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Flavorful Hatch Chile Cornbread Muffins Recipe with Easy Honey Butter

Hatch chile cornbread muffins - featured image
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These moist and crumbly cornbread muffins feature smoky roasted Hatch chiles paired with a sweet and creamy honey butter, perfect for gatherings or a comforting side dish.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 min)
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted and cooled
  • 1 cup roasted Hatch chiles, chopped (fresh or jarred)
  • For the Honey Butter:
  • 1/2 cup unsalted butter, softened
  • 3 tablespoons honey
  • Pinch of sea salt

Instructions

  1. Roast the Hatch chiles: Preheat oven broiler or heat a cast-iron skillet over medium-high. Place chiles directly on heat source or pan, turning occasionally, until skins blacken and blister (about 5-7 minutes). Transfer to bowl, cover with plastic wrap for 10 minutes to steam. Peel skins, remove seeds, and chop finely. If using jarred chiles, drain and roughly chop.
  2. Preheat oven to 400°F (200°C). Grease muffin tin or line with paper liners.
  3. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until no lumps remain.
  4. In a separate bowl, whisk buttermilk, eggs, and melted butter until smooth.
  5. Pour wet ingredients into dry mixture and stir gently until just combined; batter should be a bit lumpy.
  6. Fold in chopped Hatch chiles gently to distribute evenly.
  7. Spoon batter evenly into 12 muffin cups, filling about 3/4 full.
  8. Bake for 18-22 minutes until muffins are golden on top and a toothpick inserted in center comes out clean.
  9. While muffins bake, combine softened butter, honey, and sea salt in a small bowl; mix until smooth and fluffy to make honey butter.
  10. Let muffins cool in tin for 5 minutes, then transfer to wire rack. Serve warm with honey butter spread.

Notes

Grease muffin tin lightly even if using liners to prevent sticking. Do not overmix batter to avoid tough muffins. Rotate muffin tin halfway through baking for even cooking. Batter can be refrigerated up to 24 hours; fold in chiles just before baking. For gluten-free, substitute flour with 1:1 gluten-free blend. Adjust spice by removing chile seeds or adding jalapeños or cayenne. Honey butter is best made with softened butter for fluffiness.

Nutrition

Keywords: Hatch chile, cornbread muffins, honey butter, smoky, spicy, easy recipe, quick cornbread, backyard lunch, potluck, gluten-free option

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