Chipotle Cheddar Corn Muffins
 
 
Category: Side
Yield: 12 muffins
Ingredients
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tsp kosher or sea salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 3 Tbsp sugar
  • 2 eggs, at room temperature
  • 4 Tbsp unsalted butter, melted
  • 1 cup sour cream
  • 1½ cups grated cheddar cheese
  • ⅓ cup minced green onions
  • ⅓ cup corn kernels (frozen or canned)
  • 1 chipotle in adobo sauce, seeds removed, minced
Instructions
  1. Preheat oven to 400 F. Line a muffin tin with paper liners and set aside.
  2. In a medium bowl, combine eggs, butter, and sour cream. Whisk to combine.
  3. In a large bowl, combine flour, cornmeal, salt, baking powder, baking soda, and sugar and stir with a fork to combine. Add cheddar, green onions, corn, and minced chipotle to the dry ingredients and stir. Pour in the egg mixture and stir gently until just combined - do not overmix. It's okay if the mixture is a little lumpy.
  4. Divide batter evenly between prepared liners, filling each about ¾ full. Bake for 16-18 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Recipe by Baked In at https://www.baked-in.com/2012/02/03/chipotle-cheddar-corn-muffins/