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Easy Cornbread Taco Muffins

A flavorful twist on classic cornbread, these muffins are stuffed with seasoned taco filling and baked to perfection.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Main Course, Snack
Cuisine: American, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
Wet Ingredients
  • 1 cup milk
  • 2 large eggs
  • ¼ cup honey
Filling
  • 1 cup cooked ground beef or turkey (seasoned with taco seasoning)
  • 1 cup shredded cheese (cheddar or taco blend)
Optional Toppings
  • sour cream optional
  • salsa optional
  • diced avocado optional

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with muffin liners.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
  3. In another bowl, mix the milk, eggs, and honey until well combined.
  4. Gradually stir the wet mixture into the dry ingredients until just combined; be careful not to overmix!
  5. Gently fold in the cooked ground meat and half of the cheese, blending well.
  6. Pour the mixture evenly into each muffin cup, filling them about ¾ full. Sprinkle the remaining cheese on top.
Baking
  1. Place the muffin tin in the oven and bake for about 15–20 minutes, or until the muffins are golden and a toothpick comes out clean.
  2. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
  3. Serve warm with your choice of toppings!

Notes

Leftover muffins can be stored in an airtight container in the refrigerator for up to 3 days. These muffins freeze well for up to 2 months. Reheat in the microwave for about 30 seconds or in the oven at 350°F (175°C) for 10 minutes until warmed through.