Cheesy Chili Cornbread Muffins Recipes

CHILI-CHEESE CORN MUFFINS

Steps:

• In a large bowl, combine the cornbread mix, egg and milk just until blended. Stir in cheese and chiles. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. , Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CHEESY CHILI-CORNBREAD MUFFINS RECIPE

Steps:

• Heat oven to 400°F.
• Mix muffin mix, milk and egg just until blended. Stir in chiles and 2% Milk Singles.
• Spoon into 8 greased or paper-lined muffin cups.
• Bake 16 to 18 min. or until golden brown. Serve warm.

CHEESY CHILE MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Grease two 12-cup muffin tins with butter.
• Sift together the flour, baking powder and salt in a medium bowl. Using a pastry cutter, cut in the butter until all combined. Whisk together the milk, oil and eggs in a separate bowl. Combine the flour mixture, milk mixture, Cheddar and green chiles in a large bowl. Stir gently until combined.
• Spoon the batter into the prepared tins. Bake until golden, 20 to 22 minutes. Remove from the tins and serve warm.

CHEESY CORNBREAD MUFFINS

Steps:

• For the muffins: Preheat the oven to 425 degrees F. Prepare a muffin tin with cooking spray.
• Stir together the cornmeal, flour, baking powder, baking soda and salt in a large bowl.
• Add the buttermilk and eggs to a small pitcher and stir to combine. Pour the buttermilk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese, green chiles and melted butter until just combined.
• Portion the batter into the prepared muffin tin and bake until they are cooked through, about 15 minutes.
• For the honey butter: Mix the butter and honey in a bowl until combined. Transfer to a ramekin. Remove the muffins from the oven, allow to cool a little, then break open and spread with the honey butter.

CHILI CORN MUFFINS

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and chili powder. In a small bowl, beat the eggs; add milk, oil, onion and chilies. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Serve warm.

CORNBREAD MUFFINS WITH CHEDDAR CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth; add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CHEESY CORNBREAD MUFFINS WITH HOT HONEY BUTTER

Steps:

• Prepare the hot honey butter: In a small bowl, stir 1/2 cup/1 stick softened butter with the honey and chipotle en adobo sauce. Refrigerate while muffins bake.
• Heat the oven to 400 degrees, and generously grease the cups of a 12-cup muffin tin.
• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, pepper and salt.
• In a small saucepan, melt the remaining 1/2 cup/1 stick softened butter over low heat. In a medium bowl, whisk together the milk, sour cream, eggs, melted butter and the minced chipotle chiles, if using.
• Pour the wet ingredients into the dry ingredients, and stir using a rubber spatula until almost combined but still a little lumpy. Fold in the Cheddar and scallions, and stir until just combined.
• Transfer the muffin batter in 1/4-cup portions to the prepared muffin tin. Top each muffin with a jalapeño slice, if desired, and bake until the tops are golden and the muffins are cooked through, about 18 minutes. Let cool 5 minutes in the muffin tins before carefully transferring to a wire rack, running a knife around the rims to release the muffins, if necessary. Serve warm or at room temperature, with honey butter.