Spicy Corn Muffins

Spicy Corn Muffins

From the Silk test kitchen

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Total Time
30 min

See the nutritional information

Spicy Corn Muffins


  • 3/4 cup yellow cornmeal
  • 1 1/4 cup unbleached all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1 cup Silk Original or Unsweetened soy, almond or coconutmilk
  • 1 egg
  • 1/4 cup canola oil
  • 1 Tbsp honey
  • 1 (7-oz) can chipotle chilies in adobo sauce, drained
  • 1 cup canned corn kernels, drained 

Dish up your review

  • Spicy Corn Muffins

    1 review

    Spice it up

    My family likes food with an extra kick so I added chopped jalapenos for more zing !!!!!!!! Turned out great. Delicious and easy. Great with chili or soup on a cold day.

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Spicy Corn Muffins


  • Preheat oven to 400°F.
  • 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 Silk, egg, oil and honey.
  • Pour egg mixture over cornmeal mixture and stir until ingredients are moistened. Do not overmix.
  • Remove chilies from can and chop.
  • Gently stir chilies and corn into batter.
  • Spoon into prepared pan and bake for 15-18 minutes until golden brown.
  • Serve warm or cold.