Serrano Chili and Cilantro Cornbread Muffins
Add a fiery twist to your baking routine with these Serrano Chili and Cilantro Cornbread Muffins! Perfectly golden and irresistibly moist, these muffins blend the comforting crumb of classic cornbread with the bold flavors of diced serrano chilies and fresh cilantro. A touch of shredded cheddar cheese adds a savory richness, while the heat of the chilies can be customized to your preference by removing the seeds for a milder kick. Quick and easy to prepare in just 35 minutes, this recipe yields 12 muffins, making it an excellent choice for game-day gatherings, chili nights, or brunch spreads. Serve warm for a spicy, cheesy treat that complements soups, stews, or simply a pat of butter.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 4 tablespoons Unsalted butter (melted)
- 2 large Eggs
- 2 medium Serrano chilies (finely diced, seeds removed for less heat)
- 0.25 cup Fresh cilantro (chopped)
- 0.5 cup Shredded cheddar cheese
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt. Set aside.
In a separate medium bowl, combine the milk, melted butter, and eggs. Whisk until the mixture is smooth.
Gradually add the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; do not overmix.
Fold in the diced serrano chilies, chopped cilantro, and shredded cheddar cheese until evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. These muffins can be stored in an airtight container for up to 3 days.
Nutrition Facts
Calories |
175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 269 mg | 12% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 4.3 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 65 mg | 5% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 77 mg | 2% | |
*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.
