Green Chile Corn Muffins with Chile and Lime Butter
Spice up your baking routine with these Green Chile Corn Muffins with Chile and Lime Butter—a bold, flavorful twist on a classic favorite. These moist and tender muffins are made with a perfectly balanced blend of cornmeal and flour, infused with roasted green chiles and melty cheddar cheese for a savory kick. The star of the show is the zesty chile and lime butter, a luscious spread bursting with citrusy lime zest, a hint of heat from chile powder, and velvety richness. Perfect for breakfast, a chili companion, or an indulgent snack, these muffins are easy to make and pack a vibrant punch of Southwestern flavors. Ready in just 35 minutes, they’ll become your go-to for any occasion.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 1 tablespoon Baking powder
- 0.5 teaspoon Kosher salt
- 2 tablespoons Granulated sugar
- 1 cup Buttermilk
- 4 tablespoons Unsalted butter, melted and slightly cooled
- 1 Large egg
- 0.5 cup Roasted green chiles, diced
- 0.5 cup Shredded cheddar cheese
- 4 tablespoons Unsalted butter (for the chile and lime butter)
- 0.5 teaspoon Chile powder (for the chile and lime butter)
- 1 teaspoon Lime zest (for the chile and lime butter)
- 2 teaspoons Lime juice (for the chile and lime butter)
- 0.25 teaspoon Salt (for the chile and lime butter)
Instructions
Preheat your oven to 375°F (190°C) and grease or line a standard 12-cup muffin tin.
In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, kosher salt, and sugar.
In a separate bowl, whisk together the buttermilk, melted unsalted butter, and egg until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Fold in the diced roasted green chiles and shredded cheddar cheese gently until evenly distributed.
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 muffins are golden and a toothpick inserted into the center comes out clean.
While the muffins are baking, prepare the chile and lime butter. In a small bowl, mix the softened unsalted butter with the chile powder, lime zest, lime juice, and salt until smooth.
Once the muffins are done baking, let them cool in the pan for 5 minutes before transferring them to a wire rack to cool slightly.
Serve the warm muffins with the chile and lime butter on the side or spread on top. Enjoy!
Nutrition Facts
Calories |
2596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.5 g | 171% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 3265 mg | 142% | |
| Total Carbohydrate | 306.3 g | 111% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 43.7 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 775 mg | 60% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1105 mg | 24% | |
*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.
