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
- 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.