This Chipa Mini Muffins recipe combines the comforting flavors of classic chipa mestizo with a twist. They're made with a blend of cornmeal, cornstarch, tapioca starch, and cheese. The mini muffins have a slightly crumbly, drier texture and a coarser bite.
Whether enjoyed with mate cocido or coffee as a snack or served alongside your favorite meal, they're easy to make and sure to please. Best of all, they're gluten-free, so everyone can enjoy them!
Ingredients You'll Need
Tapioca Starch: Adds chewiness and keeps the chipa tender while maintaining their shape. Gluten-free.
Cornmeal: Provides a delicious corn flavor and texture.
Baking Powder: Helps the chipa rise and become fluffy.
Anise: Adds a subtle, sweet, licorice-like flavor that enhances the taste.
Softened Butter: Contributes richness and moisture.
Eggs: Bind the ingredients and provide structure.
Semi-cheese: Adds a savory, creamy element.I use Mexican 4-blend shredded cheese.
See the recipe card for quantities.
How to Make Chipa Mini Muffins
Note: Full instructions are provided in the recipe card below.
Preheat oven to 428°F (220°C) and grease a 24-cup mini muffin tin.
Mix tapioca starch, cornstarch, baking powder, salt, anise, and cornmeal in a large bowl.
Add butter and eggs, mixing until smooth.
Add the cheese until fully combined; the batter will be sticky.
Spoon batter into the muffin cups using a No. 60 ice cream scoop.
Bake for 15-18 minutes until golden.
Cool for 5 minutes, then transfer to a rack. Serve warm.
Watch Recipe Video
Storage, Make Ahead, & Freezing
Storage: Store Chipa Muffins in an airtight container at room temperature for up to 2 days. To reheat, microwave for just a few seconds-be careful not to overheat, as they can turn tough.
Make Ahead: You can prepare the dough in advance and refrigerate it for up to 24 hours before baking. When ready, scoop the chilled dough into a muffin pan or shape it on a baking sheet as directed in the recipe.
Freezing: I don't recommend freezing Chipa, as they're best enjoyed fresh.
Camila's Tips & Variations
Mix-Ins: Mix in finely chopped jalapeños, bell peppers, or corn for added texture and flavor.
Customize the Cheese: Feel free to get creative with the cheese! You can use a Mexican blend, cheddar, queso panela, or any semi-soft or semi-hard cheese.
Frequently Asked Questions
Why didn't my Chipa Mini Muffins rise?
Check if your baking powder is fresh. If it's expired, it won't provide the necessary leavening. Also, make sure your oven is preheated to the correct temperature.
Can I bake these Chipa Mini Muffins a different way?
Yes! Instead of scooping right away, let the corn mixture rest for 15 to 20 minutes to make it more manageable. Then scoop the dough, roll it out, place it on a baking sheet, and bake as directed.
This Chipa Mini Muffins recipe combines the comforting flavors of classic chipa mestizo with a twist. They're made with a blend of cornmeal, cornstarch, tapioca starch, and cheese. The muffins have a slightly crumbly, drier texture and a coarser bite.
Preheat the oven to 428°F (220°C) and grease a 24-cup mini muffin tin.
In a large bowl, add the tapioca starch, cornstarch, baking powder, kosher salt, anise, and cornmeal, and mix until well combined. Make a well in the center.
Add the softened butter and eggs to the center, mixing until smooth and creamy.
Mix in the cheese until fully combined; the batter will be sticky.
Using a No. 60 ice cream scoop (tablespoon-sized), spoon the batter into the muffin cups.
Bake for 15 to 18 minutes or until golden brown.
Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack. Serve warm.
Watch how to make it
Notes
Storage & ReheatingStore cornbread chipa in an airtight container at room temperature for up to 2 days. Reheat in the microwave for a few seconds, but be careful not to overheat, as they can become tough.Make Ahead & FreezingI don’t recommend freezing cornbread chipa, as they taste best when fresh. You can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. After refrigerating, simply scoop and place it in a muffin pan or roll it out onto a baking sheet, as directed in the recipe.
Nutrition
Nutrition Facts
Chipa Mini Muffins
Amount per Serving
Calories
219
% Daily Value*
Fat
13
g
20
%
Saturated Fat
8
g
50
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
60
mg
20
%
Sodium
345
mg
15
%
Potassium
60
mg
2
%
Carbohydrates
21
g
7
%
Fiber
1
g
4
%
Sugar
0.2
g
0
%
Protein
5
g
10
%
Vitamin A
405
IU
8
%
Vitamin C
0.1
mg
0
%
Calcium
122
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
