A basket of Elote Cornbread Muffins with one muffin being topped with butter.

Elote Cornbread Muffins

Prep time: 5 mins
Total time: 18 mins
Servings: 1 dozen

Ingredients

  • 1 box Krusteaz® Sweet Corn Muffin & Cornbread Mix
  • ⅔ cup Milk
  • ¼ cup Vegetable oil
  • 1 Egg
  • 3 Scallions, finely chopped
  • ½ cup Sweet corn kernels, fresh or frozen
  • ½ cup Queso fresco, crumbled
  • Cilantro, finely chopped, for serving (optional)

Directions

STEP 1

Preheat oven to 375° F. Line a 12-cavity muffin pan with baking liners.

STEP 2

Place the mix, milk, vegetable oil and egg in a large bowl and whisk until just combined. Gently fold in the scallions, corn kernels and queso fresco.

STEP 3

Divide the batter evenly between the muffin cups, filling each 2/3 full. Transfer the pan to the middle rack of the oven.

STEP 4

Bake for 17-18 minutes, until a toothpick inserted in the center of a muffin comes out clean.

STEP 5

Remove the pan from the oven. Allow to cool for 10 minutes. Carefully remove the muffins from the pan and transfer to a wire rack to cool completely before serving.