Description
These savory corn fritter muffins are crisp on the edges, tender inside, and finished with a sweet and smoky chipotle hot honey drizzle.
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon smoked paprika
- 1/4 cup grated cheddar cheese
- 2 cloves garlic, finely chopped
- Salt and black pepper to taste
- 1/2 cup milk
- 1 egg, beaten
- 2 cups fresh or frozen corn kernels
- 1 tablespoon chopped fresh thyme
- 6 tablespoons cold salted butter
- 1/3 cup honey
- 1–2 teaspoons chipotle chile powder
- Flaked sea salt
Instructions
- Preheat the oven to 425°F. Divide the butter between 20–22 mini muffin cups and place the pan in the oven for 10 minutes.
- In a bowl, combine the flour, baking powder, smoked paprika, cheddar cheese, garlic, salt, pepper, milk, egg, corn, and thyme. Mix until just combined and smooth without overmixing.
- Carefully remove the hot muffin pan from the oven. Spoon the batter evenly into each cup.
- Bake for 15–20 minutes until the muffins are puffed and the butter is sizzling around the edges.
- In a small saucepan, gently warm the honey and chipotle chile powder for 2–3 minutes until smooth and combined.
- Dip or drizzle each warm muffin with the chipotle honey and finish with a sprinkle of flaked sea salt before serving.
Notes
- Use frozen corn without thawing for extra texture.
- Adjust chipotle powder to control spice level.
- Best served warm but can be reheated in the oven.
- Store leftovers in an airtight container for up to 3 days.
- Try adding chopped jalapeños for extra heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90 kcal
- Sugar: 4 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
