Baking/ Bread/ Recipe

Chipotle Cornbread Muffins

February 25, 2017 (Last Updated: June 17, 2019)

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Chipotle Cornbread Muffins have just a touch of spiciness balanced with a touch of sweetness…a perfect combination!

Chipotle Cornbread Muffins stacked on a white plate.

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!

Muffins arranged in rows on a baking rack.

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! 

Half of a cornbread muffin with chipotle peppers inside.

 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. 

Muffins stacked on top of each other.

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.

Don’t forget to PIN for later! Cornbread muffins with specs of chipotle peppers in the muffins.

If you make this recipe, Iā€™d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram #beyondthechickencoop

5 from 1 vote
Chipotle Cornbread Muffins have just a touch of spiciness balanced with a touch of sweetness!
Chipotle Cornbread Muffins
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

Cornbread muffins with added chipotle peppers.

Course: Bread, Quick Bread
Cuisine: American
Keyword: cornbread, cornbread muffins
Servings: 12 muffins
Calories: 167 kcal
Author: Kathy
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
  1. In a large bowl, mix all dry ingredients.

  2. In a separate bowl, lightly beat eggs. Mix in sugar and butter. 

  3. Mix wet ingredients into dry ingredients, just mixing until blended.

  4. Fold in chipotle peppers.

  5. Spray muffin tin or line with paper liners. Scoop batter into tin.

  6. Bake in a preheated 375 degree oven for 12 minutes. 

Recipe Notes

Lightly rinse adobo sauce from peppers before using. Remove skin from peppers and finely chop.

Can use additional peppers if you want a bit more heat.

Nutrition Facts
Chipotle Cornbread Muffins
Amount Per Serving (1 muffin)
Calories 167 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 12mg4%
Sodium 187mg8%
Potassium 180mg5%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 5g6%
Protein 3g6%
Vitamin A 140IU3%
Calcium 64mg6%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

 

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27 Comments

  • Reply
    Adina
    March 7, 2017 at 7:21 am

    I’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. šŸ™‚

  • Reply
    Patti
    March 2, 2017 at 11:03 pm

    I’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.

  • Reply
    Miriam - londonkitchendiaries.com
    March 2, 2017 at 3:57 am

    I love cornbread but never made it myself, something I need to change especially after seeing your Chipotle Cornbread Muffins – they look irresistible šŸ™‚

  • Reply
    karrie @ Tasty Ever After
    March 1, 2017 at 7:53 am

    I 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 šŸ˜‰

    • Reply
      Kathy
      March 1, 2017 at 4:21 pm

      I’d love to hear about all the ways you use chipotle peppers! I’ll bet you have some very creative recipes!

  • Reply
    Anu - My Ginger Garlic Kitchen
    March 1, 2017 at 3:36 am

    Making 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.

    • Reply
      Kathy
      March 1, 2017 at 5:28 am

      They are perfect for dinner too! We’ve got the whole day covered.

  • Reply
    GiGi Eats
    February 28, 2017 at 9:24 pm

    Ohman, the lasttime I had corn bread was probably when I was a sophomore in high school!

    • Reply
      Kathy
      March 1, 2017 at 5:28 am

      No worries…I’ll eat your share of cornbread! šŸ™‚

  • Reply
    Nicole @ Young, Broke and Hungry
    February 28, 2017 at 4:11 pm

    Now I have craving for a bowl of chili – these muffins look like utter perfection!

    • Reply
      Kathy
      March 1, 2017 at 5:27 am

      These go perfectly with a bowl of chili!

  • Reply
    Manali@CookWithManali
    February 28, 2017 at 12:37 am

    these will be great for breakfast!

    • Reply
      Kathy
      February 28, 2017 at 5:11 am

      A little butter and jam on them would be great!

  • Reply
    Cheyanne @ No Spoon Necessary
    February 27, 2017 at 1:29 pm

    5 stars
    I have a serious obsession with chipotles and I’ve NEVER met a cornbread I didn’t like, so these muffins are totally speaking my language, Kathy! I could probably eat an obscene amount of these bad boys! Cheers!

    • Reply
      Kathy
      February 28, 2017 at 5:12 am

      I think these are made for you! šŸ™‚

  • Reply
    Mary Ann | The Beach House Kitchen
    February 27, 2017 at 5:24 am

    Cornbread is one of my favorites with soups and stews too Kathy! I love the added chipotle peppers in these too. I bet they give these the perfect little kick.

    • Reply
      Kathy
      February 28, 2017 at 5:13 am

      They are great with soups and stews! I love when the cornbread crumbles over the soup! Mmmmm!

  • Reply
    David @ Spiced
    February 27, 2017 at 5:09 am

    Oh I love a good cornbread muffin! Heck, I don’t care what form it’s in…cornbread doesn’t last long in our house. I love the idea of adding chipotles into cornbread. This would be perfect for a good winter chili! šŸ™‚

    • Reply
      Kathy
      February 28, 2017 at 5:18 am

      It disappears quickly here too! I guess we could always make a double batch! šŸ™‚

  • Reply
    Dawn - Girl Heart Food
    February 27, 2017 at 4:54 am

    I love cornbread and regularly use chipotle peppers, but have never added the two together before. This sounds absolutely delicious! So perfect dunked in a bowl of chili or just eating straight from the oven! Can’t wait to try šŸ™‚

    • Reply
      Kathy
      February 28, 2017 at 5:18 am

      My kids ate them straight out of the oven with butter and honey!

  • Reply
    Cheryl
    February 26, 2017 at 8:16 pm

    I make a similar cornbread whenever I make soup. Mine has one less egg, more sugar, and no peppers. Maybe I need to be a bit more adventurous with hot peppers and give them a try. Thanks for the recipe!

  • Reply
    Nicoletta @sugarlovespices
    February 26, 2017 at 5:29 pm

    Nice idea to have cornbread muffins! They look great, fluffy and tasty! And with that touch of spice, oh yeah!

  • Reply
    allie
    February 26, 2017 at 5:29 pm

    KATHY!!! These muffins looks extra delicious. I love the addition of chipotle chilies!!! These would be wonderful alongside a steaming bowl of chicken soup. Sign me up!

  • Reply
    annie@ciaochowbambina
    February 26, 2017 at 8:57 am

    My husband makes a ‘mean’ chili and these muffins would be the perfect complement!

  • Reply
    Fran @ G'day Souffle'
    February 25, 2017 at 12:18 pm

    Hi Kathy, nice recipe! I was wondering how you could use 2-3 chipotles in one recipe- I find that they are so hot and spicy. But I see that rinsing them off before using them should do the trick!

    • Reply
      Kathy
      February 26, 2017 at 3:48 am

      Rinsing them does help. I try to leave a touch of the adobo sauce. It does have great flavor, but it also packs the heat.

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