Jalapeno Cheddar Sausage Corn Muffins
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!
Servings: 16 muffins
Results and timings may vary when adjusting servings
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Nutrition Facts
Jalapeno Cheddar Sausage Corn Muffins
Amount Per Serving
Calories 214 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 42mg 14%
Sodium 418mg 17%
Potassium 86mg 2%
Total Carbohydrates 26g 9%
Dietary Fiber 1g 4%
Sugars 11g
Protein 5g 10%
Vitamin A 4.1%
Vitamin C 0.1%
Calcium 8.9%
Iron 5.6%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutritional information is estimated and varies based on products used.
  • 4 Eckrich Jalapeno & Cheddar Smoked Sausage Links cut into 4ths
  • 1/2  cup  sour cream room temperature
  • 2 large eggs room temperature
  • 1/4 cup honey
  • 1/2 cup  buttermilk room temperature
  • 2 (8.5 oz) boxes corn muffin mix
  • 1/2 teaspoon salt
  • 1 cup shredded sharp cheddar cheese
  • Honey optional for serving
  • Ketchup optional for serving
  • Mustard optional for serving
  1. 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.
  2. Cut 4 Eckrich Jalapeno & Cheddar Smoked Sausage Links into fourths. Set aside.
  3. In a large bowl, whisk together sour cream, eggs, honey, and buttermilk.
  4. 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.
  5. Use an ice cream scoop (about a scant 1/4 cup) to fill the 16 prepared slots.
  6. Place one piece of the Eckrich Jalapeno & Cheddar Smoked Sausage Links vertically into the center of each filled muffin.
  7. Bake (do one muffin tin at a time) in preheated oven for 15 minutes, or until muffin batter has cooked through.

  8. Let cool for 5-10 minutes, then run a knife around each muffin to loosen them from the pan.
  9. Serve warm with honey or with ketchup and mustard!
  10. Enjoy!
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