Are you ready to transform your ordinary morning routine into a flavor explosion? These Green Chile Cornbread Muffins are about to become your new obsession! Imagine biting into a warm, golden muffin that perfectly balances the sweet comfort of cornbread with a zesty kick of green chiles. Whether you're a spice lover or just looking to add some excitement to your breakfast or side dish repertoire, these muffins are guaranteed to wake up your taste buds and leave you craving more.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup diced green chiles
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 400°F (204°C). Prepare a 12-cup muffin tin by greasing each cup with butter or cooking spray, or line with paper muffin liners.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Whisk the dry ingredients together until well blended and no lumps remain.
- In a separate medium bowl, whisk together the milk, vegetable oil, and eggs until fully incorporated and smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula, being careful not to overmix. Mix just until the ingredients are combined.
- Fold in the diced green chiles and shredded cheese (if using), distributing them evenly throughout the batter.
- Using a large spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
- Serve warm as a side dish or breakfast item. These muffins can be stored in an airtight container at room temperature for up to 2 days.
Tips
- Don't overmix the batter! Mix just until the ingredients are combined to keep the muffins tender and light.
- For extra flavor, consider roasting your own green chiles or using fire-roasted canned chiles for a deeper, smokier taste.
- If you want to add more complexity, try mixing in some shredded pepper jack cheese instead of standard cheddar.
- Make sure your baking powder is fresh to ensure the muffins rise properly and have a light, fluffy texture.
- For a moister muffin, you can substitute some of the milk with sour cream or Greek yogurt.
- Let the muffins cool in the tin for exactly 5 minutes before removing to prevent them from becoming soggy.
- These muffins freeze beautifully! Store in an airtight container for up to a month and reheat in the oven for a quick, delicious treat.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 8g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 45mg
