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Sweetcorn, chorizo and chilli muffins

Sweetcorn, chorizo and chilli muffins


With smoky chorizo, fresh sweetcorn, and a hint of spice, these savoury muffins are great for a picnic, plus they're ready in under an hour

  • Feeds 12 Feeds 12
  • Ready in 55 minutes

Each serving contains

  • Energy
    1155kj 277kcal
  • Fat
    Med 24%
  • Saturates
    High 35%
  • Sugar
    Low 3%
  • Salt
    Med 17%

% of adult’s reference intake | Carbohydrates per serving : 20g


  • 45g Co-op unsalted butter, melted, plus extra for greasing
  • 250g Co-op self raising flour, plus extra for dusting
  • 4 Co-op British sweetcorn cobettes
  • 140g Co-op chorizo, diced
  • 2 large Co-op British free range eggs, lightly beaten
  • 60ml Co-op olive oil
  • 150ml Co-op semi-skimmed milk, at room temperature
  • 150g Co-op low fat natural yogurt
  • 1 red chilli, deseeded and finely sliced
  • 25g pack flat leaf parsley, roughly chopped
  • 3 Co-op spring onions, thinly sliced
  • 150g Co-op British extra mature Cheddar, grated
  • 1 tsp baking powder
  • 200g tub Co-op guacamole, to serve (optional)


  1. Preheat your oven to 200°C/fan 180°C/Gas 6
  2. Grease a 12-hole muffin tin with melted butter, then dust with flour
  3. Bring a large saucepan of water to the boil and cook the cobettes for 6 mins, then drain
  4. When cool enough to handle, shave off the kernels with a sharp knife. Set aside
  5. In a dry nonstick frying pan, on a medium heat, fry the chorizo for 3-4 mins, until crisp
  6. Combine the butter, egg, oil, milk, yogurt, chilli, parsley, spring onion, chorizo and sweetcorn with 100g of the Cheddar in a large bowl and whisk together
  7. Fold in the flour and baking powder, being careful not to overmix
  8. Spoon into the muffin tin and sprinkle with the remaining Cheddar, then bake for 20-25 mins
  9. Let the muffins cool in the tins completely before serving — with a dollop of guacamole, if you like

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