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Ingredients
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- 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
- 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 cold butter among 20-22 mini muffin cups and place the pan in the oven for 10 minutes.
- In a bowl, combine the remaining ingredients, mixing until just combined and smooth, avoiding overmixing.
- Carefully remove the buttered pan from the oven, and evenly spoon the batter into each muffin cup.
- Bake the muffins for 15–20 minutes until puffed and sizzling with butter.
- To prepare the chipotle honey, warm the honey and chipotle on the stove for 2–3 minutes until well combined and smooth.
- Dip or drizzle each warm muffin in the chipotle honey and finish with flaked sea salt.
Notes
For a spicier kick, adjust the amount of chipotle chile powder to your preference.
Use fresh corn for the best flavor, but frozen corn works well if fresh is not available.
Ensure not to overmix the batter for lighter muffins.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg