These Green Chili Mini Muffins are a fun snack with a little kick! With bits of spicy green chili and a soft, fluffy texture, they’re perfect for parties or a tasty treat anytime.
They’re so easy to make that even I can whip them up without making a mess! 😄 I love popping them in the oven and enjoying them warm, or even as a great breakfast on the go!
Key Ingredients & Substitutions
All-purpose flour: This is the base for the muffins. You can swap it with whole wheat flour for a nuttier flavor or gluten-free flour blends if you’re avoiding gluten.
Cornmeal: Either yellow or white cornmeal works, giving the muffins a lovely texture. If you’re out of cornmeal, finely ground oats can be a good substitute.
Cheddar cheese: Sharp cheddar gives a great taste. Feel free to use other cheeses like Monterey Jack or Pepper Jack for a spicier kick!
Sour cream/Greek yogurt: Both add moisture and tang. You can substitute with buttermilk or unsweetened almond yogurt for a dairy-free option.
Green chilies: These bring the heat! They can be fresh, canned, or roasted. If you’re sensitive to spice, you can use milder peppers like bell peppers or omit them altogether.
How Do I Ensure My Muffins Rise Perfectly?
The key to light, fluffy muffins is not overmixing. Overmixing activates gluten, which can make your muffins dense. Here’s how to get them right:
- Combine dry and wet ingredients until just mixed. It’s okay if there are a few lumps!
- Don’t forget to fold in the green chilies and cheese gently, as this also helps keep the batter airy.
Keep an eye on baking time; if you take them out too early, they might sink. A toothpick in the center should come out clean or with just a few crumbs.
Enjoy baking your Green Chili Mini Muffins! They’re sure to be a hit!
Green Chili Mini Muffins
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 cup cornmeal (yellow or white)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 1 cup sour cream or plain Greek yogurt
- 2 large eggs
- 1/4 cup (4 tablespoons) unsalted butter, melted and cooled
- 4-5 green chilies, finely chopped (roasted and peeled from a can or fresh if preferred)
- 2 green onions, finely chopped
- 1/4 cup fresh cilantro, chopped (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15 minutes to bake. Including the cooling time, expect about 30-35 minutes total for delicious mini muffins that are ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 375°F (190°C). While it’s warming up, you can get your mini muffin tin ready by greasing it lightly or lining it with mini paper liners. This will prevent the muffins from sticking!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and black pepper. Make sure everything is mixed well so that the baking powder distributes evenly.
3. Add the Cheese:
Now, stir in the shredded sharp cheddar cheese. This step is important to ensure the cheese is coated with the dry mixture, which helps it stay evenly distributed in the muffins.
4. Prepare the Wet Ingredients:
In a separate bowl, whisk together the eggs, sour cream (or Greek yogurt), and melted butter until smooth and creamy. This mixture will add moisture to your muffins!
5. Combine Dry and Wet Mixtures:
Gently pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to fold the mixture together until just combined. Be careful not to overmix; it’s okay if there are a few lumps!
6. Add the Green Chilies and Onions:
Next, fold in the finely chopped green chilies, green onions, and chopped cilantro (if you’re using it). Make sure these ingredients are evenly distributed throughout the batter.
7. Fill the Muffin Tin:
Spoon the batter into the mini muffin tin, filling each cup about 3/4 full. This gives them enough room to rise while baking!
8. Bake the Muffins:
Pop the muffin tin in the preheated oven and bake for 12-15 minutes. You’ll know they’re done when they’re golden on top and a toothpick inserted into the center of a muffin comes out clean.
9. Cool and Serve:
Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes. Afterward, transfer them to a wire rack to cool slightly more.
10. Enjoy!
These savory mini muffins are best served warm or at room temperature. They make a fantastic snack, appetizer, or side dish to your favorite chili or soup. Enjoy your delicious Green Chili Mini Muffins!
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Can I Use Frozen Green Chilies in This Recipe?
Absolutely! If you’re using frozen green chilies, just make sure they are fully thawed and drained of excess moisture before chopping and adding them to the batter. This prevents the muffins from becoming too wet.
Can I Adjust the Spice Level?
Yes, definitely! If you prefer milder muffins, opt for fewer green chilies or use mild peppers like bell peppers or pimentos. You can also choose to remove the seeds and membranes from the chilies for less heat.
How Should I Store Leftovers?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week or freeze them for up to 3 months. Just thaw and warm them in the oven or microwave before serving!
Can I Make These Muffins Gluten-Free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure that all your other ingredients are gluten-free as well, such as the baking powder. The texture might vary slightly, but they should still bake up nicely!
