These savory-sweet muffins, studded with vibrant green chiles and sharp Cheddar, are a delightful dance of flavors. A perfect accompaniment to a hearty bowl of chili or a zesty Southwestern-inspired meal.

Follow The Directions

01

Step

Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12-cup muffin tin with cooking spray. (5 minutes)

02

Step

In a medium bowl, gently combine the drained corn, corn muffin mix, shredded Cheddar cheese, chopped green chiles, and finely chopped onion. (5 minutes)

03

Step

In a separate bowl, whisk together the milk, beaten egg, chili powder, and salt. (2 minutes)

04

Step

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. A few lumps are perfectly fine. (3 minutes)

05

Step

Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. (5 minutes)

06

Step

Bake in the preheated oven for 25 to 30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. (30 minutes)

07

Step

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

For a spicier muffin, use hot green chiles or add a pinch of cayenne pepper to the batter.
Feel free to experiment with different cheeses, such as Monterey Jack or pepper Jack, for a unique flavor.
These muffins are best served warm. They can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
For extra flavor, brown the onion in a pan before adding it to the other ingredients.

Adriel Greenholt

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