Jalapeno Cheddar Sausage Corn Muffins Recipe. Corn bread muffins made with corn muffin mix, sour cream, eggs, honey, buttermilk, salt, and sharp cheddar cheese stuffed with jalapeno and cheddar smoked sausage links. Served with honey or ketchup and mustard! Quick, easy, versatile, and of course, delicious!
Results and timings may vary when adjusting servings
Jalapeno Cheddar Sausage Corn Muffins
Amount Per Serving
Calories 214Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Saturated Fat 4g20%
Total Carbohydrates 26g9%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutritional information is estimated and varies based on products used.
4Eckrich Jalapeno & Cheddar Smoked Sausage Linkscut into 4ths
1/2 cup sour creamroom temperature
1/2cup buttermilkroom temperature
2(8.5 oz) boxescorn muffin mix
1cupshredded sharp cheddar cheese
Honeyoptional for serving
Ketchupoptional for serving
Mustardoptional for serving
Preheat oven to 400 degrees F and grease 2 (12 slot) standard muffin tins with cooking spray. You'll only use 4 slots in the second pan to make 16 muffins total.
Cut 4 Eckrich Jalapeno & Cheddar Smoked Sausage Links into fourths. Set aside.
In a large bowl, whisk together sour cream, eggs, honey, and buttermilk.
Add in corn muffin mix, salt, and cheddar cheese. Use a rubber spatula to stir until *just* combined. It's ok if there are still lumps.
Use an ice cream scoop (about a scant 1/4 cup) to fill the 16 prepared slots.
Place one piece of the Eckrich Jalapeno & Cheddar Smoked Sausage Links vertically into the center of each filled muffin.
Bake (do one muffin tin at a time) in preheated oven for 15 minutes, or until muffin batter has cooked through.
Let cool for 5-10 minutes, then run a knife around each muffin to loosen them from the pan.
Serve warm with honey or with ketchup and mustard!
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