Hatch Chile Mini Cornbread Muffins

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!

Prep Time 15

Cook Time 13

Total Time 28

Servings mini muffins

Calories 53kcal

Ingredients

1 cup yellow cornmeal (150g)
1 cup all-purpose flour (120g)
½ cup granulated sugar (100g)
2 teaspoons baking powder (8g)
1 teaspoon kosher salt (4g)
¼ cup mild hatch chiles roasted and chopped (~44g)
1 large egg (~50g)
4 tablespoons unsalted butter melted
1 cup milk skim, 2% or whole OK

Instructions

Preheat the oven to 400°F. Spray a mini muffin tin with nonstick baking spray, and set aside.
In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Whisk until combined.
In a smaller bowl, measure out the egg, melted butter and milk. Whisk until incorporated.
Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until the batter begins to come together.
Add the hatch chiles, and stir until just incorporated.
Use a cookie scoop or a tablespoon measure to dollop the batter into the prepared muffin tin.
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.
Enjoy warm or at room temperature.

Notes

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.

Nutrition