Spicy Corn Muffins

Spicy Corn Muffins

4 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    15 m
Recipe by  Silk®

“Zesty adobo chilies and corn make these muffins a party standout.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 12 muffins



  1. Preheat oven to 400 degrees. Spray or grease a 12-cup muffin pan. Whisk together cornmeal, flour, baking powder, salt and cumin in a large bowl. In a separate bowl, whisk together Pure Almond, egg, oil and honey.
  2. Pour egg mixture over cornmeal mixture and stir until ingredients are moistened. Do not over-mix. Remove chilies from can and chop, reserving sauce for another use. Gently stir chilies and corn into batter. Spoon into prepared pan and bake for 15-18 minutes until golden brown. Serve warm or cold.

Share It

Reviews (4)

Rate This Recipe


These turned out great! Moist and flavorful! I used a 9x9 baking pan instead of muffin tins. This goes great with a hearty winter soup like Creamy Tomato Basil Soup or Potato Bacon Soup.



These were very yummy! I was a little skeptical of using the almond milk since I've never had it before, but I did and it was good! The chilis gave these a great flavor and a nice spicy kick! I did use a can of creamed corn instead of corn kernels though. Great muffins!



i like to try this recipe but then where can i buy silk pure almond original?is there any substitute for it?is it some kind of oil or flavoring?pls help me.thanks

More Reviews

Similar Recipes


Amount Per Serving (12 total)

  • Calories
  • 156 cal
  • 8%
  • Fat
  • 5.9 g
  • 9%
  • Carbs
  • 22.7 g
  • 7%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 311 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:


next recipe: