Equipment
Ingredients
Dry Ingredients
- 150 g yellow cornmeal, medium grind preferred
- 125 g all-purpose flour
- 15 g granulated sugar
- 14 g baking powder
- 3 g baking soda
- 6 g kosher salt
Wet Ingredients
- 240 ml buttermilk, room temperature
- 115 g unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
Mix-ins
- 150 g hatch green chilis, roasted, peeled, and diced
- 115 g sharp cheddar cheese, freshly grated
Nutrition (per serving)
Method
Preheat oven to 200°C (400°F). Generously grease a 12-cup muffin tin with non-stick spray or butter, or line with paper liners.
In a large mixing bowl, thoroughly whisk together the cornmeal, flour, sugar, baking powder, baking soda, and kosher salt.
In a medium mixing bowl, whisk the room-temperature buttermilk, melted butter, and eggs until completely smooth and homogeneous.
Pour the wet ingredients into the center of the dry ingredients. Using a rubber spatula, fold gently until just barely combined. A few streaks of dry flour should remain.
Add the diced Hatch green chilis and grated sharp cheddar cheese. Gently fold three or four times to distribute the mix-ins evenly without overworking the batter.
Divide the batter evenly among the 12 muffin cups, filling each cup about three-quarters of the way to the top.
Bake in the preheated 200°C (400°F) oven for 18 to 20 minutes, rotating the tin halfway through for even browning.
Remove from the oven and allow the muffins to rest in the tin for 5 minutes before carefully transferring them to a wire cooling rack.
Chef's Notes
- Using freshly roasted Hatch chilis provides unparalleled depth of flavor, but high-quality canned diced green chilis work exceptionally well when out of season.
- Buttermilk is strictly necessary for tenderizing the crumb and reacting with the baking soda to lift the muffins. If unavailable, creating a quick substitute with milk and acid is your best alternative.
- For an extra crispy edge and deeply savory profile, try brushing the muffin tin with melted bacon fat instead of butter before adding the batter.
- A touch of granulated sugar here does not make the muffin sweet, but rather acts as a flavor enhancer that contrasts beautifully with the sharp cheddar and earthy chili.
Storage
Refrigerator: 5 days — Store in an airtight container lined with a paper towel to absorb excess moisture.
Freezer: 3 months — Wrap each muffin individually in plastic wrap, then place in a heavy-duty freezer bag.
Reheating: Wrap in a slightly damp paper towel and microwave for 20 seconds, or warm in a 175C/350F oven for 10 minutes.
