Taco Stuffed Corn Muffins

Taco Stuffed Corn Muffins

Taco Stuffed Corn Muffins are hollowed corn muffins filled with everything we love about tacos – lean seasoned ground beef and shredded cheddar cheese. They’re topped with a jalapeno slice, but if you’re not a fan just leave it off. After baking, they’re topped with whatever your taco heart desires!

Taco Stuffed Corn Muffins

These could be your next breakfast.

That is, if you like that sort of thing in the morning like I do. And, no, these aren’t a knock off of something we had during lunch at middle school, although given the name you would think it was.

You know how something hits you in the middle of the night and you hope that you remember it the next morning?

…But you’re too lazy to get up and write it down?

It’a good thing I remembered.

I just made simple corn muffins, hollowed them out and filled them with seasoned ground beef. Then I topped them with cheese and jalapeños and put them under the broiler for a minute to melt.

Taco Stuffed Corn Muffins
Recently, Snake River Farms sent me some of their products to try, one of them being Kobe Gourmet Ground Beef – I’ve never heard of Kobe ground beef

The first thing I made with it was burgers.

I could tell it was very good; but I typically add so many accoutrements (stuff) on my burgers that I don’t think I get the experience that my husband did. He immediately commented on how excellent the beef was (he only put a little ketchup on his – I just don’t understand that kind of thinking).

Taco Stuffed Corn Muffins

So, the next morning, I made a small one for myself (yes, for breakfast) and put absolutely nothing on it, just the beef on a slider bun. It was definitely fantastic; I actually loved this little burger with no condiments.

Can you even believe that?

Zero, none.

It’s definitely the highest quality ground beef I’ve ever had.

So, back to the muffins.


How to Make Taco Stuffed Corn Muffins

These are really simple to make. – the kids could even help out with these. Start by making a dozen corn muffins in a cupcake or muffin pan. Allow them to sit until cool enough to handle so you can scoop out the middle. 

Wanna know how I hollowed them out?

A simple shot glass.


Sometimes it’s just a simple little thing that makes life easier. A typical size shot glass fits perfectly.

Once they’ve cooled, insert the shot glass, hollow side down, into the top of the corn muffin. Using a twisting motion, slowly turn the shot glass and gently pull it out. Most of the centers of mine came out intact inside the shot glass. The ones that didn’t were easily removed using a little spoon.

While the muffins are baking, brown and season your ground beef. This is where you add the beef to the hollowed out muffins, top with cheese, jalapeños and bake. Of course if you’re not a pepper fan, just leave them off. When they’re out of the oven, top them with your favorite taco toppings like sour cream, lettuce, tomatoes, cilantro. 

Here’s your printable.

And pay a visit to my friends at Snake River Farms cause you need some Kobe beef in your life.

Taco Stuffed Corn Muffins

Taco Stuffed Corn Muffins

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Everything you love about tacos in a hearty corn muffin.


Corn Muffins

  • 1 cup corn meal*
  • 1 cup all purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1 egg
  • 1/3 cup canola oil
  • 3/4 cup milk
  • 1/2 stick salted butter, melted

Taco Cups


  1. Preheat oven to 350 degrees and spray a muffin pan with nonstick cooking spray.
  2. Combine the first four ingredients in a mixing bowl thoroughly.
  3. Add the next four ingredients and whisk until combined.
  4. Spoon into muffin pan, about 3/4 full each.
  5. Bake for 17-20 minutes, until done.
  6. Meanwhile, brown the ground beef over medium heat; drain fat.
  7. Return the ground beef to heat and add taco seasoning. Bring to a slow boil and add 1/2 cup water.
  8. Reduce heat to low and simmer until all moisture is absorbed; remove from heat and cover.
  9. Twist the centers of the muffins out with a shot glass with a circular motion.
  10. Fill with ground beef, top with cheese and jalapeno slices.
  11. Broil on low until melted, about 1-3 minutes.
  12. Top with sour cream, hot sauce, tomatoes, lettuce, etc.


*To make this an even easier lunch or dinner, replace the first eight ingredients with two boxes of jiffy cornbread mix or you favorite cornbread baking mix, preparing using the box directions.

Recommended Products

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to Amazon.com and affiliated websites.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 531Total Fat: 33gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 104mgSodium: 488mgCarbohydrates: 37gFiber: 2gSugar: 3gProtein: 22g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 2 Comments

  1. Nancy L Judd

    GREAT recipe! My grands will LOVE them. Thanks for sharing such a fun delicious recipe!

  2. Minnie@thelady8home

    Wow!! Looks gorgeous! Going through the resipe can say for sure its too yummy!!!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.