Makes 4 dozen

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.

How to Make It

Step 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.

Step 2

Butter about 4 dozen muffin cups (1 1/4 in. across bottom). Bake in sequence if you don't have enough pans.

Step 3

To nuts, add cornmeal, flour, sugar, baking powder, and salt. Mix.

Step 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.

Step 5

Fill muffin cups three-quarters full.

Step 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.

Step 7

Nutritional analysis per muffin.

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