If you're looking for a last minute Thanksgiving bread, try these Chipotle Corn Muffins. They're soft, tender, crumbly, and sweet with a warm, smoky kick from chipotle powder. The recipe is quick, dependable, and uses simple pantry ingredients, making it easy to whip up on Turkey Day.

An easy recipe for basic corn muffins with chipotle powder.

If you like them, you could even use them crumbled in stuffing. The chipotle adds a very subtle warmth and is not overpowering at all. They are sweet, though! Not overly so in my opinion, but those who prefer unsweetened cornbread will notice the sugar.

Chipotle Corn Muffins Ingredient List

All-purpose flour
Fine cornmeal or water ground style for a tender yet sturdy crumb
Granulated sugar to balance the heat
Chipotle powder for kick
Whole milk (not cold-it mixes more smoothly)
Melted unsalted butter for richness
One egg to bind everything together
Baking powder
Salt (reduce by half if using salted butter)

An easy recipe for basic corn muffins with chipotle powder. In this photo the muffin is split to show the crumbly texture.

How to Serve Chipotle Corn Muffins

Chipotle Corn Muffins go well with tortilla soup, chili (beef, turkey, or vegetarian), Buffalo wings, grilled chicken and especially fall soups like pumpkin or black bean. Or serve them alongside scrambled eggs for breakfast.

Storing the Muffins

Store leftover muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. Reheat in a 300°F oven for 5-7 minutes or microwave briefly to soften.

Recipe

Chipotle Corn Muffins

Anna

Slightly sweet, crumbly corn muffins with a hint of subtle heat from the chipotle powder.

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Prep Time 10

Cook Time 18

Cooling Time 5

Total Time 30

Course Side Dish

Cuisine American

Servings 10 muffins

Ingredients

1-2 tablespoons butter for greasing the muffin cups
1 stick unsalted butter, melted and cooled
1 cup all-purpose flour (125 grams)
1 cup cornmeal (enriched fine cornmeal) (140 grams)
2 teaspoons baking powder
1 teaspoon salt (reduce to ½ teaspoon if using salted butter)
6 tablespoons granulated sugar (75 grams)
½ teaspoon chipotle powder
⅔ cup milk, whole -- not cold
1 large egg, room temperature

Instructions

Preheat oven to 375 degrees F. Grease 10 muffin cups thoroughly with extra butter.
Melt the stick of butter and set it aside to cool.
In a large mixing bowl, stir together flour, cornmeal, baking powder, salt, sugar and chipotle powder.
In a second bowl, whisk together the room temperature milk, melted butter and egg.
With a heavy duty scraper, stir the egg mixture into the milk mixture stirring just until evenly blended.
Using about a quarter cup scoop, scoop muffin batter into the buttered muffin tin. Bake for about 18 minutes or until muffins are golden brown around the edges and appear set.