Blue Cornmeal Muffins with Chile Butter
Elevate your breakfast or snack game with these Blue Cornmeal Muffins with Chile Butter—a vibrant twist on classic cornbread muffins. Made with earthy blue cornmeal and lightly sweetened with honey, these tender muffins boast a distinct flavor and stunning color. The true star, however, is the zesty chile butter: a blend of creamy unsalted butter, smoky ancho chile powder, tangy lime zest, and a hint of salt, delivering a perfect balance of heat and brightness. Ready in just over 30 minutes, they’re ideal for everything from brunch spreads to cozy dinners. Serve warm with the spicy, citrus-infused butter for an irresistible combination of sweet, savory, and spicy flavors. Perfect for those seeking unique muffin recipes with a Southwestern flair!
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Recipe Information
Ingredients
- 1 cup blue cornmeal
- 1 cup all-purpose flour
- 0.25 cup granulated sugar
- 1 tablespoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk
- 4 tablespoons unsalted butter, melted
- 1 unit large egg
- 2 tablespoons honey
- 0.5 cup unsalted butter (for chile butter)
- 1 teaspoon ancho chile powder
- 0.5 teaspoon lime zest
- 0.25 teaspoon salt (for chile butter)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
In a large bowl, whisk together the blue cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a medium bowl, combine the buttermilk, melted butter, egg, and honey. Whisk until well combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently stir the mixture until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 16–18 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
While the muffins bake, make the chile butter. In a small bowl, combine the softened butter, ancho chile powder, lime zest, and salt. Mix until smooth and well blended.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature with a generous smear of chile butter.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 319 mg | 14% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 8.2 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 31 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 66 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
