Hot out of the oven or made earlier in the day, these moist and tender honey-sweetened green chile and cheese corn muffins are perfect with your favorite hearty soup or chili.

CLICK HERE to PIN Green Chile and Cheese Corn Muffins!

Green chiles, also called Anaheim chiles, give moisture and mild pungent flavor to these green chile and cheese corn muffins. For a little more spice, replace the cheddar cheese with jalapeño-spiked cheddar or pepper Jack cheese.

While the muffins bake, make black bean chili in your pressure cooker, or put together this 30-Minute Confetti Chili. Ta-da–an easy tummy-satisfying meal in 45 minutes!

The buttermilk powder and cookbook links are affiliates. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

Green Chile and Cheese Corn Muffins recipe notes:

• I keep dry buttermilk powder in the pantry, so I always have buttermilk on hand.  To use the powder instead of fresh buttermilk,  add 3 tablespoons dry buttermilk powder to the dry ingredients and 1 cup water to the liquids.
• For green chile and cheese cornbread, bake the batter in an 8 x 8-inch baking pan. Same oven temperature, but figure on 30-35 minutes to bake.
• *** This recipe is adapted from the Green Chili and Cheese Cornbread in Chocolate Snowball cookbook.

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5 from 1 vote

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Green Chile and Cheese Corn Muffins

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Moist and with onions, green chiles, and cheese, these muffins can be made a day ahead. They also freeze well. Makes 10 muffins.

Course: Side Dish, Snack

Cuisine: Vegetarian

Keyword: green chiles, cornmeal, muffins

Servings: 10 muffins

Calories: 180 kcal

Author: Letty Flatt

Ingredients

• 1 cup white whole wheat flour or all-purpose flour
• 2/3 cup yellow cornmeal
• 2 ½ teaspoons baking powder
• ½ teaspoon fine sea salt
• 1 egg , lightly beaten
• 2 tablespoons olive oil
• ¼ cup honey
• 1 cup buttermilk
• 4 ounces (1 small can) diced roasted green chiles, drained
• ½ cup (about 2 ounces) grated cheddar cheese
• 1/3 cup diced red onion

Instructions

1. Preheat the oven to 375° F. Line 10 muffin cups with paper cupcake liners or spray generously with cooking spray. To make sure muffins release with ease, coat the top of the pan as well as the inside of the cups when you grease the tins.

2. Whisk the flour, cornmeal, baking powder and salt in a large mixing bowl until you are sure all is evenly disbursed.

3. In a separate bowl, whisk the egg, oil, honey and buttermilk. (Measure the oil first and then the honey in the same cup; the oil coating will allow the honey to release without sticking.)

4. Stir the wet ingredients into the flour mixture, just enough to combine; avoid overmixing.
5. Fold in the green chilies, cheese and onions. Divide into prepared muffin cups. Bake about 20 minutes, until the tops of the muffins spring back when touched with a finger. Cool about 10 minutes, then remove from the pan.

Recipe Notes

• I keep dry buttermilk powder in the pantry, so I always have buttermilk on hand.  To use the powder instead of fresh buttermilk,  add 3 tablespoons dry buttermilk powder to the dry ingredients and 1 cup water to the liquids.
• If you live at altitudes 4500 feet or more above sea level, cut the baking powder to 1 ½ teaspoons.