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Easy Green Chile and Cheese Corn Muffins

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.

Green Chile and Cheese Corn Muffins close up in basket

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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.

ingredients for Green Chile and Cheese Corn Muffins

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!

grating cheese for Green Chile and Cheese Corn Muffins

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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.

Green Chile and Cheese Corn Muffin in basket with black Mexican napkin

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5 from 1 vote
Green Chile and Cheese Corn Muffins in basket with handle
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.
Nutrition Facts
Green Chile and Cheese Corn Muffins
Amount Per Serving
Calories 180 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 24mg 8%
Sodium 229mg 10%
Potassium 217mg 6%
Total Carbohydrates 25g 8%
Dietary Fiber 2g 8%
Sugars 8g
Protein 5g 10%
Vitamin A 2.7%
Vitamin C 5.2%
Calcium 12.7%
Iron 5.5%
* Percent Daily Values are based on a 2000 calorie diet.

6 comments

  • 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

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