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.
Ingredients
Scale
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
Instructions
- 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.
- In a spacious mixing bowl, thoroughly combine the dry ingredients: all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt.
- Separately whisk together the liquid components: buttermilk, melted butter, vegetable oil, whole eggs, and additional egg yolk until achieving a smooth consistency.
- Gently integrate the wet mixture into the dry ingredients, stirring until just combined. Slight lumps are acceptable and desired.
- Carefully fold in sweet corn kernels and shredded cheddar cheese, ensuring even distribution throughout the batter.
- Utilize an ice cream scoop to evenly distribute the batter, filling each muffin cavity nearly to the top.
- 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.
- 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.
- 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.
- 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.
- 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.
- Fill each hollowed muffin with piping hot chili, garnish with additional cheddar cheese, and crown with a generous dollop of sour cream.
- 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