You might also like our Vegan Chili recipe. I'm in full planning it mode thinking ahead to this weekend's big game. Chili is always a must-have for game day, but I'm upping the ante - so to speak with these yummy Corn Muffin Chili Cups!

These little three-bite babies are perfect for game day - no fork needed! Just kick back and relax with your favorite adult beverage and some of this game day grub!
🧂 Ingredients
CHEDDAR CORN MUFFINS
- egg
- milk
- sour cream
- butter
- all-purpose flour
- cornmeal
- white sugar
- baking powder
- baking soda
- salt
- shredded Cheddar cheese
Plus:
- your favorite chili recipe
- Mexican cheese blend
- Cheddar Corn Muffins
🔪Instructions
CHEDDAR CORN MUFFINS
- Preheat the oven to 400-degrees F. Grease an oversized muffin pan and set aside.
- In the bowl of an electric mixer, beat together the egg with the rest of the wet ingredients.
- Mix in the dry ingredients and the cheese until just combined, taking care not to over mix.
- Portion the muffins into the prepared pan.
- Bake for about 15 minutes until a toothpick inserted in the center comes out clean.
- Remove to a cooling rack and let rest.
CORN MUFFIN CHILI CUPS
- Now here’s how to put it all together:
- Let the corn muffins cool until you can easily handle them. Using a paring knife, gently cut out the top and center of the muffin. You want to create a little well for the chili.
- Add a bit of shredded cheese (I like a Mexican cheese blend), then top with chili. The amount depends on the size of the muffin and how big you cut the well.
- Add a bit more cheddar cheese to the top.
- Line a baking sheet with parchment paper and place all the corn muffin chili cups on the tray. Bake at 350-degrees F until the cheese is melted. Serve hot.

I know your mouth is watering, so let's get to the recipe!
Corn Muffin Chili Cups

More Amazing Chili Recipes:
Corn Muffin Chili Cups

Corn Muffin Chili Cups
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Equipment
- oversized muffin pan
- electric mixer
Ingredients
CHEDDAR CORN MUFFINS
- 1 egg
- 1 cup milk
- ½ cup sour cream
- ¼ cup butter melted
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons white sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup shredded Cheddar cheese
CORN MUFFIN CHILI CUPS
- your favorite chili recipe
- Mexican cheese blend
- Cheddar Corn Muffins
Instructions
CHEDDAR CORN MUFFINS
- Preheat the oven to 400-degrees F. Grease an oversized muffin pan and set aside.
- In the bowl of an electric mixer, beat together the egg with the rest of the wet ingredients.
- Mix in the dry ingredients and the cheese until just combined, taking care not to over mix.
- Portion the muffins into the prepared pan.
- Bake for about 15 minutes until a toothpick inserted in the center comes out clean.
- Remove to a cooling rack and let rest.
CORN MUFFIN CHILI CUPS
- Now here’s how to put it all together:
- Let the corn muffins cool until you can easily handle them. Using a paring knife, gently cut out the top and center of the muffin. You want to create a little well for the chili.
- Add a bit of shredded cheese (I like a Mexican cheese blend), then top with chili. The amount depends on the size of the muffin and how big you cut the well.
- Add a bit more cheddar cheese to the top.
- Line a baking sheet with parchment paper and place all the corn muffin chili cups on the tray. Bake at 350-degrees F until the cheese is melted. Serve hot.
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