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
Equipment
- Measuring Cups
- Measuring Spoons
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.
Ben | Havocinthekitchen says
I've only relatively recently discovered the beauty of chipotle peppers, and I use them now a lot (adding almost into all recipes haha). Now, I'm a huge fan of cornmeal baked things, as well as sweet & savoury combinations, so these beautiful muffins are right up my alley!
Kathy says
Great! These muffins were made just for you! Time to get baking! 🙂
Ben | Havocinthekitchen says
I've only relatively recently discovered the beauty of chipotle peppers, and I use them now a lot (adding almost into all recipes haha). Now, I'm a huge fan of cornbread, as well as sweet & savoury combinations, so these beautiful muffins are right up my alley!
David @ Spiced says
Oh, this recipe is right up my alley, Kathy! I do love a good cornbread muffin, and the addition of the smoky chipotle peppers is a great idea. I could see this being a year-round recipe...great next to BBQ in the summer and also next to soup/chili in the winter!
Kathy says
Yes, it is perfect anytime of the year! Enjoy 🙂
Adina says
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. 🙂
Patti says
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.
Miriam - londonkitchendiaries.com says
I love cornbread but never made it myself, something I need to change especially after seeing your Chipotle Cornbread Muffins - they look irresistible 🙂
karrie @ Tasty Ever After says
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 😉
Kathy says
I'd love to hear about all the ways you use chipotle peppers! I'll bet you have some very creative recipes!
Anu - My Ginger Garlic Kitchen says
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.
Kathy says
They are perfect for dinner too! We've got the whole day covered.
GiGi Eats says
Ohman, the lasttime I had corn bread was probably when I was a sophomore in high school!
Kathy says
No worries...I'll eat your share of cornbread! 🙂
Nicole @ Young, Broke and Hungry says
Now I have craving for a bowl of chili - these muffins look like utter perfection!
Kathy says
These go perfectly with a bowl of chili!
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.