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Crispy Spring Tacos Muffins

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These crispy spring tacos muffins combine a crunchy muffin base with fresh, vibrant veggies for a quick, tasty, and satisfying snack perfect for spring and summer.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cumin
  • 2 large eggs, room temperature
  • ¾ cup (180ml) milk (whole or 2%)
  • ¼ cup (60ml) olive oil, plus extra for greasing
  • 1 small red bell pepper, finely diced
  • 3 green onions, thinly sliced
  • ½ cup fresh corn kernels (about 1 small ear, or frozen thawed)
  • ½ cup cherry tomatoes, quartered
  • ¼ cup fresh cilantro, chopped (optional)
  • ½ cup (115g) shredded cheddar or Monterey Jack cheese
  • ½ cup crushed tortilla chips

Instructions

  1. Preheat your oven to 375°F (190°C). Grease the muffin tin lightly with olive oil or use paper liners.
  2. In a large bowl, whisk together the flour, baking powder, salt, and ground cumin.
  3. In a separate bowl, beat the eggs, then add milk and olive oil. Whisk until fully combined and slightly frothy.
  4. Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined, leaving some lumps.
  5. Finely dice the red bell pepper, slice the green onions, quarter the cherry tomatoes, measure the corn kernels, and chop the cilantro if using.
  6. Fold the prepared veggies gently into the batter, ensuring even distribution without smashing them.
  7. Spoon the batter into the greased muffin cups, filling each about two-thirds full.
  8. Sprinkle shredded cheese evenly over the muffins, then press crushed tortilla chips lightly on top.
  9. Bake for 18-22 minutes until muffin tops are golden, cheese is bubbly, and a toothpick inserted comes out clean with a few moist crumbs.
  10. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to firm up and keep the crispy edges.

Notes

Do not overmix the batter to keep muffins tender. Pat diced veggies dry to avoid sogginess. For extra crispiness, broil for 1-2 minutes at the end of baking, watching closely to prevent burning. Use gluten-free flour and dairy-free milk/cheese alternatives for dietary adaptations.

Nutrition

Keywords: spring tacos, crispy muffins, veggie snack, easy snack, quick recipe, homemade muffins, vegetarian snack

Find it online: https://avabake.com/crispy-spring-tacos-muffins-recipe-easy-homemade-veggie-snack/