Who says you can’t have cornbread for dessert? These unsuspectingly gluten-free muffins are flecked with poblano peppers for just a little heat, then topped with a creamy goat cheese frosting, crumbled bacon, and fresh green onion.
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Today is #NationalCupcakeLoversDay so naturally I made savory muffins…? I had plans to make a sweet cupcake but I ran out of time. These muffins have a savory frosting on top so they are basically cupcakes, right? Go with it.
These “savory cupcakes” are actually made with a gluten-free baking mix I recently have been playing with called RylieCakes (a woman-owned business made in the USA and uses biodegradable packaging). At first I thought they were just mixes to bake what each bag was named, such as the Cake Mix pictured below, but turns out there’s an entire cookbook of gluten-free recipes using these mixes to make a variety of things.
The only caveat is that these mixes are not for the purpose of substituting one-to-one in your recipes to make them gluten-free (or at least I haven’t yet tried). That is unless your recipe calls for boxed cake/cookie/biscuit/pancake mix. But you don’t need the cookbook to be able to know how to use these mixes, there are also several recipes on their website.
However I was sent the cookbook along with three mixes to try out so I chose to make these gluten-free cornbread muffins which are from the cookbook. The original recipe was for mini muffins and used jalapeno peppers, but I wanted normal sized muffins to go with the BBQ pulled pork Bob smoked, and had poblano peppers on hand already.
I shared some of these muffins with my friend who has celiac and said she’s never had such a non-grainy cornbreaed before! And I would have to agree, if you weren’t told these were gluten-free you would never know it.
And that goat cheese frosting on top with crumbled bacon and fresh green onion? Oh my. Take one bite and try to tell me you wouldn’t eat this for dessert ;-). But if you are not convinced, I joined a group of other bloggers sharing cupcakes to celebrate today which are listed below!
Cupcakes for Cupcake Lovers Day!
Hosted by Valentina | The Baking Fairy
Vegan German Chocolate Cupcakes by The Baking Fairy
Bailey’s Red Velvet Cupcakes by Our Crafty Mom
Buttermilk Cupcakes with Strawberry Whipped Cream by One Sweet Appetite
Chocolate Covered Strawberry Cupcakes by Daily Dish Recipes
Coffee Cupcakes with Coffee Buttercream Frosting by Hezzi-D’s Books and Cooks
Easy Vegan Chocolate Cupcakes by The Urben Life
Fiori Di Sicilia + Elderflower Cupcakes by Culinary Adventures with Camilla
Gingerbread Cupcakes by Karen’s Kitchen Stories
Maple Vanilla Cupcakes with Chocolate Date Icing by UpBeet Kitchen
Mickey Mouse Sprinkles Cupcakes by For The Love of Food
Mint Chocolate Chip Cupcakes by Join Us, Pull Up A Chair
Poblano Cornbread Muffins with Goat Cheese Frosting by The Spiffy Cookie
Sourdough Strawberry Cupcakes by Our Good Life
Vanilla Bean Buttercream Cupcakes by Red Cottage Chronicles
Two years ago: DIY Marbled Clay Ring Dish
Four years ago: Raspberry Cheesecake Stuffed Dark Chocolate Hazelnut Cupcakes
Six years ago: Eggplant Parmesan with Parsley Orzo
Seven years ago: Dark Chocolate Cherry Almond Granola Bars
- 6.25 oz. Rylie Cakes Cake Mix
- 4.75 oz. corn flour*
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3 oz. butter, room temperature
- 1.75 oz. brown sugar
- 1 egg + 1 egg yolk
- 8 oz. buttermilk, room temperature
- 1 small poblano pepper, seeded and finely diced
- 8 oz. goat cheese, room temperature
- 8 oz. cream cheese, room temperature
- 3 oz. whole milk
- 2 tsp black pepper
- 6 strips of bacon, cooked and crumbled
- 2 fresh green onions, finely chopped
- Preheat oven to 350°F. Coat a 12-cavity muffin pan with nonstick cooking spray and set aside.
- In a medium bow, whisk together Cake Mix, corn flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and brown sugar until light and fluffy, about 2 minutes.
- Add egg and egg yolk one at a time, beating for 30 seconds on medium-low speed after adding each.
- Add half of flour mixture and beat on low until just combined. Slowly pour in buttermilk and continue to beat on low until just combined. Add remaining flour mixture and chopped poblano and beat until thoroughly combined.
- Divide batter evenly into the prepared pan. Bake for 15-20 minutes, or until lightly golden brown. Remove from oven and place on wire rack to cool.
- Meanwhile, make the frosting. In a medium bowl, beat together goat cheese and cream cheese on medium speed until light and fluffy.
- Adjust mixer to low and slowly stream in milk. Add pepper and beat to combine.
- Once mini muffins have completely cooled to room temperature, top with frosting using a piping bag or a scoop. Garnish with bacon bits and fresh green onions.
You can finely grind up cornmeal in a food processor to make cornflour if you cannot find any at your store. Just don't use masa harina! They may look similar but they are completely different products. Generally, cornflour is just finely ground corn. Masa harina, is ground corn treated with alkali.
Did you make this recipe? I want to see!
Source: Adapted from Lick The Bowl: RylieCakes Essential Guide to Gluten Free Baking by Tara Rylie.