Chipotle Cheesy Olive Muffin

Easy to make buttery mini muffins


  • 1 3/4 cups all purpose flour
  • 1 teaspoon salt
  • 1 Tablespoon baking powder
  • 1 cube chipotle *
  • 3 eggs, whisked
  • 1/3 cup olive oil
  • 1/3 cup milk
  • 1 1/2 cups Monterey Jack cheese, shredded
  • 10 green olives, chopped


Preheat oven to 350°.  Spray a mini muffin pan with cooking spray, or butter it up!!

In a stand mixer, combine flour, salt and baking powder and chipotle until incorporated.
*If your grocery doesn’t have the chipotle cubes find the link here, you will love them!

In a separate bowl mix the eggs, olive oil and milk; pour over the flour mixture.

Mix on low for about 2-3 minutes, until combined.

Add cheese and mix for another minute – the dough should be fairly thick.

Pour into muffin pan and sprinkle chopped olives on top. Bake 10-15 minutes, or until done! Check after about 10 minutes to be on the safe side.

These can be wrapped in foil or plastic wrap to preserve for a few days.

Best in the first two days – melt a little butter on top and a drizzle of hot sauce.


~Dixie Chik~

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