Savory Chipotle Chile Muffins

This image courtesy of Joseph DeLeo

What in the world is a savory muffin? An “unsweetened” one that’s meant to be served with lunch or dinner rather than with breakfast or as a dessert. The English Yorkshire pudding, made by baking a flour batter in a muffin tin coated with hot beef drippings, paved the way for this type of muffin.


Nightly Specials

Add other savory ingredients, such as 1 tablespoon sesame seeds or 3 tablespoons chopped pecans, to the batter.

Serves6 to 8 as a side dish

Cooking Methodbaking



Total Timeunder 1 hour

OccasionBuffet, Casual Dinner Party, Family Get-together, game day

Recipe Courseside dish

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealdinner, lunch


Taste and Texturebuttery, hot & spicy, rich, savory, spiced

Type of Dishmuffins, quickbreads


  • 6 eggs
  • 1½ cups milk
  • 5 tablespoons unsalted butter, melted but not browned
  • 2 cups all purpose flour
  • ½ cup cornmeal
  • 1 tablespoon plus 1½ teaspoons baking powder
  • Fine sea salt
  • Freshly ground black pepper
  • 2 tablespoons chipotle in adobo sauce, blended to a paste (puree 1 whole chile, adding just enough can juices to make a paste)
  • 1 tablespoon ground cumin


  1. Preheat the oven 425° F.

  2. Beat the eggs, milk, and butter together in a bowl until smooth.

  3. Stir together the flour, cornmeal, baking powder, 1 teaspoon salt, 1 teaspoon pepper, the chipotle paste, and cumin in another bowl to combine well. Pour the egg-milk-butter mixture into this mixture, stirring to incorporate and avoid lumps.

  4. Pour the batter into the wells of a nonstick 15-muffin tin, filling each well three-quarters of the way up its side.

  5. Bake the muffins until they rise and are golden brown, about 35 minutes.

  6. Transfer the muffins to a linen napkin-lined basket and serve warm from the oven.


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These were wonderful I used a large muffin tin and the recipe made 12. Then, I baked them in a small convection oven @425 and they were done in about 18 minutes. Thanks to the previous poster about shortening the baking time. Very moist and a definite keeper , we ate with a vegetable stew. Not to spicy, just right.

Sorry I meant to say they were ready after 25 minutes....typo!

These came out beautifully, but were ready after only 15 minutes (and I also turned my oven down, but haven't calibrated it). The crumb was lovely and well as the color and level of spice. Mine were slightly dry because I cooked them for too long. I would recommend these to accompany some sort of a meat stew, and if eaten alone for a variation might add some grated cheese like asiago or romano for extra zip!


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