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Flavorful Hatch Green Chile Cornbread Muffins Recipe Easy and Spicy

hatch green chile cornbread muffins - featured image
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These cornbread muffins balance the smoky warmth of roasted hatch green chiles with a gentle sweetness from honey, creating a moist, flavorful treat perfect for any occasion.

Ingredients

Scale
  • 1 cup yellow cornmeal (120g)
  • 3/4 cup all-purpose flour (95g)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 cup granulated sugar (50g)
  • 2 tbsp honey
  • 1/4 cup unsalted butter (57g), melted
  • 1 cup buttermilk (240ml), room temperature
  • 1 large egg, room temperature
  • 1 cup hatch green chiles, roasted and chopped
  • 1 small jalapeño, seeded and finely chopped (optional)
  • 1/2 cup sharp cheddar cheese, shredded (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Place whole hatch chiles on a baking sheet or cast iron skillet and roast for about 15 minutes, turning occasionally, until skins are blistered and blackened in spots.
  2. Remove chiles from oven, place in a bowl, cover tightly with plastic wrap or a clean towel, and let steam for 10 minutes to loosen skins.
  3. Once cooled, rub off skins gently and remove seeds if milder heat is desired. Chop roasted chiles finely and set aside.
  4. Lower oven temperature to 400°F (200°C). Grease muffin tin or line with paper liners.
  5. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar until evenly combined.
  6. In a separate bowl, whisk buttermilk, egg, honey, and melted butter until smooth.
  7. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; do not overmix.
  8. Fold in chopped hatch chiles, optional jalapeño, and shredded cheddar cheese if using.
  9. Divide batter evenly among 12 muffin cups, filling each about 3/4 full.
  10. Bake for 18-22 minutes until tops are golden and a toothpick inserted comes out clean. Muffins should spring back lightly when touched.
  11. Let muffins cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

If batter is too thick, add 1-2 tablespoons more buttermilk. Avoid overmixing to keep muffins tender. Roasting chiles properly with steaming step is key to mellow heat and smoky flavor. Butter adds richness; oil can be used for dairy-free version. Check doneness starting at 18 minutes with toothpick test.

Nutrition

Keywords: hatch green chile, cornbread muffins, spicy muffins, sweet and spicy, easy cornbread, southwestern recipe, baking, quick muffins

Find it online: https://evabake.com/flavorful-hatch-green-chile-cornbread-muffins-recipe-easy-and-spicy/