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An easy recipe for basic corn muffins with chipotle powder.
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Chipotle Corn Muffins

Slightly sweet, crumbly corn muffins with a hint of subtle heat from the chipotle powder.
Course Side Dish
Cuisine American
Keyword Chipote, Corn Muffins
Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings 10 muffins
Author Anna
Cost 5

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.