Chili Corn Muffins Recipe

Chili Corn Muffins Recipe

Chili Corn Muffins

Moist and rich, these are perfection when warm from the oven and spread with lots of butter. For a casual supper or a lively brunch, serve them with huevos rancheros.
Green chilies car available in cans, already roasted, peeled, and diced-a great convenience.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 3 minutes
Total Time 28 minutes
Course Breakfast, Side Dish, Snack
Cuisine American, Canada, Chinese, England, Indian, Italian, Mediterranean
Servings 12 Standard muffins
Calories 1932 kcal


  • Oven
  • 1 Large bowl
  • 1 medium bowl
  • Blender
  • Toothtpick


  • 2 cups (10 oz/315 g) all-purpose (plain) flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 cup (8 fl oz/250 ml) milk
  • 1 egg
  • ¼ cup (2 fl oz/60 ml) olive oil
  • ½ cup (2 oz/60 g) freshly grated Parmesan cheese
  • ¼ cup (2 oz/60g ) finely chopped Sun-dried tomatoes
  • 2 teaspoons chopped fresh thyme
  • Oregano or dill, or 1 teaspoon dried Herb


  • Preheat an oven to 400˚F (200˚C).
  • Butter standard muffin tins.
  • In a large bowl stir and toss together the flour, cornmeal, baking powder, baking soda, salt, and chili powder. Set aside.
  • In a medium bowl whisk together the sour cream, eggs, and melted butter until smooth.
  • Stir in the chilies and cheese.
  • Add to the dry ingredients and stir just until blended.
  • Spoon into the prepared muffin tins, filling each cup about two-thirds full.
  • Bake until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes.
  • Cool in the tins for 3 minutes, and then remove.


Make this Chili Corn Muffins Recipe and please let us know your experience.
Chili Corn Muffins Recipe
Chili Corn Muffins

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