Tiny Chili and Corn Muffins

Notes: Bake muffins 1 day ahead, cool, package airtight, and hold at room temperature. Or freeze to store longer; thaw wrapped. Reheat unwrapped muffins on a baking sheet in a 350º oven until warm, about 5 minutes.

Yield: Makes 4 dozen
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 64
  • Calories from fat: 53%
  • Protein: 1.2g
  • Fat: 3.8g
  • Saturated fat: 1.9g
  • Carbohydrate: 6.6g
  • Fiber: 0.4g
  • Sodium: 72mg
  • Cholesterol: 12mg


  • 1/2 cup pine nuts
  • About 1/2 cup (1/4 lb.) butter or margarine, melted
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup canned cream-style corn
  • 1/2 cup sour cream
  • 1/2 cup chopped fresh jalapeño chilies
  • 1 large egg


  1. 1. Bake nuts in a 9-inch-wide pan in a 375° oven until golden, stirring occasionally, 4 to 6 minutes. Pour from pan into a large bowl.
  2. 2. Butter about 4 dozen muffin cups (1 1/4 in. across bottom). Bake in sequence if you don't have enough pans.
  3. 3. To nuts, add cornmeal, flour, sugar, baking powder, and salt. Mix.
  4. 4. In a small bowl, whisk corn with sour cream, chilies, egg, and 1/2 cup melted butter until mixed. Add wet ingredients to dry and stir just until batter is moistened.
  5. 5. Fill muffin cups three-quarters full.
  6. 6. Bake in a 375° oven until lightly browned, 12 to 15 minutes. Cool in pans for 2 minutes. Tip out of pans into a cloth-lined basket or onto a rack to cool. Serve hot or warm.
  7. Nutritional analysis per muffin.
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