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A pile of cornbread muffins on a blue plate.
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5 from 4 votes

Chipotle Cornbread Muffins

Cornbread muffins with added chipotle peppers.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Bread, Quick Bread
Cuisine: American
Servings: 10 muffins
Calories: 216kcal
Author: Kathy


  • 1 cup cornmeal
  • 1 ½ cups flour
  • 2 ½ Tablespoon 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


  • Preheat oven to 375°
  • 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° oven for 10-12 minutes. 


  • 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!


Serving: 1muffin | Calories: 216kcal | Carbohydrates: 33g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 227mg | Potassium: 418mg | Fiber: 2g | Sugar: 6g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 2mg