Bake for 25 minutes or until golden brown.