Little Tamale Pies AKA Tamale Muffins

I was first introduced to tamale muffins through my friend Caleb, whom I met when we used to have our Totally Vegan Potlucks (TVP) in New Orleans. I’ve updated the recipe a bit, removing some of the oil and seasoning the masa lightly. The addition of baking powder makes the masa really fluffy (I use the masa from Bob’s Red Mill), but crispy on the bottom and edges. 

Tamale Muffins with black beans and homemade cheese. Left undressed, to give a better view of what they look like!

These are basically little tamale pies and can be filled with whatever you like! My favorite is to put a handful of homemade cheese shreds on the bottom (so it’ll get really melty) and then top up with creamy-dreamy style pinto or black beans. Salsa and avocado is also a must!

You could even mix cilantro or corn into the masa before filling.These are piping hot and soft when they come out of the oven, but if you let them sit a few minutes, they’re easy to pop out of the tins and will still be very hot inside. These are great for using up leftover beans, potlucks, or commuting to work or school.

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Tamale Muffins

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These little tamale pies are delicious and perfect for using up leftover beans or potlucks!

• Course Beans, Main Dish

Servings

8 Tamale Muffins

Cook Time

20 Minutes

Prep Time

10 Minutes

Ingredients

• 2 cups / 240 grams organic masa harina
• 1 teaspoon baking powder
• 1 teaspoon granulated garlic
• 3/4 teaspoon salt
• 1/4 cup coconut oil, softened
• 2 tablespoons extra virgin olive oil
• 1 1/2 cups hot water
• 1/2 cup vegan cheese shreds
• 1 1/2 cups creamy pinto or black beans
• salsa, guacamole, vegan sour cream or any other tamale fixin' of your choice

Ingredients 2 cups / 240 grams organic masa harina 1 teaspoon baking powder 1 teaspoon granulated garlic 3/4 teaspoon salt 1/4 cup coconut oil, softened 2 tablespoons extra virgin olive oil 1 1/2 cups hot water 1/2 cup vegan cheese shreds 1 1/2 cups creamy pinto or black beans salsa, guacamole, vegan sour cream or any other tamale fixin' of your choice

Course Beans, Main Dish Servings 8 Tamale Muffins Cook Time 20 Minutes Prep Time 10 Minutes

Instructions

1. Preheat oven to 375F and spray a muffin tin lightly with spray oil.
2. In medium bowl, combine the masa harina, baking powder, garlic, and salt. Add the oils and combine very well with a fork, until the masa has a sandy texture; break up any large chunks of coconut oil.
3. Add the hot water and stir together well.
4. To form muffins, lightly pack a 1/3 cup measuring cup with dough and place into the prepared muffin tin. Form a well in the middle of the dough ball (take care to only push down about ¾ of the way) and press the sides of the ball against the muffin tin to form a little cup. Fill the hole with about a tablespoon of grated cheese and top with 2-3 tablespoons of the beans. Repeat, until all the masa has been used.
5. Bake for 20 minutes! Let the muffins sit for about 5 minutes, and they'll pop right out of the tin without too much work. Eat as is, or enjoy with toppings such as salsa, avocado, quacamole, or vegan sour cream.

Recipe Notes

The tamale muffins in the photo above are filled with pinto beans and cheddar style shreds. Photo by our cool friend, Amy Gedgaudas! Thanks, Amy!

If you’re looking for homemade cheese recipes, we have several that would be great in this recipe!

Quick Vegan Pepperjack

The Best Oil-Free Vegan Cheese

Quick Vegan Taco Cheese

We hope you love this recipe! If you make any of our stuff, please share and tag us so we can see! #julieandkittee.

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xo Julie & Kittee