Best 6 Spicy Cornbread Mini Muffins Recipes

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If you're in the mood for a delicious and easy snack, look no further than spicy cornbread mini muffins! These bite-sized treats are perfect for parties, potlucks, or just a quick snack attack. With just a few simple ingredients, you can whip up a batch of these tasty treats in no time. The combination of sweet cornbread and spicy peppers creates a unique and flavorful muffin that will tantalize your taste buds. So, preheat your oven and let's get started on this culinary journey!

Let's cook with our recipes!

SPICY CORNBREAD MUFFINS



Spicy Cornbread Muffins image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 30m

Yield 12 muffins

Number Of Ingredients 15

Nonstick spray
1/2 cup (1 stick) butter, divided
1/2 onion, finely chopped
1 small red Fresno chile pepper, seeded and finely chopped
1 medium poblano pepper, seeded and finely chopped
Salt
1/2 cup frozen corn, thawed
1 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
3 large eggs
1 cup shredded Cheddar

Steps:

  • Preheat the oven to 400 degrees F. Spray a 12 cup muffin pan with nonstick spray.
  • In a medium saute pan, over medium heat, add 2 tablespoons butter. Once the butter has melted add the onions and the peppers and saute until soft, about 4 minutes. Season with salt, to taste. Stir in the corn and cook until heated through. Set aside to cool.
  • Melt the remanding butter in a small pan over low heat and once melted, remove from the heat.
  • In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt.
  • In another large bowl, add the buttermilk and the eggs. Whisk lightly until combined. Using the well method, add the liquid ingredients to the dry ingredients and fold together until combined. Add the sauteed vegetables with the melted butter and the shredded cheese and continue to fold. The batter will be very thick.
  • Using a 1/2 cup measure, evenly scoop the batter into the muffin tin. Bake for 10 minutes. Remove from the oven and let cool for 10 minutes on a wire rack before serving.

MINI CORN MUFFINS WITH SPICY CHEDDAR FILLING



Mini Corn Muffins with Spicy Cheddar Filling image

I'm an Iowa gardener and I like to feature sweet corn in my recipes. These cute, easy-to-eat bites are a fun change from the usual appetizers. -Margaret Blair, Lorimor, Iowa

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 4 dozen.

Number Of Ingredients 15

1-1/2 cups all-purpose flour
1 cup cornmeal
2 teaspoons sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1 large egg, room temperature
3/4 cup 2% milk
1/4 cup canola oil
1 can (14-3/4 ounces) cream-style corn
FILLING:
2 cups shredded cheddar cheese
1 can (4 ounces) chopped green chiles
1/4 cup diced pimientos
1 teaspoon chili powder
1/4 teaspoon hot pepper sauce

Steps:

  • Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in corn., Fill greased mini muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Reduce oven setting to 350°., Meanwhile, in a large bowl, combine filling ingredients. Using a small melon baller, scoop out the center of each muffin; spoon a rounded teaspoon of filling into the center. Bake 10-12 minutes or until cheese is melted.

Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 100mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

SPICED MINI CORN MUFFINS



Spiced Mini Corn Muffins image

Provided by Valerie Bertinelli

Time 25m

Yield 24 muffins

Number Of Ingredients 16

Nonstick cooking spray, for the muffin pan
2/3 cup yellow cornmeal
2/3 cup all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon baking soda
2/3 cup buttermilk
1 large egg, lightly beaten
3 tablespoons unsalted butter, melted and cooled
3 tablespoons vegetable oil

Steps:

  • Preheat the oven to 375 degrees F. Spray a 24-cup nonstick mini muffin pan with cooking spray.
  • Whisk the cornmeal and flour together with the sugar, baking powder, paprika, salt, cinnamon, coriander, cumin, cayenne and baking soda in a large bowl and set aside.
  • Whisk the buttermilk, egg, butter and oil together in a small bowl, then add the liquid to the dry ingredients. Mix until just incorporated.
  • Divide the batter among the muffin cups (about 1 tablespoon per cup) and bake until puffed and golden and a wooden toothpick inserted into the center of a muffin comes out clean, about 11 minutes. Serve warm.

CHEESY SPICY CORNBREAD!



Cheesy Spicy Cornbread! image

This is a yummy, easy, savory recipe for cornbread! It's also really good with a can of drained corn, but I have to omit for DH's sake. I like to add a bit of salt because the jiffy mix is a little sweet. I also add 2 tablespoons of flour since I live at high altitude. I've made this different ways, using red onions or green onions, both ways were delish...go with what you like best! Note: If mixture is too dry, just add a splash of milk to moisten. Recipe updated to include milk.

Provided by KPD123

Categories     Breads

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (8 1/2 ounce) box Jiffy cornbread mix
1 egg
1/4 cup butter, melted
1/3 cup milk
1 (10 ounce) can rotel, drained well (i squeeze out in paper towel)
1 cup cheddar cheese, shredded
1/4 cup onions (optional) or 1/4 cup green onion, finely diced (optional)

Steps:

  • Combine all ingredients. Mix well.
  • Pour into a greased 8x8 casserole dish or a greased muffin tin (I prefer mini muffins).
  • Bake 375 degress 15-20 minutes or until cornbread is golden brown.

COPYCAT FAMOUS DAVE'S CORNBREAD MUFFINS RECIPE



Copycat Famous Dave's Cornbread Muffins Recipe image

Yield 16

Number Of Ingredients 14

16 cupcake liners
1 3/4 cups cornmeal
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
2 eggs
3/4 cup sugar
1/4 cup butter flavored shortening
1/2 teaspoon vanilla
1 cup milk
1/3 cup vegetable oil
1/4 cup honey
4 Tablespoons butter

Steps:

  • Preheat oven to 400 degrees. Line a muffin pan with 16 liners and set aside.
  • In a large bowl mix together cornmeal, flour, baking powder, salt, and baking soda.
  • In a separate medium bowl, cream together eggs, sugar, shortening and vanilla using an electric mixer.
  • Pour the wet ingredients into the bowl with the dry ingredients and stir.
  • Add in milk, vegetable oil, and honey. Mix well until batter is smooth.
  • Fill each muffin cup about 3/4 full and bake for 18-20 minutes (watch for the tops to turn or until golden).
  • Remove from oven and top each muffin with butter while they are hot so that the butter can melt and sink into the muffin.

SPICY CHEESY CORN MUFFINS



Spicy Cheesy Corn Muffins image

This is a very easy way to make spicy and cheesy corn muffins that would be great served on their own (as a snack) or with soup. The best thing is that the ingredients are very cheap!! I came up with this while playing around with Jiffy corn muffin mix which costs $0.45 at my grocery store. Sriracha is a chili sauce that you can get at Wal-Mart for a couple of bucks. It's very spicy and will last you a very long time.

Provided by PillsburyPimp

Categories     Breads

Time 20m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 6

1 (8 1/2 ounce) box Jiffy corn muffin mix
1 egg
2/3 cup milk
1 cup cheddar cheese (grated)
2 tablespoons honey
2 tablespoons sriracha chili sauce (I like mine very spicy- use 1 tablespoon if you aren't into spice)

Steps:

  • Preheat oven to 400 degrees.
  • Whisk egg, milk, honey, and sriracha together in a bowl.
  • Then add the dry muffin mix and about 3/4 cup of the cheese.
  • Mix until moist (don't over-mix).
  • Spoon into a greased muffin tin (I just spray it down with PAM).
  • Sprinkle remaining cheese on the tops of the batter.
  • Bake for about 12 - 15 minutes or until tops are brown.

Nutrition Facts : Calories 300.6, Fat 12.9, SaturatedFat 6.1, Cholesterol 55.4, Sodium 547.2, Carbohydrate 36.4, Fiber 3, Sugar 14.7, Protein 9.6

Tips:

  • For the best flavor, use fresh corn kernels. If you don't have fresh corn, you can use frozen or canned corn, but be sure to drain it well before using.
  • Be careful not to overmix the batter. Overmixing can make the muffins tough.
  • Fill the muffin cups only about 2/3 full. The muffins will rise as they bake.
  • Bake the muffins until a toothpick inserted into the center comes out clean. This will usually take about 20 minutes.
  • Serve the muffins warm with butter, honey, or your favorite jam.

Conclusion:

These spicy cornbread mini muffins are a delicious and easy-to-make snack or side dish. They're perfect for potlucks, parties, or just a quick bite to eat. With their slightly spicy flavor and moist, tender texture, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and satisfying snack, give these spicy cornbread mini muffins a try!

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