Sweetcorn, Feta and Jalapeño Savoury Muffins

Sweetcorn feta and jalapeño savoury muffins Top view

You are going to love these sweetcorn, feta and jalapeño savoury muffins!

I got the inspiration for them from Mexican cornbread. I love the sweetness that comes from that – and I’ve tried versions with jalapeño too.

The flavours meld so well in this fluffy savoury muffin recipe, with salty feta to balance the sweet corn and spicy jalapeño.

These make an incredible snack, they would be perfect for picnics. They’re also great for breakfast (with scrambled egg on the side – yum – or just by themselves). You could even eat them on the side of a chilli, instead of rice. They are so versatile!

This recipe makes really fluffy, light muffins with none of the stodginess that you can sometimes get from savoury muffins.

Ingredients, Substitutions and Variations

  • Flour, baking powder, bicarbonate of soda, salt – these are your dry ingredients. Use plain flour rather than self-raising. The mix of both baking powder and bicarbonate of soda makes them rise well and become fluffy.
  • Milk, olive oil, soured cream, yoghurt – these are your wet ingredients. You can switch olive oil for vegetable oil, but olive oil brings a nice richness.
  • Feta, sweetcorn, jalapeños, spring onions – these are your flavour ingredients. They bring that incredible Mexican flavour to these delicious homemade savoury muffins.

Top Tips

  1. Combine the wet and dry ingredients separately

    Mix the wet ingredients together and the dry ingredients together before combining them. This ensures that everything is mixed properly.

  2. Don’t over mix

    When you add the wet ingredients to the dry, don’t over mix them. That can make the muffins sticky.

  3. Checking they are cooked

    To check if the muffins are cooked, insert a skewer into the middle. If it comes out clean, they are cooked.

  4. Make ahead

    These muffins freeze well and can be kept in the freezer for up to 3 months.

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Sweetcorn feta and jalapeño savoury muffins Top view

Sweetcorn, Feta and Jalapeño Savoury Muffins

Save This Recipe
Harriet Young
Delicious homemade savoury muffins with the Mexican flavours of corn, jalapeños and feta.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack
Cuisine Mexican
Servings 12 Muffins


Dry ingredients

  • 300 g plain flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt

Wet ingredients

  • 250 ml milk
  • 60 ml olive oil
  • 60 ml soured cream
  • 1 egg

Flavour ingredients

  • 200 g feta
  • 260 g sweetcorn from a tin, drained
  • 8 slices of pickled jalapeños
  • 3 spring onions


  • Preheat the oven to 180 degrees Celsius. Line a 12 hole muffin tin with muffin cases.
  • Start by prepping your flavour ingredients. Crumble the feta. Make sure the sweetcorn is fully drained. Finely slice the spring onions. Finely chop the jalapeños.
  • In a large bowl, mix together your dry ingredients.
  • In another bowl, whisk together the wet ingredients.
  • Pour the wet ingredients into the dry ingredients and mix gently until combined. Add the flavour ingredients and mix again.
  • Spoon the mix evenly into the muffin cases. Put in the oven and cook for 20-25 minutes, until risen and golden.
Keyword Muffins

5 responses to “Sweetcorn, Feta and Jalapeño Savoury Muffins”

  1. 5 stars
    I love savory muffins and I think they need more popularity. Thanks!

  2. 5 stars
    This savory option was a little slice of heaven! Thank you for this delicious recipe!

  3. 5 stars
    Amazing recipe, definitely I am going to try this.

  4. 5 stars
    These were so delicious and will be perfect for chili season this fall and winter!

  5. 5 stars
    The feta and jalapeno is such a great flavor combination. These are great served with a bowl of chicken chili.

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Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.