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Savory Hatch Green Chile Cornbread Muffins with Pepper Jack Cheese

Hatch Green Chile Cornbread Muffins - featured image
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These savory cornbread muffins feature a tender crumb flecked with smoky Hatch green chiles and creamy, melty pockets of pepper jack cheese, delivering a perfect balance of fluffy texture and spicy heat.

Ingredients

Scale
  • 1 cup (120g) yellow cornmeal (medium grind preferred)
  • 3/4 cup (90g) all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 tbsp granulated sugar
  • 1 cup (240ml) buttermilk, room temperature (or 1 cup milk + 1 tbsp white vinegar, let sit 5 minutes)
  • 1 large egg, room temperature
  • 4 tbsp (56g) unsalted butter, melted and slightly cooled
  • 1 cup chopped roasted Hatch green chiles (mild to medium heat)
  • 1 cup (about 115g) shredded pepper jack cheese
  • Optional: small handful chopped green onions or corn kernels

Instructions

  1. Preheat your oven to 400°F (205°C). Position rack in the center. Grease muffin tin with butter or nonstick spray, or line with paper liners.
  2. In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until evenly combined.
  3. In a separate bowl, whisk buttermilk, egg, and melted butter until smooth. Ensure butter is not too hot to avoid cooking the egg.
  4. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Batter will be slightly lumpy; do not overmix.
  5. Fold in chopped roasted Hatch green chiles and shredded pepper jack cheese evenly.
  6. Spoon batter evenly into muffin cups, filling about 3/4 full for perfect dome shape.
  7. Bake for 15-20 minutes. Check at 15 minutes by inserting a toothpick; it should come out clean with a few moist crumbs.
  8. Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm when cheese is melty and crust is set.

Notes

Do not overmix the batter to avoid dense muffins. Use room temperature ingredients for best texture. Roast fresh Hatch chiles for smoky depth or use well-drained canned chiles. Shred pepper jack cheese fresh for better melting. Tent muffins with foil if browning too fast. Pat chiles dry if very juicy to prevent soggy muffins.

Nutrition

Keywords: Hatch green chile, cornbread muffins, pepper jack cheese, savory muffins, spicy muffins, easy cornbread, baked muffins, southwestern recipe

Find it online: https://flurpchef.com/savory-hatch-green-chile-cornbread-muffins-with-pepper-jack-cheese-easy-recipe-for-perfect-spicy-muffins/