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Home » Muffins » Chipotle Cornbread Muffins

Published: May 26, 2021 · Modified: May 26, 2021 by Kathy · This post may contain affiliate links

Chipotle Cornbread Muffins

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A stack of cornbread muffins on a blue plate.

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.

A pile of cornbread muffins on a blue plate.
Table of Contents
Why make these muffins
Key ingredients
Step by step directions
Muffin making tips
Recipe Faqs
Serving suggestions
Chipotle Cornbread Muffins

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

Small bowls filled with ingredients for making muffins.
  • 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. 
  • A glass bowl with cornmeal and flour.
  • Liquid poured into a bowl filled with a flour mixture.
  • Mix wet ingredients into dry ingredients, just mixing until blended.
  • Fold in chipotle peppers.
  • Muffin batter in a glass bowl.
  • Chipotle peppers in cornbread batter.
  • Spray muffin tin or line with paper liners. Scoop batter into tin.
  • Bake in a preheated 375 degree oven for 12 minutes. 
  • Scooping batter in to muffin tins.
  • Baked muffins on a cooling rack.

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

What do I do with leftover chipotles?

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.

How long will these muffins last?

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:

  • Venison Stew
  • White Chicken Chili
  • Enchilada Soup
  • Southwest Quinoa Salad
Chipotle Muffins cut in half and topped with butter and honey.

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!

  • Blueberry Banana Muffins
  • Coffee Cake Muffins
  • Strawberry Muffins
  • Banana Chocolate Chip Muffins
A pile of cornbread muffins on a blue plate.

Chipotle Cornbread Muffins

Kathy
Cornbread muffins with added chipotle peppers.
4.84 from 6 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Bread, Quick Bread
Cuisine American
Servings 10 muffins
Calories 216 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Cookie Scoop
  • Muffin Tin
  • Cooling Rack
Prevent your screen from going dark

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

Serving: 1muffinCalories: 216kcalCarbohydrates: 33gProtein: 5gFat: 7gSaturated Fat: 4gTrans Fat: 1gCholesterol: 47mgSodium: 227mgPotassium: 418mgFiber: 2gSugar: 6gVitamin A: 268IUVitamin C: 1mgCalcium: 161mgIron: 2mg
Keyword cornbread, cornbread muffins
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

This recipe was originally posted in February 2017. The recipe, images and post have all been updated.

« Chipotle Mayonnaise
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Reader Interactions

Comments

  1. Manali@CookWithManali says

    February 28, 2017 at 12:37 am

    these will be great for breakfast!

    Reply
    • Kathy says

      February 28, 2017 at 5:11 am

      A little butter and jam on them would be great!

      Reply
  2. Cheyanne @ No Spoon Necessary says

    February 27, 2017 at 1:29 pm

    5 stars
    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!

    Reply
    • Kathy says

      February 28, 2017 at 5:12 am

      I think these are made for you! 🙂

      Reply
  3. Mary Ann | The Beach House Kitchen says

    February 27, 2017 at 5:24 am

    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.

    Reply
    • Kathy says

      February 28, 2017 at 5:13 am

      They are great with soups and stews! I love when the cornbread crumbles over the soup! Mmmmm!

      Reply
  4. David @ Spiced says

    February 27, 2017 at 5:09 am

    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! 🙂

    Reply
    • Kathy says

      February 28, 2017 at 5:18 am

      It disappears quickly here too! I guess we could always make a double batch! 🙂

      Reply
  5. Dawn - Girl Heart Food says

    February 27, 2017 at 4:54 am

    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 🙂

    Reply
    • Kathy says

      February 28, 2017 at 5:18 am

      My kids ate them straight out of the oven with butter and honey!

      Reply
  6. Cheryl says

    February 26, 2017 at 8:16 pm

    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!

    Reply
  7. Nicoletta @sugarlovespices says

    February 26, 2017 at 5:29 pm

    Nice idea to have cornbread muffins! They look great, fluffy and tasty! And with that touch of spice, oh yeah!

    Reply
  8. allie says

    February 26, 2017 at 5:29 pm

    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!

    Reply
  9. annie@ciaochowbambina says

    February 26, 2017 at 8:57 am

    My husband makes a 'mean' chili and these muffins would be the perfect complement!

    Reply
  10. Fran @ G'day Souffle' says

    February 25, 2017 at 12:18 pm

    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!

    Reply
    • Kathy says

      February 26, 2017 at 3:48 am

      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.

      Reply
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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics..

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