Cornbread Taco Muffins Recipe
These Cornbread Taco Muffins combine the comforting texture of cornbread with the bold, savory flavors of classic taco filling. Perfect as a fun appetizer, snack, or meal, they offer a delightful blend of slightly sweet cornmeal batter layered with seasoned ground meat and melted cheese, baked to golden perfection and served with your favorite taco toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
Scale
Cornbread Muffin Base:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 large eggs
- ¼ cup melted butter or vegetable oil
- ½ cup shredded cheese (optional, for extra flavor)
Taco Filling:
- 1 lb ground beef, chicken, turkey, or plant-based protein
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 bell pepper, chopped (optional)
- 1 packet taco seasoning or homemade blend
- ½ cup salsa or diced tomatoes
- ¼ cup shredded cheese (optional for extra cheesiness)
Optional Toppings:
- Sour cream or Greek yogurt
- Guacamole
- Salsa
- Fresh cilantro, chopped
- Shredded lettuce
- Diced tomatoes
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick spray or line with paper liners to prepare for baking.
- Make the Cornbread Batter: In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt. In another bowl, whisk together milk, eggs, and melted butter or oil. Pour the wet ingredients into the dry mixture and stir gently until just combined. Fold in shredded cheese if desired. Set aside while preparing the taco filling.
- Prepare the Taco Filling: Heat olive oil in a skillet over medium heat. Sauté chopped onion and minced garlic for 2 to 3 minutes until softened and fragrant. Add ground meat or plant-based protein and cook until browned through. Stir in taco seasoning and salsa or diced tomatoes, allowing the mixture to simmer for 5 minutes. Remove from heat and let cool slightly.
- Assemble the Muffins: Spoon about a tablespoon of cornbread batter into each muffin cup, filling halfway. Add a spoonful of the taco filling on top, then cover with another tablespoon of cornbread batter. Optionally sprinkle some extra shredded cheese on top for cheesier muffins.
- Bake to Perfection: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until muffins are golden brown and a toothpick inserted into the center comes out clean. The aroma will be delicious and inviting.
- Cool, Top & Serve: Allow muffins to cool in the pan for a few minutes to set. Serve warm topped with sour cream or Greek yogurt, guacamole, salsa, fresh cilantro, shredded lettuce, and diced tomatoes as preferred.
Notes
- Use any ground meat or plant-based protein to suit your preference or dietary needs.
- Adding cheese inside the batter and on top makes the muffins extra flavorful and melty.
- Customize the taco seasoning to control sodium and spice levels, or make your own blend.
- These muffins freeze well; reheat in the oven or microwave for a quick meal.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
Keywords: cornbread muffins, taco muffins, savory muffins, Tex-Mex appetizer, ground beef muffins, taco seasoning recipe, party snacks, easy baking
Find it online: https://delishfamilyrecipe.com/cornbread-taco-muffins-recipe/
