These tex-mex inspired Spicy Cheddar Chorizo Cornbread Muffins are stuffed full of chorizo, red peppers, jalapeños and cheddar cheese.

This post is sponsored by Krusteaz, even though I’ve been compensated, all opinions are my own.

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If you’re asking yourself if you’re on the right blog right now, have no fear, you are! I am SO thrilled to be sharing some savory recipes with you, and we’re starting it off with these Spicy Cheddar Chorizo Cornbread Muffins.

You see, we don’t just eat desserts in my house. We also eat a lot of Mexican food, chicken and well pasta of course. So, I hope you’ll will stick around for some savory recipes to!

The whole reason these Spicy Cheddar Chorizo Cornbread Muffins started was because Chipotle stopped serving chorizo at their locations. My fiancé is straight up obsessed with Chipotle and was devastated to learn they took it off the menu. So, I told him I would just have to find ways to satisfy his cravings at home.

Plus, this year will be our first Thanksgiving in Oregon and it will probably just be the two of us, so I am trying to menu plan ahead of time and make some dishes that will also make for good leftovers. Also, he not that into turkey, so there’s that.

These tex-mex inspired Spicy Cheddar Chorizo Cornbread Muffins are stuffed full of chorizo, red peppers, jalapeños and cheddar cheese. I wasn’t one to choose savory cornbread over sweet, until I tried these.

My friends over at Krusteaz have this amazing Honey Cornbread Muffin Mix (P.S. They also have a gluten-free option!), so I thought it was the perfect occasion to try something savory.

We are HUGE cornbread fans over here, but I’m not one to make it from scratch. All you need is a box of the Krusteaz mix, an egg, some milk and vegetable oil. It’s a quick and easy solution when you have a million other things to do.

For this recipe though, I wanted to mix it up a bit. I’ve added some red bell peppers, jalapeños and shredded cheddar cheese. The bell peppers and jalapeños are totally optional.

I am not one to use jalapeños very much at home, but when baked, it softens the spiciness level to be much more tolerable. Besides chopping up a jalapeño for cornbread mix, I also sliced them up nice and thin to put on top.

These are so good, we actually made them 4 times in two weeks. I brought a batch into the office for a breakfast potluck and I sent my fiancé back to California with a batch for him to share with his family. He told me I wasn’t allowed to make them anymore because we were eating too many. Oops.

I do recommend allowing the chorizo to cool quite a bit before you mix it into the cornbread because otherwise the cheese get very melty, which isn’t a bad thing by any means. You will also need to drain off the excess grease.

These are best served warm and fresh but they can be keep in an airtight container in the refrigerator and reheated for about 20 seconds in the microwave. Enjoy!

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Spicy Cheddar Chorizo Cornbread Muffins

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Author: Julianne Dell
Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 43 minutes
Yield: 12-14 muffins
Category: Muffin
Method: Baked
Cuisine: American

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Description

These tex-mex inspired Spicy Cheddar Chorizo Cornbread Muffins are stuffed full of chorizo, red peppers, jalapeños and cheddar cheese.

Ingredients

1 lb ground chorizo
1 package of Krusteaz Honey Cornbread Muffin Mix
2/3 cup milk
1/3 cup vegetable oil
1 large egg
1 cup shredded sharp cheddar cheese
2 medium jalapeños (optional) – one diced, one sliced
¼ red bell pepper, diced (optional)

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Instructions

Cook ground chorizo in a skillet over medium-high heat until browned. Allow to cool and drain excess grease.
Preheat the oven to 350°F. Grease muffin pan bottom and sides
In a medium-sized bowl, combine mix, milk, oil and egg. Stir until all the ingredients are well combined.
Add cooked chorizo, shredded cheese, one diced jalapeno, and bell pepper to the batter. Stir until well combined.
Scoop batter into each muffin cup, about ¾ full. Top with a piece of sliced jalapeño.
Bake 18-20 minutes. Use a toothpick to check the center of the muffin.
Serve warm and store extras in the refrigerator in an airtight container

Notes

Be sure to cool the chorizo before adding it to you cornbread muffin mix, this way it won’t melt all the cheese. Also be sure to drain off the excess grease.