CHEESY CORNBREAD MUFFINS WITH HOT HONEY BUTTER
Smoky chipotle takes these muffins into savory territory, but this recipe can be used purely as a blueprint: Want them a bit sweeter? Lose the minced chipotle chiles, and increase the sugar by a couple of tablespoons. Need them to hold up to a heavily spiced pot of chili? Double the chipotles en adobo, add 1/4 cup minced red onion and a dash of ground cumin, onion powder or garlic, perhaps. Whatever you add, don't overmix: Stir the wet ingredients into the dry ingredients until just combined (a few lumps are O.K.) before folding in the cheese for muffins that are rich but not dense.
Provided by Alexa Weibel
Categories breads, quick breads, appetizer, side dish
Time 40m
Yield 12 muffins
Number Of Ingredients 19
Steps:
- Prepare the hot honey butter: In a small bowl, stir 1/2 cup/1 stick softened butter with the honey and chipotle en adobo sauce. Refrigerate while muffins bake.
- Heat the oven to 400 degrees, and generously grease the cups of a 12-cup muffin tin.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, pepper and salt.
- In a small saucepan, melt the remaining 1/2 cup/1 stick softened butter over low heat. In a medium bowl, whisk together the milk, sour cream, eggs, melted butter and the minced chipotle chiles, if using.
- Pour the wet ingredients into the dry ingredients, and stir using a rubber spatula until almost combined but still a little lumpy. Fold in the Cheddar and scallions, and stir until just combined.
- Transfer the muffin batter in 1/4-cup portions to the prepared muffin tin. Top each muffin with a jalapeño slice, if desired, and bake until the tops are golden and the muffins are cooked through, about 18 minutes. Let cool 5 minutes in the muffin tins before carefully transferring to a wire rack, running a knife around the rims to release the muffins, if necessary. Serve warm or at room temperature, with honey butter.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Rogi Khan
[email protected]I followed the recipe exactly and my muffins turned out perfectly! They were a hit with my family and friends.
Michael Seguya
[email protected]These muffins were just okay. I think I would prefer a more traditional cornbread recipe.
Evie mai Parton
[email protected]I'm not sure what I did wrong, but my muffins turned out dry and crumbly.
Cityb√∏y Mathia
[email protected]These muffins were a great way to use up leftover cornbread mix.
Renee Schuster
[email protected]I would definitely recommend this recipe to others.
Mai Esmael
[email protected]These muffins were delicious! The cornbread was fluffy and moist, and the cheese was gooey and flavorful.
Super Star
[email protected]The muffins were easy to make and tasted great! I would definitely make them again.
Muuse Mxd
[email protected]These muffins were a bit too dry for my taste, but the flavor was good. I think I would add a little more milk or butter next time.
Amran Hossain
[email protected]I loved the combination of sweet and savory in these muffins. The cornbread was moist and fluffy, and the cheese was gooey and flavorful. The hot honey butter was a nice addition, too.
Strong Man
[email protected]These muffins were easy to make and turned out great! I used a mini muffin tin and they were the perfect size for a quick snack or breakfast.
Ali Wasilah
[email protected]I'm not usually a fan of cornbread, but these muffins were amazing! The cheese and cornbread flavors complemented each other perfectly, and the hot honey butter added a touch of sweetness and spice.
Mohammed Sy
[email protected]These cheesy cornbread muffins were a hit with my family! They were so easy to make and turned out perfectly moist and flavorful. The hot honey butter was the perfect finishing touch.