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Corn Muffins with Green Chiles and Cheese

Hot out of the oven or made earlier in the day, these corn muffins with green chiles and cheese are perfect with black bean chili or your favorite hearty soup.

Corn Muffins with Green Chiles and Cheese

Honey-sweetened, bet you can’t eat just one. I make these corn muffins so often I keep dry buttermilk powder in the pantry, so I always have buttermilk on hand.  You can use 1 cup fresh buttermilk (instead of the powder and water). Or, two tablespoons of lemon juice mixed into 1 cup of milk substitutes for buttermilk as well.

ingredients for Corn Muffins with Green Chiles and Cheese

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

Make 30-Minute Confetti Chili while your muffins are in the oven for an easy tummy-satisfying meal in 45 minutes.

grating cheese for Corn Muffins with Green Chiles and Cheese

This recipe appears as Green Chili and Cheese Cornbread in Chocolate Snowball. You can bake the batter in an 8 x 8-inch baking pan. Same oven temperature, but figure on 30-35 minutes to bake.

Wishing you a fabulous week–get in the kitchen and cook something delicious!

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5 from 1 vote
Corn Muffins with Green Chiles and Cheese
Green Chili 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.

Course: Side Dish, Snack
Cuisine: Vegetarian
Servings: 10 muffins
Author: Letty Flatt
  • 1 cup white whole wheat flour or all-purpose flour
  • 2/3 cup yellow cornmeal
  • 3 tablespoons buttermilk powder
  • 2 ½ teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 egg , lightly beaten
  • 2 tablespoons olive oil
  • ¼ cup honey
  • 1 cup water
  • 4 ounces (1 small can) diced roasted green chilies, drained
  • ½ cup (about 2 ounces) grated cheddar cheese
  • 1/3 cup diced red onion
  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, buttermilk powder, 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 water. (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.
  6. Makes 10 muffins.
Recipe Notes

This is a sea-level ratio—if you live at altitude, cut the baking powder to 1 ½ teaspoons.


  • Great context and backstory Letty. You know, growing up in CO, we were always taught how to accommodate a recipe for altitude but I’ve sort of forgotten that and don’t hear anyone mention it – until now. Reply · 11 January, 2014

    • letty

      Thanks Tammy. Reducing the leavening does help at these mountain heights. Reply · 11 January, 2014

  • Sarah

    Glad the blowing snow stopped today for the moguls. Heard the aerials were thrilling. Love your take on the News from Park City.

    The muffins look so good. I’ve never seen them with red onion added. I think it must add to the fullness of the flavor. Trying them soon! Reply · 11 January, 2014

  • Syd Reed

    I love the reason for cooking these!
    Syd. Reply · 12 January, 2014

  • These corn muffins are right up my alley. I love the addition of green chiles, red onion, and cheese. I’ll have to buy some buttermilk powder. Don’t know why I never thought of it before because I always keep powdered milk in the pantry since I don’t drink milk by the glass full anymore. Pinning this because it’s a keeper. Reply · 12 January, 2014

  • Sounds like I should be in Park City right now. I pinned these muffins to try later. Reply · 14 January, 2014

  • […] Corn Muffins with Green Chiles and Cheese. […] Reply · 9 October, 2017

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