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Green Chile Muffins

Green Chile Muffins recipe image
These Green Chile Muffins offer a comforting, savory twist on classic cornbread. By combining a cornbread mix with yellow cake mix, you achieve a tender, slightly sweet crumb that balances perfectly with the sharp heat of drained green chilies. The addition of shredded cheddar cheese creates a rich, melty center and a golden crust. They are incredibly easy to whip up, making them an ideal side dish for chili night, a quick breakfast, or a hearty snack. The texture is moist and fluffy, ensuring every bite is flavorful. Serve them warm straight from the oven for the best experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 16
Calories: 338.6
Dietary: Gluten-free, Vegetarian
Description
These Green Chile Muffins offer a comforting, savory twist on classic cornbread. By combining a cornbread mix with yellow cake mix, you achieve a tender, slightly sweet crumb that balances perfectly with the sharp heat of drained green chilies. The addition of shredded cheddar cheese creates a rich, melty center and a golden crust. They are incredibly easy to whip up, making them an ideal side dish for chili night, a quick breakfast, or a hearty snack. The texture is moist and fluffy, ensuring every bite is flavorful. Serve them warm straight from the oven for the best experience.
Ingredients
  • 1/2 ounce package corn bread/muffin mix
  • Ounce package yellow cake mix
  • Eggs
  • 1/2 cups Milk
  • 1/3 cups Water
  • 2 tablespoons Vegetable oil
  • Ounce can chopped green chilies -- drained
  • Ounce cup shredded cheddar cheese -- divided
Directions
  1. 1
    Preheat oven to 350 degrees F (177&# 194;°C).
  2. 2
    In a large bowl, combine the dry corn bread mix and yellow cake mix.
  3. 3
    In a separate bowl, whisk together the eggs, milk, water, and vegetable oil until smooth.
  4. 4
    Pour the wet ingredients into the dry ingredients and stir just until moistened; do not overmix.
  5. 5
    Fold in the drained chopped green chilies and 3/4 cup of the shredded cheddar cheese.
  6. 6
    Fill greased or paper-lined muffin cups two-thirds full with the batter.
  7. 7
    Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. 8
    Immediately sprinkle the remaining 1/4 cup of cheese over the hot muffins.
  9. 9
    Let cool in the pan for 5 minutes before transferring to wire racks.
  10. 10
    Serve warm.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 338.6kcal
% Daily Value *
Total Fat 35.5g55%
Saturated Fat 3.9g20%
Cholesterol 93.8mg32%
Sodium 43.0mg2%
Total Carbohydrate 1.8g1%
Dietary Fiber 0.0g0%
Sugars 1.8g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Cuisine: Tex-Mex

Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the microwave for best results.

Variations: For extra heat, add a pinch of cayenne pepper or use jalapeños instead of green chilies.

Keywords: american, baking, bread, breadmuffin, cake, cheddar, cheese, chile, chilies, chopped, corn, cup, divided, drained, eggs, green, milk, muffins, oil, ounce
Read it online: https://www.chefs-mate.com/recipe/green-chile-muffins/