Go Back
When it comes to comfort food, few dishes can compete with the warm, inviting aroma of freshly baked muffins. The Hatch Chili Corn Mac Muffins are a delightful fusion of sweet corn, spicy Hatch green chilies, and rich cheddar cheese, creating a savory treat that is perfect for breakfast, a snack, or as a side dish for your favorite meals. This recipe draws inspiration from the vibrant culinary traditions of the Southwestern United States, where Hatch green chilies are celebrated for their unique flavor and versatility.

Hatch Chili Corn Mac Muffins

Discover the deliciousness of Hatch Chili Corn Mac Muffins, a comforting blend of sweet corn, spicy Hatch green chilies, and rich cheddar cheese. Perfect for breakfast or as a savory snack, these muffins bring a taste of the Southwest to your table. This recipe focuses on using fresh ingredients to create a delightful texture that's crispy on the outside and tender inside. Follow simple steps to bake your own batch and enjoy the warm, inviting aroma filling your kitchen.
Print Recipe Pin Recipe

Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

2 large eggs

1/4 cup unsalted butter, melted

1 cup corn kernels (fresh or frozen)

1 cup diced Hatch green chilies (seeded and roasted)

1/2 cup shredded cheddar cheese

1/4 cup chopped fresh cilantro (optional)

1 tablespoon honey (optional, for a touch of sweetness)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until well combined.

      Combine Wet Ingredients: In a separate bowl, beat the buttermilk and eggs together. Add the melted butter and honey (if using), whisking until smooth.

        Incorporate Corn and Chilies: Fold in the corn kernels, diced Hatch chilies, and shredded cheddar cheese into the wet mixture.

          Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing; a few lumps are okay.

            Fill Muffin Tins: Use an ice cream scoop or a spoon to fill each muffin cup about 3/4 full with the batter. Sprinkle a little extra cheese and chopped cilantro on top for garnish, if desired.

              Bake: Place the muffin tin in the oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature, perfect for breakfast, snacks, or as a side dish!

                  Prep Time, Total Time, Servings:

                    15 minutes | 35 minutes | 12 muffins