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
Cornbread muffins with added chipotle peppers.
- 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
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.
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.