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Crispy Hatch Green Chile Cornbread Muffins

crispy Hatch green chile cornbread muffins - featured image
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These crispy Hatch green chile cornbread muffins with pepper jack cheese offer a perfect balance of spicy heat, melty cheese, and crunchy texture, ideal for spicy food lovers and quick snacks.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour (substitute with almond flour for gluten-free)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk (or dairy-free coconut yogurt thinned with water)
  • ¼ cup unsalted butter, melted and slightly cooled
  • 1 cup roasted Hatch green chiles, chopped (fresh or canned, drained)
  • 1 cup shredded pepper jack cheese
  • Optional toppings:
  • Extra shredded pepper jack or sharp cheddar cheese for sprinkling
  • A pinch of smoked paprika or chili powder for dusting

Instructions

  1. Preheat your oven to 425°F (220°C). Place your muffin tin in the oven while it heats for about 10 minutes to get it hot.
  2. Roast the Hatch chiles if using fresh: place on a hot skillet or under the broiler, turning occasionally until skins are blistered (about 5-7 minutes). Cool covered with a towel, peel, remove seeds, and chop coarsely.
  3. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt until evenly combined.
  4. In a separate bowl, beat the eggs with buttermilk and melted butter (warm but not hot).
  5. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until no streaks of flour remain; do not overmix.
  6. Fold in the chopped Hatch chiles and shredded pepper jack cheese gently.
  7. Carefully remove the hot muffin tin from the oven and grease each cup with butter or oil.
  8. Spoon the batter evenly into each cup, filling about ¾ full. Sprinkle extra cheese or a dusting of smoked paprika on top if desired.
  9. Bake for 15-20 minutes until muffins are golden brown and a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
  10. Cool muffins for 5 minutes in the pan, then transfer to a wire rack to prevent sogginess.

Notes

Preheat the muffin tin to get a crispy crust. Avoid overmixing the batter to prevent dense muffins. Roast fresh Hatch chiles for best flavor. Use freshly shredded pepper jack cheese for better melt and flavor. Watch baking time carefully to avoid dry cheese or gummy centers. Muffins can be baked as cornbread in an 8×8 inch pan at 425°F for 20-25 minutes.

Nutrition

Keywords: Hatch green chile, cornbread muffins, pepper jack cheese, spicy muffins, crispy cornbread, gluten-free option, dairy-free option, quick snack

Find it online: https://goldensimmer.com/crispy-hatch-green-chile-cornbread-muffins-recipe-easy-and-perfect-for-spicy-lovers/