Corn Muffins in Poblano Cups

Infuse your mealtime with a bold Tex-Mex twist by serving up these irresistible Corn Muffins in Poblano Cups! This recipe transforms roasted poblano peppers into edible cups, adding a smoky, slightly spicy dimension to classic corn muffins. Each poblano is filled with a tender, cheesy corn muffin batter made with cornmeal, fresh corn kernels, and shredded cheddar, delivering bursts of flavor in every bite. The roasted peppers are easy to prep, offering a beautifully charred base that perfectly complements the sweet and savory muffin filling. These poblano-wrapped delights are as visually stunning as they are delicious, making them a perfect choice for dinner parties, potlucks, or weeknight treats. Serve warm with a sprinkle of fresh cilantro for a fresh, zesty finish! Whether you're searching for unique muffin recipes or inventive ways to enjoy poblano peppers, this dish is sure to impress.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 6 whole Poblano peppers
• 1 cup Cornmeal
• 0.5 cup All-purpose flour
• 2 tablespoons Granulated sugar
• 1.5 teaspoons Baking powder
• 0.5 teaspoon Salt
• 0.75 cup Milk
• 1 large Egg
• 2 tablespoons Unsalted butter
• 0.5 cup Corn kernels (fresh, canned, or frozen)
• 0.25 cup Cheddar cheese, shredded
• 2 tablespoons Cilantro (optional, for garnish)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Place the poblano peppers on a baking sheet and roast in the oven for 10-15 minutes, turning occasionally, until their skins are blistered and slightly charred.

Step 3

Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes. This will loosen the skins.

Step 4

Peel off the blistered skin from the peppers, being careful not to tear them. Cut off the tops and remove the seeds and membranes, leaving each pepper intact to form a cup.

Step 5

In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt.

Step 6

In a separate bowl, whisk the milk, egg, and melted butter until well combined.

Step 7

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

Step 8

Fold in the corn kernels and shredded cheddar cheese.

Step 9

Place the cleaned poblano cups upright in a muffin tin or small baking dish to stabilize them.

Step 10

Spoon the corn muffin batter into each poblano cup, filling them about three-quarters full.

Step 11

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

Step 12

Let the poblano cups cool for 5 minutes before serving.

Step 13

Garnish with chopped cilantro if desired, and enjoy warm!

Nutrition Facts

Serving size	(1291.1g)

Amount per serving	% Daily Value*
Calories	1810.5

Total Fat 56.7g	0%
Saturated Fat 26.2g	0%
Polyunsaturated Fat 2.1g
Cholesterol 328.0mg	0%
Sodium 2326.6mg	0%
Total Carbohydrate 299.4g	0%
Dietary Fiber 30.4g	0%
Total Sugars 66.8g
Protein 49.5g	0%

Vitamin D 140.3IU	0%
Calcium 536.3mg	0%
Iron 12.8mg	0%
Potassium 2639.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.8%

Protein: 10.4%

Carbs: 62.8%