Chipotle Cornbread Muffins have just a touch of spice and smoky flavor balanced with a touch of sweetness. These muffins can be out of the oven and ready to serve in under 30 minutes.
Top with honey butter and serve with a bowl of chili.
Why make these muffins
If you like cornbread, then these muffins are perfect for you. They have a touch of heat and smokiness from the chipotle peppers balanced with just a bit of sweetness.
You can whip up this batter in just one bowl and these muffins can be ready to eat in under 30 minutes making these perfect for a busy weeknight meal.
Serve with a bowl of soup or chili or a tasty salad and you have a meal.
Key ingredients
- Chipotle peppers in adobo sauce
- Cornmeal
- Flour - all-purpose flour
- Butter -salted
- Milk - whole or 2%
Step by step directions
- 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.
Muffin making tips
- Use fresh baking powder - baking powder can lose its effectiveness and if old, your muffins might not rise properly.
- Fully preheat your oven - I use a separate oven thermometer in my oven to make certain my oven has reached the proper temperature. My preheat light often turns off before the oven has reached full temperature so I always give it extra time.
- Do not overmix batter. Just stir until everything is mixed in. Over-stirring can cause tough muffins.
- Use an ice cream scoop for even-sized muffins. Plus it makes putting the batter in the tins easy peasy!
Recipe Faqs
If you have any leftover peppers, just pop them into a freezer bag and then into the freezer.
You could also make this chipotle mayonnaise with leftover chipotle peppers.
These muffins will stay fresh tasting for up to three days when stored in an airtight container at room temperature.
Serving suggestions
These spicy cornbread muffins are delicious eaten with a bowl of soup or salad. Some of my favorites include:
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my delicious muffin recipes!
Chipotle Cornbread Muffins
Ingredients
- 1 cup cornmeal
- 1 ½ cups flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 Tablespoons melted butter
- 2 eggs
- ¾ cup milk
- ¼ cup sugar
- 2 chipotle peppers (with adobo sauce)
Instructions
- Preheat oven to 375°
- In a large bowl, mix all dry ingredients.1 cup cornmeal, 1 ½ cups flour, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a separate bowl, lightly beat eggs. Mix in milk, sugar and butter.4 Tablespoons melted butter, 2 eggs, ¼ cup sugar, ¾ cup milk
- Mix wet ingredients into dry ingredients, just mixing until blended.
- Fold in chipotle peppers.2 chipotle peppers
- Spray muffin tin or line with paper liners. Scoop batter into tin.
- Bake in a preheated 375° oven for 10-12 minutes.
Notes
- Use fresh baking powder - baking powder can lose its effectiveness and if old, your muffins might not rise properly.
- Fully preheat your oven - I use a separate oven thermometer in my oven to make certain my oven has reached the proper temperature. My preheat light often turns off before the oven has reached full temperature so I always give it extra time.
- Do not overmix batter. Just stir until everything is mixed in. Over stirring can cause tough muffins.
- Use an ice cream scoop for even sized muffins. Plus it makes putting the batter in the tins easy peasy!
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
This recipe was originally posted in February 2017. The recipe, images and post have all been updated.
Meli says
A great recipe overall, they came out delicious! The only thing is that I used half the amount of baking powder than what is called for. I think that 2.5 Tablespoons is too much. They rose beautifully, and were nice and fluffy.
Kathy says
Hi Meli,
You are right and have a very keen eye! It should have stated 2 1/2 teaspoons, not tablespoons! Thank you for bringing it to my attention. I have corrected the recipe!
Kathy 🙂
Jean | DelightfulRepast.com says
Kathy, I've often added diced green chiles to my cornbread muffins, but have not tried them with chipotles. Sounds delicious and looks pretty. A pair of these with a bowl of soup would be perfect today!
Kathy says
Diced green chilies are also delicious! The chipotles add a bit of smoky flavor as well.
Enjoy 🙂
Valentina says
I think chipotles in cornbread is dreamy! I really love having cornbread as a side at summer barbecues, so I'm going to be trying this one for sure. 🙂 ~Valentina