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Chipotle Cornbread Muffins have just a touch of spiciness balanced with a touch of sweetness…a perfect combination!
Cornbread is one of my favorite quick breads to make when we are eating soups, stews, or chili! This time I decided to spice things up a bit by adding a few chipotle peppers!
The beauty of these muffins is you can add as many peppers as you’d like. If you like it extra spicy, just add a few more peppers!
I use chipotle peppers for a lot of different dishes, but I often don’t use the whole can. I just pop whatever is leftover and pop them into a freezer bag and then into the freezer. Since you just need 2-4 peppers in this recipe, it’s a perfect solution to opening a whole can.
Canned chipotle peppers usually come packed in an adobo sauce. For these cornbread muffins, I didn’t want to use the sauce. Most of the heat from the peppers is packed in the sauce. I just gave the peppers a light rinse, removed the skin and then chopped up the peppers.
I bake these in a lightly greased muffin tin. You could also line your tin with paper liners if you prefer.
Serve these chipotle cornbread muffins with butter and honey.
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If you make this recipe, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram #beyondthechickencoop
Chipotle Cornbread Muffins
Ingredients
- 1 cup cornmeal
- 1 1/2 cups flour
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 Tablespoons melted butter
- 2 whole eggs
- 3/4 cup milk
- 1/4 cup sugar
- 2 chipotle peppers (rinsed and chopped)
Instructions
- In a large bowl, mix all dry ingredients.
- In a separate bowl, lightly beat eggs. Mix in sugar and butter.
- Mix wet ingredients into dry ingredients, just mixing until blended.
- Fold in chipotle peppers.
- Spray muffin tin or line with paper liners. Scoop batter into tin.
- Bake in a preheated 375 degree oven for 12 minutes.
Notes
Nutrition
27 Comments
Adina
March 7, 2017 at 7:21 amI’ve been meaning to make cornbread like forever, it is not something we usual eat here, but I love anything made with cornmeal, so I am pretty sure I would like cornbread as well. Maybe I can find some time this evening or tomorrow morning, I am sure my kids would be delighted to eat bread in the form of muffins. 🙂
Patti
March 2, 2017 at 11:03 pmI’m very appreciative of the tip to rinse off the canned jalapenos packed in adobo sauce. I will definitely be making these muffins. We love cornbread around here and are always looking for new recipes.
Miriam - londonkitchendiaries.com
March 2, 2017 at 3:57 amI love cornbread but never made it myself, something I need to change especially after seeing your Chipotle Cornbread Muffins – they look irresistible 🙂
karrie @ Tasty Ever After
March 1, 2017 at 7:53 amI put chipotle peppers in everything but never thought about putting it in cornbread. Thanks for opening up my closed minded ways and changing my life for the better Kathy! Can’t wait to try these 😉
Kathy
March 1, 2017 at 4:21 pmI’d love to hear about all the ways you use chipotle peppers! I’ll bet you have some very creative recipes!
Anu - My Ginger Garlic Kitchen
March 1, 2017 at 3:36 amMaking cornbread muffins sound like a great idea. I love the fact that you added chipotle peppers here. These would make a great breakfast or brunch.
Kathy
March 1, 2017 at 5:28 amThey are perfect for dinner too! We’ve got the whole day covered.
GiGi Eats
February 28, 2017 at 9:24 pmOhman, the lasttime I had corn bread was probably when I was a sophomore in high school!
Kathy
March 1, 2017 at 5:28 amNo worries…I’ll eat your share of cornbread! 🙂
Nicole @ Young, Broke and Hungry
February 28, 2017 at 4:11 pmNow I have craving for a bowl of chili – these muffins look like utter perfection!
Kathy
March 1, 2017 at 5:27 amThese go perfectly with a bowl of chili!