Quick & Savory Chili Stuffed Corn Muffins Recipe for Cozy Nights

Chili stuffed corn muffins represent a delightful culinary fusion that enhances ordinary comfort food into an extraordinary taste experience.

These compact handheld delicacies blend robust, spicy flavors with tender cornbread’s subtle sweetness.

Packed with complex seasonings and unexpected textures, the muffins deliver a surprising gastronomic adventure in each compact bite.

Their golden-brown exterior promises a crisp crunch that gives way to a warm, hearty interior.

Sophisticated yet unpretentious, these muffins elevate simple ingredients into something truly memorable.

Crafted with care and designed to spark conversation, they challenge traditional recipe boundaries.

You’ll find these morsels irresistibly tempting and perfect for any gathering.

Why Chili-Stuffed Corn Muffins Are the Best of Both Worlds

• Unleash Flavor Explosion: These chili stuffed corn muffins combine sweet cornbread with hearty beef chili, creating a mouthwatering fusion that delivers bold, rich taste in every single bite.
• Master Convenience Cooking: The recipe offers a complete meal in one handheld package, eliminating the need for separate dishes and making it perfect for busy weeknights, game day gatherings, or casual dinner parties.
• Customize Your Comfort: With simple ingredients and flexible preparation methods, home cooks can easily adjust spice levels, swap ground beef for turkey, or add extra cheese to match personal preferences and dietary needs.
• Textural Delight: The crispy cornbread exterior paired with the tender, juicy chili interior creates an irresistible contrast that keeps each bite interesting and satisfying from start to finish.

The Ingredients That Bring Hearty Chili and Cornbread Together

• Flour: Provides structure and base for the muffins.
• Cornmeal: Adds classic corn flavor and texture to the muffins.
• Baking Powder, Baking Soda: Essential leavening agents for rising and lightness.
• Salt: Enhances overall flavor of the muffins.

• Buttermilk, Milk, White Vinegar or Lemon Juice: Creates tangy moisture and helps activate leavening agents.
• Eggs: Bind ingredients and provide structure.
• Melted Butter, Oil: Add richness and moisture to the muffins.

• Corn, Cheese: Adds texture and extra flavor to the muffins.
• Ground Beef: Main protein for the chili filling.
• Onions, Carrot, Garlic: Provide depth and aromatic base for the chili.
• Marinara Sauce: Creates rich, saucy base for the chili.
• Worcestershire Sauce, Garlic Powder, Onion Powder, Paprika, Cumin, Dried Thyme, Black Pepper: Seasonings that bring complex flavor to the chili.
• Sour Cream, Additional Cheese: Optional toppings for serving.

How to Bake Corn Muffins with a Savory Surprise Inside

Step 1: Prepare the Oven and Pan

Preheat oven to 375°F. Grease a 12-cup muffin pan with butter or line with paper cups.

Step 2: Mix Dry Ingredients

• Flour
• Cornmeal
• Sugar
• Baking powder
• Baking soda
• Salt

Whisk these ingredients together thoroughly.

Step 3: Blend Wet Ingredients

• Buttermilk
• Melted butter
• Oil
• Eggs
• Egg yolk

Blend until smooth and well combined.

Step 4: Create Muffin Batter

Pour wet ingredients into dry ingredients. Stir gently until just combined. Some lumps are perfectly fine.

Step 5: Add Final Muffin Touches

• Corn
• Cheese

Step 6: Fill Muffin Cups

Use an ice cream scoop to fill muffin cups almost to the top.

Step 7: Bake Muffins

Bake for 16-18 minutes. Check doneness with a toothpick. Cool in pan for 20 minutes, then transfer to a wire rack.

Step 8: Prepare Chili Base

• Onions
• Carrot
• Garlic cloves

Season with salt and pepper. Cook for 5 minutes, stirring frequently.

Step 9: Cook Ground Beef

• Worcestershire sauce
• Garlic powder
• Onion powder
• Paprika
• Cumin
• Dried thyme
• Black pepper

Cook for 2 minutes, stirring constantly.

Step 10: Simmer Chili

Stir in marinara sauce and water. Bring to a simmer. Cook for 25-30 minutes, stirring often. Adjust seasoning to taste.

Step 11: Prepare Muffins for Filling

Slice muffin tops with a serrated knife. Scoop out centers, leaving a 1/2-inch border.

Step 12: Final Assembly

Fill muffins with hot chili. Sprinkle with cheddar cheese. Add a dollop of sour cream.

Step 13: Homemade Buttermilk Option

Mix white vinegar or lemon juice with milk. Let sit for 5 minutes before using.

Tips for Muffins That Stay Moist and Hold Their Filling

• Boost Cornmeal Flavor: Toast cornmeal in a dry skillet for 2-3 minutes before mixing to enhance its nutty, rich taste.
• Prevent Tough Muffins: Mix wet and dry ingredients gently, stopping just when combined to avoid overworking the batter.
• Create Perfect Chili Center: Use a small measuring spoon or melon baller to scoop out muffin centers cleanly and evenly.
• Control Moisture Balance: Let muffins cool slightly before filling to prevent soggy bottoms and maintain structural integrity.
• Elevate Serving Presentation: Warm the chili before filling muffins to ensure a hot, steamy meal and prevent temperature drop.

Store and Reheat Without Making the Muffins Soggy

• Refrigeration: Store leftover chili stuffed corn muffins in an airtight container in the refrigerator for up to 3-4 days. Separate layers with parchment paper to prevent sticking and maintain the muffins' texture.
• Freezing: Wrap individual muffins tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to preserve their delicious flavor and soft texture.
• Reheating: Warm muffins in a preheated oven at 350°F for 10-12 minutes. For best results, place on a baking sheet and cover loosely with aluminum foil to prevent drying out.

What Pairs Perfectly with Chili-Stuffed Corn Muffins

• Pair with Zesty Margaritas: Complement the rich, hearty chili-stuffed corn muffins with a tangy margarita that cuts through the dish's warmth and adds a citrusy kick.
• Serve with Crisp Coleslaw: Balance the muffins' dense texture with a light, crunchy coleslaw that provides a refreshing contrast and adds a cool, creamy element.
• Match with Mexican Beer: Enhance the southwestern flavors by pairing the muffins with a cold, light Mexican beer like Corona or Modelo, which cleanses the palate between bites.
• Top with Fresh Cilantro Salsa: Add a bright, herbal salsa on the side to introduce a fresh, vibrant note that elevates the chili's deep, meaty flavors and adds a pop of color.

Unexpected Twists to Fill Your Next Corn Muffin

• Spicy Southwest Corn Muffins: Replace ground beef with shredded chicken and add diced green chilies. Incorporate taco seasoning instead of individual spices for a zesty southwestern flavor profile.
• Vegetarian Black Bean Muffins: Swap ground beef for black beans and add roasted bell peppers. Include extra cumin and chili powder to enhance the vegetarian filling's depth of flavor.
• Lamb Mediterranean Fusion Muffins: Use ground lamb instead of beef and mix in oregano, mint, and crumbled feta cheese. Top with tzatziki sauce for a Mediterranean-inspired twist on the original recipe.
• Pulled Pork BBQ Muffins: Replace beef with slow-cooked pulled pork and mix barbecue sauce into the chili. Garnish with crispy fried onions and extra barbecue sauce for a smoky, rich version of the stuffed muffins.

Chili Stuffed Corn Muffins Recipe

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4.6 from 14 reviews

• Total Time: 55 minutes
• Yield: 12 1x

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Description

Spicy Mexican-inspired chili stuffed corn muffins deliver a delightful flavor explosion in each bite. Hearty cornbread pockets cradle zesty chili, creating a perfect handheld meal you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 1 pound extra lean ground beef
• 1½ cups all-purpose flour
• ¾ cup cornmeal (medium grind)
• 1 cup corn kernels (fresh, frozen, or well-drained canned)
• 1½ cups shredded Pepper Jack or sharp cheddar cheese
• 2 cans (14 ounces / 400 grams each) petite diced tomatoes
• 1 can (14 ounces / 400 grams) cannellini or kidney beans, drained and rinsed

Vegetable and Seasoning Ingredients:

• 1 large yellow onion (diced)
• 1 bell pepper (diced)
• 2 cloves garlic (minced)
• 1 tablespoon chili powder
• ½ teaspoon paprika (smoked or sweet)
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano (crushed)
• 1 tablespoon sugar
• 2½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• Salt and fresh black pepper, to taste

Liquid and Fat Ingredients:

• 1 cup buttermilk or acidified milk
• 3 tablespoons unsalted butter (melted and cooled)
• 3 tablespoons vegetable or corn oil
• 1 large egg
• 1 large egg yolk
• 2 tablespoons olive oil

For Serving:

• Shredded Pepper Jack or sharp cheddar cheese
• Sour cream

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Instructions

1. Prepare the oven by heating to 375°F (190°C). Generously coat a 12-cup muffin tin with butter or cooking spray, or line with paper liners.
2. In a spacious mixing bowl, thoroughly combine the dry ingredients: all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt.
3. Separately whisk together the liquid components: buttermilk, melted butter, vegetable oil, whole eggs, and additional egg yolk until achieving a smooth consistency.
4. Gently integrate the wet mixture into the dry ingredients, stirring until just combined. Slight lumps are acceptable and desired.
5. Carefully fold in sweet corn kernels and shredded cheddar cheese, ensuring even distribution throughout the batter.
6. Utilize an ice cream scoop to evenly distribute the batter, filling each muffin cavity nearly to the top.
7. Bake for 16-18 minutes, checking doneness with a toothpick that should emerge clean when inserted. Allow muffins to rest in the pan for 20 minutes before transferring to a wire cooling rack.
8. Heat olive oil in a large skillet over medium-high heat. Sauté diced onions, grated carrot, and minced garlic with a pinch of salt and pepper, stirring frequently for approximately 5 minutes.
9. Introduce ground beef to the skillet, breaking it into small pieces during cooking. Once browned, incorporate Worcestershire sauce and an array of dried spices: garlic powder, onion powder, paprika, cumin, dried thyme, and black pepper.
10. Pour in marinara sauce and water, reducing heat to maintain a gentle simmer. Allow the chili to develop flavor for 25-30 minutes, stirring periodically and adjusting seasonings to taste.
11. Carefully slice the muffin tops using a serrated knife. Hollow out the centers with a paring knife, maintaining a half-inch border around the edges.
12. Fill each hollowed muffin with piping hot chili, garnish with additional cheddar cheese, and crown with a generous dollop of sour cream.
13. For homemade buttermilk, combine white vinegar or lemon juice with whole milk, letting the mixture sit and curdle for five minutes before incorporating into the recipe.

Notes

• Kickstart your culinary adventure with these mouthwatering chili-stuffed corn muffins that transform ordinary weeknight dinners into extraordinary comfort food experiences.
• Prep work becomes a breeze when you organize ingredients beforehand, ensuring smooth sailing through this delightful recipe.
• Customize the heat level by adjusting spices or swapping ground beef with turkey for a lighter protein option that doesn’t compromise on flavor.
• Make-ahead magic happens when you prepare chili in advance, allowing flavors to meld and intensify for an even more delicious filling.
• Leftover muffins store beautifully in an airtight container for up to three days, promising quick reheat-and-eat meals that taste just as incredible as freshly made.

• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Snacks, Appetizer
• Method: Baking
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 12
• Calories: 276 kcal
• Sugar: 2g
• Sodium: 405mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 57mg