Spicy Cornbread Mini-Muffins

Rating: 4.43 stars
14 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

These are perfect for making 3 dozen mini muffins to take to a potluck. Basting the muffin tin with melted butter and dusting with cornmeal are an essential step to getting a marvelous crispy exterior to the muffins. To add more kick, do not seed the jalapenos and add an extra one.

By AnniecatMT

Gallery
1 more images

Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
5 mins
total:
40 mins
Servings:
36
Yield:
3 dozen mini muffins
Nutrition Info
Advertisement

Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 425 degrees F (220 degrees C).

    Advertisement

  • Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.

  • Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.

  • Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.

  • Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.

Cook's Note:

You can use Cheddar, Monterey Jack, or Asiago cheese.

Nutrition Facts

Per Serving:
79 calories; protein 2.5g 5% DV; carbohydrates 8.3g 3% DV; fat 3.9g 6% DV; cholesterol 16.7mg 6% DV; sodium 155.7mg 6% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Sarah Jo
Rating: 5 stars
03/30/2013
I used buttermilk instead of regular milk and melted butter instead of vegetable oil. I had a 4 oz. can of mild diced chilies I used half of that can in place of the canned whole jalapeno peppers. I could not find my mini muffin tins I made 12 full sized muffins instead. Baked at 350 they were done in just under 20 minutes. Very good cornbread recipe--very moist lightly sweet nice texture. We all really liked them. Read More
Helpful
(12)

Most helpful critical review

DeeLee
Rating: 1 stars
11/11/2016
I wish I could give it no stars. Dry and hard. I had to toss! Read More
14 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Sarah Jo
Rating: 5 stars
03/30/2013
I used buttermilk instead of regular milk and melted butter instead of vegetable oil. I had a 4 oz. can of mild diced chilies I used half of that can in place of the canned whole jalapeno peppers. I could not find my mini muffin tins I made 12 full sized muffins instead. Baked at 350 they were done in just under 20 minutes. Very good cornbread recipe--very moist lightly sweet nice texture. We all really liked them. Read More
Helpful
(12)
Thisni Caza
Rating: 4 stars
07/09/2014
I didn't have great success with this recipe but I'm rating four stars anyway as I think some of the issues I had were mine = )...so consider this review just sharing my experience. The garlic was way too strong. I use granulated garlic which I thought was the same as garlic powder but maybe not; maybe this was the problem. Also the cheese that was exposed on top of the muffins kinda burned by the time the muffins started to brown. Again that could be me: my oven. But I really had a problem with the instructions. The description the blurb at the top says 'makes 3 dozen mini' as does the serving size. The ingredients say for 1 T butter and 3 T cornmeal used to prep the pans 'divided'. Then Step 4 says 'brush 18 mini muffin cups'. I noticed that there were no instructions to use two pans or bake one pan two times but I not being much of a baker thot that the 1 cup flour would not yield enough to make 36 so I just prepped the pan for the 18. I ended up making 48. Granted mini muffin tins may vary in size but given the inconsistencies in the instructions I think there was a failure in editing or proofreading. Not from the submitter but from AR. This was kind of a mess as I like to mix the wet and dry ingredients and get them into the oven as soon as possible because this is when the leavening starts working. More experienced bakers probably would have known better but not me!! Read More
Helpful
(6)
gderr the dysfunctional
Rating: 5 stars
10/17/2014
I used jarred sliced jalapenos with seeds and some juice and followed directions. these smell terrific! the burn at the end melted my throat. I would cut back on the heat I am a wuss about spicy food. the wife and daughters went YEHAW on these. I did make 12 large muffins and baked at 425 maybe 18 minutes. I did sub half and half for half the cow-juice. the vanilla is the secret ingredient here. perfect with any bland main course... soup stew or a veggie dinner. thanks for posting 5 thumbs high! Read More
Helpful
(4)
Advertisement
missrochester
Rating: 5 stars
03/12/2014
This is a Great Recipe! very moist Baked up Beautifully! I used this for a base to a casserole I made! (cornbread bacon BBQ chicken casserole!)this recipe is THE BOMB!!! Thank you for sharing!! Read More
Helpful
(1)
YolandaFitz
Rating: 5 stars
01/13/2015
I made these almost exactly as listed except I had no vegetable oil on hand only butter. I cut this recipe in half just to try them out. I really am enjoying them. They aren't too sweet or too spicy or too cheesey. I love the texture. I'm going to make these again for an upcoming pot luck. It won't matter to me if anyone else likes them because I'll get to take them home. LOL. THANKS SO MUCH FOR SHARING. Read More
Helpful
(1)
paulaagor
Rating: 5 stars
03/03/2014
Yummy! Goes great with homemade chili on a cold snowy night! Read More
Advertisement
Lynne from Londonderry NH
Rating: 4 stars
02/08/2017
I HATE when people write reviews and substitute. But I'm going to! In addition to the Jalapenos I added a drained jar of diced pimentos and substituted a can of creamed corn for the milk. (I also just added a little milk to taste for moisture maybe 1/4 cup.) Look beautiful and taste great. Make sure you cook long enough to get a little crunch on the bottom of the muffins. Goes great with Guy Fieri from Food Network's "Dragon's Breath Chili". Google it! Read More
Rosemary Mattson
Rating: 5 stars
11/12/2018
I didn't have cheddar so I used the cheese I had and it was fine also don't have mini-muffin pans so I made regular sized ones and baked for 17 minutes. I am saving this recipe! Read More
lawoodside
Rating: 5 stars
08/19/2015
Wow these muffins were addictive!! They were moist spicy and sweet and didn't crumble when I put butter on them. I didn't have canned jalapeños on hand so I used one fresh jalapeno with the seeds and the spiciness was just right! Read More
DeeLee
Rating: 1 stars
11/11/2016
I wish I could give it no stars. Dry and hard. I had to toss! Read More
More Reviews
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 10/29/2020