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.
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siriwa kelvin
[email protected]I made these muffins for my husband's birthday and he loved them! He said they were the best cornbread muffins he's ever had.
Sohag Miah
[email protected]These muffins were a disappointment. They were bland and dry.
Bernard Opoku
[email protected]I've made these muffins several times and they're always a hit. I love the combination of the sweet cornbread and the spicy hot honey butter.
Abu Badar
[email protected]I'm allergic to dairy, so I used vegan cheese and butter in these muffins. They turned out great!
Sadam Hussein
[email protected]These muffins were amazing! I made them for a brunch party and they were a huge hit. I will definitely be making them again.
RAHEEM kingstar162
[email protected]I thought these muffins were just okay. They were a little too dry for my taste.
Memory Sikiinde
[email protected]I followed the recipe exactly and the muffins turned out dry and crumbly. I'm not sure what went wrong.
Rana Jani
[email protected]These muffins were easy to make and turned out perfect! I will definitely be making them again.
ZaZaBoR Rayhan
[email protected]I'm not usually a fan of cornbread, but these muffins were delicious! The cheese and hot honey butter really made them.
Giphan Canivil
[email protected]I made these muffins for a potluck and they were a huge success! Everyone loved them.
Dana McPherson
[email protected]These cheesy cornbread muffins were a hit with my family! They were so moist and flavorful, and the hot honey butter was the perfect finishing touch. I will definitely be making these again.