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 chipotles.
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!
Nutrition
This recipe was originally posted in February 2017. The recipe, images and post have all been updated.
Manali@CookWithManali says
these will be great for breakfast!
Kathy says
A little butter and jam on them would be great!
Cheyanne @ No Spoon Necessary says
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!
Kathy says
I think these are made for you! 🙂
Mary Ann | The Beach House Kitchen says
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.
Kathy says
They are great with soups and stews! I love when the cornbread crumbles over the soup! Mmmmm!
David @ Spiced says
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! 🙂
Kathy says
It disappears quickly here too! I guess we could always make a double batch! 🙂
Dawn - Girl Heart Food says
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 🙂
Kathy says
My kids ate them straight out of the oven with butter and honey!
Cheryl says
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!
Nicoletta @sugarlovespices says
Nice idea to have cornbread muffins! They look great, fluffy and tasty! And with that touch of spice, oh yeah!
allie says
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!
annie@ciaochowbambina says
My husband makes a 'mean' chili and these muffins would be the perfect complement!
Fran @ G'day Souffle' says
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!
Kathy says
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.