Corn Muffin Chili Cups

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!

I know your mouth is watering, so lete’s get to the recipe!

Corn Muffin Chili Cups

More Amazing Chili Recipes:

• Vegan Chili
• Chili Stuffed Peppers
• Sweet and Spicy Chili
• Slow Cooker Chicken Chili Recipe

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!

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Course: Appetizer

Cuisine: American

Keyword: corn muffin chili cups

Cook Time: 20 minutes

Servings: 6 muffin cups

Calories: 371kcal

Author: Ang Paris

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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.

Nutrition

Calories: 371kcal | Carbohydrates: 42g | Protein: 10g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 456mg | Potassium: 241mg | Fiber: 3g | Sugar: 7g | Vitamin A: 556IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 2mg

Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.