Are you ready to take your taste buds on a delightful journey? Say hello to the ultimate comfort food fusion: White Chicken Chili Cornbread Muffins! These savory muffins blend the creamy, spicy goodness of chicken chili with the fluffy, buttery texture of cornbread, creating a mouthwatering treat that’s perfect for any occasion. Whether you’re hosting a cozy gathering, looking for a quick weeknight dinner side, or simply craving something delicious, these muffins are sure to impress. Get ready to dive into this easy-to-follow recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 can white beans
- 1 cup cooked chicken, shredded
- 1 can diced green chiles
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 cup cornmeal
- 1 cup flour
- 1 tablespoon baking powder
- 1 cup milk
- 1 egg
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, and a pinch of salt. Whisk these dry ingredients together until they are well mixed.
- In a separate bowl, mix together the milk and egg. Whisk until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix.
- In another bowl, combine the shredded cooked chicken, white beans (drained and rinsed), diced green chiles, cumin, and chicken broth. Mix until everything is well coated with the broth and spices.
- Fold the chicken mixture into the cornbread batter gently. Ensure that the chicken and beans are evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full to allow for rising.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Serve the white chicken chili cornbread muffins warm or at room temperature. They can be enjoyed on their own or paired with your favorite chili or soup.
Tips
- Prep Ahead: To save time, you can cook and shred the chicken in advance. You can also mix the dry ingredients ahead of time and store them in an airtight container until you're ready to bake.
- Customize Your Spice: If you love heat, consider adding some diced jalapeños or a sprinkle of cayenne pepper to the chicken mixture for an extra kick.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins, so be gentle!
- Check for Doneness: Ovens can vary, so keep an eye on your muffins as they bake. Insert a toothpick into the center; if it comes out clean, they’re ready!
- Perfect Pairings: These muffins are fantastic on their own, but they also pair beautifully with your favorite chili or soup. Serve them warm with a dollop of sour cream for an extra treat!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 15g
Fat: 8g
Saturated Fat: g
Cholesterol: 45mg
