Green Chilies Corn Muffins
Elevate your muffin game with these zesty Green Chilies Corn Muffins, a savory twist on a classic favorite! Infused with the bold flavor of diced green chilies, these golden corn muffins are perfectly complemented by pockets of melty cheddar cheese and a hint of fresh cilantro for added brightness. Made with buttermilk for extra moisture and a tender crumb, they bake up in under 20 minutes, making them an ideal side dish for soups, stews, or chili. Whether you're looking for a flavorful addition to your dinner table or an irresistible snack, these muffins strike the perfect balance of savory, cheesy, and slightly spicy. Easy to make and impossible to resist, they'll quickly become a household favorite!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Baking soda
- 1 cup Buttermilk
- 2 Large eggs
- 0.25 cup Unsalted butter, melted and slightly cooled
- 0.5 cup Canned diced green chilies, drained
- 0.5 cup Shredded cheddar cheese
- 2 tablespoons Chopped fresh cilantro (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease thoroughly with nonstick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, salt, and baking soda until evenly combined.
In a separate medium bowl, whisk the buttermilk and eggs until smooth. Slowly whisk in the melted butter until fully incorporated.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the diced green chilies, shredded cheddar cheese, and chopped cilantro (if using) until evenly distributed throughout the batter.
Using a spoon or an ice cream scoop, divide the batter evenly into the prepared muffin tin. Fill each cup about 3/4 full.
Bake in the preheated oven for 16-18 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 them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins pair beautifully with soups, stews, or a light smear of butter.
Nutrition Facts
Calories |
174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 337 mg | 15% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 3.6 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 66 mg | 5% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 76 mg | 2% | |
*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.
