Corn Muffins in Poblano Cups
Infuse your mealtime with a bold Tex-Mex twist by serving up these irresistible Corn Muffins in Poblano Cups! This recipe transforms roasted poblano peppers into edible cups, adding a smoky, slightly spicy dimension to classic corn muffins. Each poblano is filled with a tender, cheesy corn muffin batter made with cornmeal, fresh corn kernels, and shredded cheddar, delivering bursts of flavor in every bite. The roasted peppers are easy to prep, offering a beautifully charred base that perfectly complements the sweet and savory muffin filling. These poblano-wrapped delights are as visually stunning as they are delicious, making them a perfect choice for dinner parties, potlucks, or weeknight treats. Serve warm with a sprinkle of fresh cilantro for a fresh, zesty finish! Whether you're searching for unique muffin recipes or inventive ways to enjoy poblano peppers, this dish is sure to impress.
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Recipe Information
Ingredients
- 6 whole Poblano peppers
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Milk
- 1 large Egg
- 2 tablespoons Unsalted butter
- 0.5 cup Corn kernels (fresh, canned, or frozen)
- 0.25 cup Cheddar cheese, shredded
- 2 tablespoons Cilantro (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Place the poblano peppers on a baking sheet and roast in the oven for 10-15 minutes, turning occasionally, until their skins are blistered and slightly charred.
Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes. This will loosen the skins.
Peel off the blistered skin from the peppers, being careful not to tear them. Cut off the tops and remove the seeds and membranes, leaving each pepper intact to form a cup.
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt.
In a separate bowl, whisk the milk, egg, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Fold in the corn kernels and shredded cheddar cheese.
Place the cleaned poblano cups upright in a muffin tin or small baking dish to stabilize them.
Spoon the corn muffin batter into each poblano cup, filling them about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
Let the poblano cups cool for 5 minutes before serving.
Garnish with chopped cilantro if desired, and enjoy warm!
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 2327 mg | 101% | |
| Total Carbohydrate | 299.4 g | 109% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 66.8 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 536 mg | 41% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2639 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
