Spicy Cheddar Chorizo Cornbread Muffins

Yield: 12-14 muffins 

Prep time: 25 minutes

Total time: 43 minutes



  • 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)


  • 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