Hatch Chile Mini Cornbread Muffins

This post is sponsored by Sprouts Farmers Market. As always, all opinions and recipe are my own. 

Add spice to any gathering with Hatch Chile Mini Cornbread Muffins! Made with roasted mild Hatch chile peppers, these muffins are sweet, creamy and flavorful on the inside with a golden crunch on the outside. They’re the bite-sized version of a classic with a twist! Makes 36 mini muffins.

Cornbread lover? Make these Hatch Chile Mini Cornbread Muffins, then give Honey CornbreadCreamed Cornbread Casserole and Honey Jalapeño Cornbread Muffins a try!

Close up of a bitten-into Hatch Chile Mini Cornbread Muffin on a marble surface

I’d never heard of a Hatch chile, let alone tried one, until we moved to Texas in 2012.

Quite honestly, I avoided cooking with them for a few years after the move because I’m a wimp when it comes to peppers. (“Surprise!” said no one.)

Keep in mind that I married a Louisiana boy who is all about the spice. So y’all know I had to try cooking them eventually.

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    My first attempt was adding roasted Hatch chiles to a breakfast flatbread.

    What I didn’t know is that Hatch chiles come in a mild and a hotter variety… and I had unknowingly purchased the hot ones.

    As we ate the flatbread, sweat was rolling down my face, and my tongue was the saddest.

    Now, I’ve learned my lesson on the heat thing, and I’m here with a mild Hatch chile pepper recipe for you to enjoy all fall long.

    When my friends at Sprouts Farmers Market reached out and challenged me to make a bite-sized Hatch chile appetizer that would be perfect for a backyard barbecue, I knew exactly what I’d whip up.

    With thoughts of tailgating and gathering with my people as the days grow shorter and the weather (hopefully) gets cooler, I set to making some sweet-spicy cornbread.

    Dream with me, mmmkay, friends? It’s not that far off.

    More recipes that are perfect for a backyard barbecue: Pear BBQ Pulled Pork Sandwiches with Pear SlawInstant Pot Vegetarian Baked BeansNo Mayo Honey Mustard ColeslawNo Mayo Potato SaladHoney Cornbread

    Ingredients for the muffins are laid out on a marble surface

    What you’ll need to make Mini Cornbread Muffins with Hatch Chiles

    Disclaimer: The links below are affiliate links. If you click through and take action, I will receive a small commission. Please refer to my disclosure page for more information about the affiliate programs The Speckled Palate participates in.

    Roasted Hatch chiles line a baking dish, close up

    How to make Mini Cornbread Muffins

    If they’re already roasted, roast the Hatch chile peppers.

    You can purchase roasted Hatch chiles in the Produce section of your local Sprouts Farmers Market! (So great, right?)

    However, if they don’t have them on hand when you’re doing your shopping, I’ve written you a helpful guide of how to roast peppers here.

    Fair warning: Roasting the chiles takes a little bit of time because not only do you have to roast them, but then they have to steam a bit before you peel and chop them.

    Is it worth the effort? Absolutely.

    Will it add an hour or so onto the total time of these muffins? Yes, it will.

    The dry ingredients of the batter are shown in a bowl, before mixing

    Make the muffin batter.

    Once your chiles are roasted, peeled and chopped, it’s time to make the batter.

    Preheat the oven, and spray a mini muffin tin with nonstick baking spray.

    In a large bowl, measure out the cornmeal, flour, sugar, baking powder and salt. Use a whisk to stir them together until combined.

    In a smaller bowl or a liquid measuring cup, measure out the milk and melted butter. Stir together, and then add the egg, whisking until incorporated.

    Wet ingredients are poured into dry ingredients as muffins are made

    Gently pour the wet ingredients into the dry ingredients, and mix with a rubber spatula. Do this slowly, as you don’t want to overmix it. (Why? Your muffins won’t be as beautifully fluffy or light if you overmix.)

    Once the ingredients start to come together, add the chopped Hatch chiles, and use the spatula, fold them into the batter.

    The batter will be a little thick, but don’t worry about that! You should still be able to stir them in pretty easily.

    The batter, with the added Hatch chiles, is shown from above before scooping into a muffin tin

    Bake and serve the muffins.

    Once mixed, use a cookie scoop or a tablespoon measure to dollop the batter into the prepared muffin tin. Personally, I like using a 1-tablespoon cookie scoop for this because it’s the perfect size.

    You could also turn these mini cornbread muffins into regular-sized ones. Simply use a regular muffin tin and line it with your favorite liners. (Mine are made from parchment paper, and they seriously are a dream.) However, keep in mind that your muffins will bake for longer if they’re bigger.

    Once your muffins are scooped, transfer the muffin tin to the preheated oven and bake until the muffin tops are golden brown.

    Pro tip: Check to see if the muffins are completely baked through by inserting a toothpick into the center of one. If cooked through, you’ll have crumbs on the toothpick. If the muffins need more time, you’ll notice batter on the toothpick instead.

    Take ‘em out, and let them cool for a bit before serving!

    A cookie scoop is used to scoop the dough into the prepared mini muffin tin

    Erin’s Easy Entertaining Tips

    Cornbread is one of my recipes that I always trot out in the fall and winter months because it goes great with so many dishes. I especially love this recipe because they’re mini muffins, which means they’re extra poppable and delicious.

    Serve ‘em with a spicy chili at a tailgate.

    Place them on the buffet table of a Labor Day gathering to pair with barbecue or any meat and veggie combination. (Hi, can you see my Southernness showing?)

    Make ahead alert: Bake ‘em a day or two before so you don’t have to sweat cooking them up the day of… they’re great at room temperature!

    Several Hatch Chile Mini Cornbread Muffins are lined up on a cooling rack

    Frequently Asked Questions

    What are Hatch chile peppers?

    Hatch chiles are green peppers grown and harvested in the Hatch Valley of southern New Mexico.

    They come in both green and red varieties. They’re the same pepper, but the green Hatch chiles are harvested earlier than the red ones. The harvest time makes a difference in their flavor.

    The green Hatch chiles are smokier when roasted, and I’m told that the red ones sweeten up.

    They’re available from mid-July through the end of September. I’ve found that Dallasites start rolling out the red carpet for these chiles in August.

    Baked cornbread muffins are shown from above, after baking

    Why do you like purchasing your ingredients from Sprouts?

    As y’all should know by now, Sprouts is one of my long-time partners. I’ve been working with them since 2015, but I’d be singing praises if I didn’t work with them, too.

    I love the grocery and their mission—healthy living for less.

    Their store-branded ingredients are quality and insanely flavorful. They even have super fun seasonal ingredients they offer, like all kinds of products peppered with Hatch chiles. (Think salsa, beef jerky and more!) In the fall, they’ve got pumpkin-flavored everything, too!

    Not only do they offer a great selection of products, but their prices are hard to beat, too.

    Close up of muffin batter in the tins, before baking

    Are Hatch Chiles Spicy?

    Honestly, it depends on the variety you purchase. Hatch chile peppers can fall between 350 and 30,000 on the Scoville scale, which measures the pungency and heat of a chili pepper, as well as other spicy foods.

    I’ve eaten some Hatch chiles that made me sweat bullets while I’ve had others that are flavorful, but mild.

    If you’re unsure which type you’re purchasing, I’d ask someone in the produce section to confirm so you’re not surprised by the heat or the lack of it.

    Muffins, shown from above, in a bowl and on a cooling rack, surrounded by Hatch chiles

    What can I pair with these mini cornbread muffins?

    Pinterest graphic, featuring mini cornbread muffins on a wire cooling rack and text

    Quick tips for making Hatch Chile Mini Cornbread Muffins

    • Make them gluten free by using an all-purpose gluten free flour in place of the AP flour in the recipe below
    • Store the muffins in an airtight food storage container for up to 4 days. (My bets are they won’t last that long, though!)
    • For extra spice and flavor, add an extra ¼ cup of the Hatch chile peppers! They’d be really beautiful placed on top of the muffins before they go into the oven, too.

    More recipes to try with Hatch chile peppers:

    Now who’s ready to make some of these beauties?

    Scroll on down to learn how easy they are!

    Several Hatch Chile Mini Cornbread Muffins are lined up on a cooling rack
    Yield: 36 mini muffins

    Hatch Chile Mini Cornbread Muffins

    Prep Time: 15 minutes
    Cook Time: 13 minutes
    Total Time: 28 minutes

    Add some flair to any gathering by whipping up Hatch Chile Mini Cornbread Muffins! Made with roasted mild Hatch chile peppers, these homemade muffins add a pleasant heat to a classic cornbread recipe.


    • 1 cup yellow cornmeal
    • 1 cup unbleached all-purpose flour
    • ½ cup granulated sugar
    • 2 teaspoons baking powder
    • ½ teaspoon kosher salt
    • ¼ cup mild hatch chiles, roasted and chopped
    • 1 large egg
    • 4 tablespoons unsalted butter, melted
    • 1 cup milk (skim, 2% or whole OK)


      1. Preheat the oven to 400°F. Spray a mini muffin tin with nonstick baking spray, and set aside.
      2. In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Whisk until combined.
      3. In a smaller bowl, measure out the egg, melted butter and milk. Whisk until incorporated.
      4. Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until the batter begins to come together.
      5. Add the hatch chiles, and stir until just incorporated.
      6. Use a cookie scoop or a tablespoon measure to dollop the batter into the prepared muffin tin.
      7. Bake the muffins in the preheated oven for 13-16 minutes, or until the tops have browned slightly and an inserted toothpick comes out clean.
      8. Enjoy warm or at room temperature.


    Depending on how hot your oven runs, your muffins might bake a little longer or a little shorter than mine.

    Make them gluten free by using an all-purpose gluten free flour in place of the AP flour in the recipe below

    For more spice, add an extra ¼ cup of the roasted Hatch chile peppers OR purchase the hot variety! They’d be really beautiful placed on top of the muffins before they go into the oven, too.

    Store the muffins in an airtight food storage container for up to 4 days.

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    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information:


    36 mini muffins

    Serving Size:

    1 mini muffin

    Amount Per Serving: Calories: 53Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 64mgCarbohydrates: 9gFiber: 0gSugar: 3gProtein: 1g

    Nutrition facts are an estimate and not guaranteed to be accurate.

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