Chilies Corn Muffins
Add a bold burst of flavor to your breakfast or dinner table with these irresistible Chilies Corn Muffins. This quick and easy recipe combines the hearty texture of cornmeal with the zesty kick of fresh or canned green chilies and the rich creaminess of shredded cheddar cheese. A touch of buttermilk ensures these muffins are moist and tender, while an optional sprinkle of fresh cilantro adds a pop of herbaceous brightness. Perfectly golden in just 20 minutes, these savory muffins are ideal as a standalone snack, a side for soups and stews, or a flavorful accompaniment to barbecue favorites. Whether served warm with a pat of butter or paired with your favorite comfort foods, these Chilies Corn Muffins are sure to delight!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup buttermilk
- 0.25 cup unsalted butter (melted and slightly cooled)
- 1 unit large egg
- 2 tablespoons fresh or canned green chilies (diced, seeds removed if preferred)
- 0.5 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro (optional, chopped)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-count muffin tin with paper liners or grease the cups well.
In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir well to evenly distribute the dry ingredients.
In a separate medium-sized bowl, whisk together the buttermilk, melted butter, and egg until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and mix just until combined. The batter should be slightly lumpy, which is fine.
Gently fold in the diced green chilies, shredded cheddar cheese, and optional chopped cilantro, being careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool slightly.
Serve warm with butter or as a side dish to your favorite main course. Enjoy!
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 3954 mg | 172% | |
| Total Carbohydrate | 258.4 g | 94% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 39.9 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 748 mg | 58% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 815 mg | 17% | |
*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.
