Double Corn and Green Chile Muffins
Take your muffin game to a whole new level with these zesty, savory Double Corn and Green Chile Muffins! Bursting with the sweetness of golden corn kernels and the smoky heat of roasted green chiles, these fluffy beauties are further enhanced by a generous addition of sharp cheddar cheese for a rich, cheesy bite in every mouthful. The combination of cornmeal and flour delivers the perfect balance of texture—light yet hearty—while buttermilk keeps the muffins delightfully moist. Ready in just 35 minutes, these Southwestern-inspired muffins pair effortlessly with soups, stews, or chilis, or make for a crave-worthy snack on their own. Perfect for brunch spreads or afternoon cravings, they're a deliciously unique twist on classic cornbread, packed with flavor and easy to whip up.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup shredded cheddar cheese
- 1 cup canned or fresh corn kernels
- 0.5 cup roasted green chiles, diced
- 2 whole large eggs
- 0.25 cup unsalted butter, melted and slightly cooled
- 1 cup buttermilk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup with butter or non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and sugar until evenly combined.
Stir in the shredded cheddar cheese, corn kernels, and diced green chiles, ensuring they’re evenly distributed throughout the dry ingredients.
In a separate medium mixing bowl, whisk together the eggs, melted butter, and buttermilk until smooth.
Pour the wet ingredients into the bowl of dry ingredients. Using a wooden spoon or rubber spatula, gently stir until just combined. Avoid overmixing, as this can make the muffins dense.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins pair beautifully with soups, chili, or as a standalone snack!
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.3 g | 144% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 4680 mg | 204% | |
| Total Carbohydrate | 306.3 g | 111% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 55.4 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1191 mg | 92% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1598 mg | 34% | |
*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.
