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Crispy Roasted Hatch Green Chile and Cheddar Cornbread Muffins

crispy roasted hatch green chile and cheddar cornbread muffins - featured image
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These muffins feature a crispy roasted edge with smoky Hatch green chile and sharp cheddar cheese, delivering a perfect balance of spicy and cheesy flavors in a tender cornbread crumb.

Ingredients

Scale
  • 1 cup (125g) yellow cornmeal, medium grind
  • 1 cup (125g) all-purpose flour (can swap for gluten-free blend if needed)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice as substitute)
  • 1/4 cup (60ml) melted unsalted butter, plus extra for brushing
  • 3–4 large Hatch green chiles, roasted, peeled, and diced
  • 1 cup (110g) sharp white cheddar cheese, shredded

Instructions

  1. Roast the Hatch Green Chiles (15-20 minutes): Place whole chiles on a hot skillet or under the broiler, turning regularly until the skins blister and blacken in spots. Transfer to a bowl, cover with plastic wrap or a towel, and let steam for 10 minutes. Peel off skins, remove seeds if desired, then dice finely.
  2. Preheat oven and prepare muffin tin (5 minutes): Set oven to 400°F (200°C). Grease the muffin tin lightly with butter or oil to encourage crisp edges.
  3. Mix dry ingredients (5 minutes): In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until evenly combined.
  4. Combine wet ingredients (3 minutes): In a separate bowl, whisk eggs, buttermilk, and melted butter until smooth.
  5. Fold wet into dry (2-3 minutes): Pour wet ingredients into dry and stir gently with a spatula until just combined — a few lumps are fine. Avoid overmixing.
  6. Add chiles and cheese (1-2 minutes): Fold in the diced roasted Hatch chiles and shredded cheddar gently, distributing evenly.
  7. Fill muffin cups and brush tops (3 minutes): Scoop batter into muffin cups, filling about 3/4 full. Brush tops with a little melted butter to help create a crispy crust.
  8. Bake (18-22 minutes): Bake until tops are golden and a toothpick inserted in the center comes out clean. Edges should be crisp.
  9. Cool and enjoy (10 minutes): Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack to finish cooling. Best served warm.

Notes

Do not overmix the batter to keep muffins tender. Roasting your own Hatch chiles adds authentic smoky flavor. Brushing tops with melted butter before baking creates a crispy golden crust. Steaming roasted chiles before peeling makes skin removal easier and prevents bitterness. Muffins can be stored at room temperature for 2 days, refrigerated for 5 days, or frozen for 2 months. Reheat in toaster oven to restore crispiness.

Nutrition

Keywords: cornbread muffins, Hatch green chile, cheddar, roasted chile, crispy cornbread, spicy muffins, savory muffins, gluten-free option, dairy-free option

Find it online: https://breezybake.com/crispy-roasted-hatch-green-chile-and-cheddar-cornbread-muffins-recipe-easily-made-at-home/