Start by preheating your oven to 400°F. While it’s heating, line a muffin pan with six paper liners to prevent sticking and make cleanup easier. If you don’t have liners, lightly grease the muffin pan instead.

In a medium-sized mixing bowl, combine the Jiffy corn muffin mix, egg, and milk. Stir gently with a spoon or whisk until the mixture is smooth and free of large lumps. Be careful not to overmix, as this can make the muffins tough.

Fold in the shredded cheese and chopped pickled jalapenos, ensuring they are evenly distributed throughout the batter. If you like more or less spice, adjust the jalapeno amount to your taste.

Use a spoon or small scoop to divide the batter evenly between the six muffin liners. Each liner should be about two-thirds full.

Place the muffin pan in the preheated oven and bake for about 15 minutes. The muffins are done when the tops are golden and a toothpick inserted into the center comes out clean.

Be sure to keep an eye on them toward the end to avoid overbaking, as this can dry them out.