Muffin Mondays | Green Chile Cheddar Corn Muffins

It is a rare moment when my sweet tooth isn’t in full force, but sometimes I want something savory in the morning. When I get these cravings for salty not sweet a good savory pastry or muffin paired with some crispy bacon or sausange is just the ticket.

If you follow me on Instagram (I’m obsessed!) you may have noticed that I am always at Short Cake Bakery. I kinda love it, A LOT. Today’s muffin is inspired by one of Short Cake’s savorying morning pastry options – Green Chile Cheddar Muffins. A little sweetness from the corn, a little smokiness from the hatch chile, all of which is hugged together by the melty sharp cheddar cheese. Pair these muffins with some sausage links or a veggie hash with bacon and you have a perfect savory breakfast. Best part, you can enjoy your leftover muffins with some chili for lunch or dinner.

Muffins- good any time of the day!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

{recipe after the jump}

Green Chile Cheddar Corn Muffins

2 ½ c flour

3/4 c sugar

1 ½ c cornmeal

2 tbsp baking powder

1 ½ tsp salt

1 ½ c whole milk

½ pound unsalted butter, melted

2 large eggs

1 4oz can Hatch green chile

½ c corn kernels (fresh or frozen)

1 c grated sharp cheddar

Preheat the oven to 350 degrees F.

Line 12 muffin cups with paper liners or grease muffin cups. In a bowl mix flour, sugar, cornmeal, baking powder, and salt. Next mix in the milk, melted butter, and eggs. Stir until they are just blended. Add green chile and cheddar, stir until combined. Spoon the batter into muffin pan filling each one to the top. Bake for 20 minutes, until the tops are crisp and a toothpick comes out clean.