Chili Corn Muffins
These spicy corn muffins are flavorful and moist, with a hint of chili powder and fresh scallions. Perfect as a side for chili, soups, or casual gatherings, they offer a comforting, savory bite with a touch of sweetness from applesauce. Great for breakfast, lunch, or dinner occasions.
Ingredients
Instructions
- In a mixing bowl, combine the flour, cornmeal, sugar, baking powder, chili powder, and salt.
- Chop the scallion.
- In a separate bowl, beat the milk, applesauce, and egg until just combined, then stir in the chopped scallion and drained corn.
- Stir the flour mixture into the milk mixture until just combined but still lumpy.
- Spoon the batter into prepared muffin pans.
- Bake at 400°F (200°C) until the edges start to brown, about 15 to 20 minutes.
Tips & Substitutions
For a spicy kick, consider adding diced jalapeños or a sprinkle of cayenne pepper to the batter. If you're out of scallions, chives or diced onions work well as substitutes. You can also replace part of the cornmeal with whole wheat flour for a nuttier flavor. To enhance sweetness, try using honey or maple syrup instead of sugar.
Serving Suggestions
Chili corn muffins make a great side for soups and stews, especially chili or vegetable soup. They can also be served as a snack or appetizer with dips like guacamole or salsa. For a complete meal, pair them with a fresh salad or serve alongside dishes like Baked Brie With Crudites. They are perfect for potlucks or gatherings.
Storage & Reheating
Store leftover chili corn muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze them for up to 3 months. To reheat, simply pop them in a preheated oven at 350°F (175°C) for about 10 minutes or microwave for 20-30 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Corn Muffins contains roughly 164 calories, with 3g protein, 35g carbohydrates, and 2g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 817mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins gluten-free?
Yes, you can easily make chili corn muffins gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just ensure that the baking powder you use is also gluten-free. The cornmeal will add a nice texture and flavor, making them delicious regardless of the flour choice.
What can I use instead of applesauce?
If you don’t have applesauce on hand, you can substitute it with mashed bananas or yogurt. Both options will provide moisture and a hint of sweetness, keeping the muffins tender. Alternatively, you can use a 1/2 cup of buttermilk for a slightly different flavor profile.
How can I adjust the spice level?
To adjust the spice level in your chili corn muffins, you can either increase or decrease the amount of chili powder based on your preference. For milder muffins, reduce the chili powder to 1 teaspoon. For a spicier version, add diced jalapeños or a pinch of cayenne pepper for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).