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Crispy Chili Cornbread Muffins

crispy chili cornbread muffins - featured image
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These crispy chili cornbread muffins feature a smoky, slightly spicy flavor with a crunchy crust and tender crumb, perfect for quick, flavorful bites that pair well with soups and salads.

Ingredients

Scale
  • 1 cup (120g) cornmeal, preferably medium grind
  • 3/4 cup (90g) all-purpose flour (can substitute almond flour for gluten-free)
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 cup (240ml) leftover chili, well-drained but moist (beans and meat or vegetarian)
  • 3/4 cup (180ml) milk, whole or 2% (dairy-free milk can be used)
  • 2 large eggs, room temperature
  • 1/4 cup (60g) unsalted butter, melted and cooled slightly (can substitute olive oil)
  • 1/4 cup chopped green chilies (optional)
  • 1/2 cup shredded cheddar cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, sugar, and salt until evenly combined.
  3. In a separate bowl, beat eggs, then stir in milk and melted butter, ensuring butter is not hot.
  4. Drain excess liquid from the chili using a fine mesh sieve to keep it moist but not soupy.
  5. Pour wet ingredients into dry ingredients and stir gently just until combined; a few lumps are okay.
  6. Fold in the drained chili, chopped green chilies (if using), and shredded cheddar cheese (if using).
  7. Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
  8. Bake for 18-22 minutes until edges are golden brown and a toothpick inserted in the center comes out clean.
  9. Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely to maintain crisp edges.

Notes

Use a metal muffin pan for best crispiness. Do not overmix the batter to avoid tough muffins. Drain chili well but keep some moisture for tender muffins. Preheat oven fully to 400°F for crispy edges. Muffins can be made ahead and refrigerated; reheat in toaster oven to restore crispness. For extra crunch, brush muffin tops with melted butter before baking. Substitute almond flour for gluten-free and plant-based milk and oil for dairy-free versions. Avoid microwaving reheated muffins to maintain crispness.

Nutrition

Keywords: cornbread muffins, chili cornbread, crispy muffins, quick snack, leftover chili recipe, savory muffins, gluten-free option, dairy-free option

Find it online: https://chloeplate.com/crispy-chili-cornbread-muffins-recipe-easy-best-flavorful-bites/