Serrano Chili and Cilantro Corn Bread Muffins


Serrano Chili and Cilantro Corn Bread Muffins

This is a delicious corn bread muffin recipe that has a delightful balance of sweet and hot. The brown sugar gives them their sweetness, and the serrano peppers give them their heat. Serve them with a bowl of hot chili for a great lunch or dinner!


  • The recipe makes 8 very large muffins. For smaller size muffins, use standard muffin cups and make sure you reduce the baking time a little bit.


  • For lots more tantalizing cornbread recipes (or do you say corn bread recipes?), check out our collection here.

Cooking Time25 min


  • 1 1/2 cup cake flour, sifted
  • 1/2 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 2/3 cup water
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1/4 cup fresh cilantro, chopped
  • 2 serrano chilies, seeded and minced
  • 3 tablespoons brown sugar
  • 1 teaspoon salt


  1. Preheat oven to 350F degrees.
  2. Butter eight 2/3-cup custard cups.
  3. Place cups in oven 5 minutes.
  4. Mix flour, corn meal, and baking powder in large bowl.
  5. Whisk remaining ingredients together in medium bowl.
  6. Add to dry ingredients and whisk until well combined.
  7. Divide batter among prepared cups.
  8. Bake until tester inserted into center comes out clean, about 18-20 minutes.
  9. Cool slightly. Turn muffins out. Serve warm or at room temperature.

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This recipe sounds very unique and different. I will have to give it a try. I am not fond of sweet and heat together, but I don't think there is enough sweet to make a difference. Does it have to be made with cake flour? Can you make it with regular flour and if so would it be the same amount?


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