Best 4 Beer And Chile Cornbread Muffins Recipes
Indulge in the tantalizing flavors of Beer and Chile Cornbread Muffins, a delectable treat that combines the richness of beer and the kick of chiles. These muffins are not just any ordinary cornbread; they are a culinary symphony that delights the senses with their moist, tender crumb, and a harmonious blend of sweet and spicy notes. With three enticing variations – Classic Beer and Chile, Bacon and Jalapeño, and Sweet Corn and Poblano – these muffins cater to a range of preferences, ensuring there's something for every palate.
In the Classic Beer and Chile Cornbread Muffins, the subtle bitterness of beer and the vibrant heat of chiles create a captivating balance. The Bacon and Jalapeño variation adds a smoky, savory dimension with crispy bacon and zesty jalapeños, while the Sweet Corn and Poblano option offers a delightful contrast with its sweet corn and mildly spicy poblanos. Each muffin is a perfect harmony of flavors and textures, making them ideal for any occasion, be it a casual brunch, a cozy family gathering, or a lively party.
CHILE CORN MUFFINS WITH CHIPOTLE BUTTER
Steps:
- Preheat oven to 400 degrees F. Spray 2 (24-count) mini-muffin pans with canola oil cooking spray; set aside.
- In a medium mixing bowl stir together all ingredients until blended. Using a tablespoon, spoon batter into mini-muffin tins, filling to the rim. Bake in preheated oven 15 minutes or until golden brown.
- Combine all ingredients in small bowl; beat until light and fluffy. Serve with corn muffins.
- NOTE: For standard 2 1/2-inch muffins: spoon batter into 18 to 20 muffins cups; fill 2/3 full. Bake in preheated oven 16 to 18 minutes.
CHILI CORN MUFFINS
Hot corn bread was one of my childhood favorites. This muffin version with a Southwest flavor that I devised is now my and my husband's favorite.
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and chili powder. In a small bowl, beat the eggs; add milk, oil, onion and chilies. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Serve warm.
Nutrition Facts : Calories 198 calories, Fat 10g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 352mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
GREEN CHILI CORN MUFFINS
While visiting a local Mexican restaurant, I sampled a spicy corn muffin with a surprising sweetness. This recipe is a result of numerous attempts to re-create that treat using convenient mixes. These moist muffins are tasty with Mexican dishes, chili and soup. -Melissa Cook, Chico, California
Provided by Taste of Home
Time 35m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine cornbread and cake mixes. In another bowl, combine the eggs, milk, water and oil. Stir into the dry ingredients just until moistened. Add chilies and 3/4 cup cheese. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Immediately sprinkle with remaining cheese. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 183 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 307mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
CHEESY CHILI-CORNBREAD MUFFINS RECIPE
Discover a new take on cornbread, our Cheesy Chili-Cornbread Muffins Recipe. This cornbread muffins recipe is simple to make thanks to corn muffin mix.
Provided by My Food and Family
Categories Home
Time 28m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Mix muffin mix, milk and egg just until blended. Stir in chiles and 2% Milk Singles.
- Spoon into 8 greased or paper-lined muffin cups.
- Bake 16 to 18 min. or until golden brown. Serve warm.
Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
Tips:
- Use fresh corn: Fresh corn kernels give the muffins a sweeter, more flavorful taste. If you don't have fresh corn on hand, you can use frozen or canned corn, but be sure to drain it well before using.
- Don't overmix the batter: Overmixing the batter will make the muffins tough. Mix just until the ingredients are combined.
- Bake the muffins at a high temperature: This will help them to rise quickly and develop a crispy crust.
- Serve the muffins warm: Beer and chile cornbread muffins are best served warm, when they are slightly crispy on the outside and moist and tender on the inside.
- Add your favorite toppings: Beer and chile cornbread muffins can be served with a variety of toppings, such as butter, honey, syrup, or chili.
Conclusion:
Beer and chile cornbread muffins are a delicious and easy-to-make snack or side dish. They are perfect for parties, potlucks, or tailgating. With their slightly sweet and savory flavor, these muffins are sure to be a hit with everyone who tries them. So next time you are looking for a quick and easy recipe, give beer and chile cornbread muffins a try.
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