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Welcome to the delightful world of baking, where flavors and textures converge to create mouthwatering treats. Among the myriad of recipes that can fill your kitchen with warmth and delicious aromas, Hatch Chili Corn Mac Muffins stand out as a unique and enticing option. These muffins are a harmonious blend of sweet corn and the distinctive heat of Hatch green chilies, resulting in a snack that is both satisfying and exciting. Whether you’re savoring them at breakfast, enjoying them as a midday snack, or serving them alongside a comforting bowl of soup, these muffins promise to elevate any meal.

Hatch Chili Corn Mac Muffins

Discover the deliciousness of Hatch Chili Corn Mac Muffins, where the sweet flavor of corn meets the mild heat of Hatch green chilies. Perfect for breakfast, snacks, or as a cozy side with soup, these muffins blend hearty textures with vibrant flavors. Made with fresh ingredients like buttermilk and cheese, they’re easy to bake and customizable according to your taste. Elevate your baking game and fill your kitchen with irresistible aromas today!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk (or milk + 1 tablespoon lemon juice)

1 large egg

¼ cup vegetable oil

1 cup corn kernels (fresh, frozen, or canned)

1 cup shredded cheese (cheddar or Monterey Jack work well)

1-2 Hatch green chilies, roasted, peeled, and finely chopped (adjust based on spiciness preference)

2 tablespoons chopped fresh cilantro (optional)

1 tablespoon honey (optional)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C). Grease or line a muffin tin with paper liners.

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

      Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, and vegetable oil until smooth. If you’re using honey for added sweetness, mix it in at this stage.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

          Fold in Veggies: Gently fold in the corn kernels, chopped Hatch chilies, cheese, and cilantro if using. Mix until evenly distributed.

            Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.

              Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

                Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                  Serve: Enjoy warm, or store in an airtight container for up to 3 days. These muffins are great as a snack or alongside soups and stews!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins