These Green Chili Mini Muffins are fluffy bites filled with a zesty kick! With spicy green chilies and cheesy goodness, they make a perfect snack or side for any meal.
Whenever I make these, my family can’t resist stealing a few right out of the oven. They’re great for breakfast or game day snacks—just don’t blame me if they disappear fast! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend instead.
Green Chilies: Fresh or canned green chilies work well. If you want less heat, go for mild varieties or jalapeños. For a twist, try roasted red peppers.
Cheddar Cheese: I love sharp cheddar for a stronger flavor, but Monterey Jack or Pepper Jack cheese adds a nice melty texture. You can use any cheese that melts well.
Sour Cream or Greek Yogurt: Both add moisture and tanginess. If you want a lighter option, consider using buttermilk or a dairy-free yogurt.
How Do You Fold Ingredients Without Overmixing?
Folding is a gentle technique that helps keep your muffins fluffy. Here’s how to do it right:
- Start by adding your wet ingredients to the dry mix.
- Use a spatula or wooden spoon and cut through the mixture, then lift it up and fold it over.
- Rotate the bowl as you go, mixing just until you see no more dry flour. It’s okay if the batter is a bit lumpy!
This way, you avoid tough muffins, letting all the flavors shine through. Happy baking!
Green Chili Mini Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin (optional, for added flavor)
Wet Ingredients:
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup sour cream or plain Greek yogurt
- 2 large eggs
Mix-Ins:
- 1 cup shredded cheddar cheese
- 1 cup chopped green chilies (mild or hot, canned or fresh roasted)
- 1/4 cup chopped green onions (scallions)
- 1/4 cup chopped fresh cilantro (optional, for garnish and flavor)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and 12 to 15 minutes to bake. After that, you’ll let the muffins cool for a few minutes before enjoying them warm or at room temperature. Expect the total time to be around 30 minutes, from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures that your muffins bake evenly. While the oven is warming up, you can prepare your muffin pan by greasing it or lining it with mini muffin liners. This helps prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and optional ground cumin. Whisking them well ensures that all the ingredients are evenly distributed.
3. Combine the Wet Ingredients:
In a separate bowl, combine the melted and cooled butter, sour cream (or Greek yogurt), and eggs. Mix these together until smooth and well combined. This will create a creamy base for your muffins.
4. Combine Wet and Dry Ingredients:
Next, gently add the wet ingredients to the dry ingredients. Stir them together just until combined. Be careful not to overmix—it’s okay if the batter has a few lumps. This will help keep your muffins light and fluffy!
5. Add the Good Stuff:
Now it’s time to fold in the shredded cheddar cheese, chopped green chilies, and green onions gently. Mixing these in adds amazing flavor to the muffins. If you want, save some green onions or cilantro to sprinkle on top later!
6. Fill the Muffin Cups:
Using a spoon or a small cookie scoop, fill each mini muffin cup about 3/4 of the way full with the batter. This allows space for the muffins to rise without overflowing.
7. Bake:
Place the muffin pan in your preheated oven and bake for about 12 to 15 minutes. Check for doneness by inserting a toothpick into the center of a muffin—the toothpick should come out clean or with just a few crumbs.
8. Cool:
Once baked, allow the muffins to cool in the pan for about 5 minutes. This makes them easier to remove. After, gently take them out and place them on a wire rack to cool completely.
9. Serve and Enjoy:
If desired, sprinkle the tops of your warm muffins with reserved green onions or cilantro before serving. These mini muffins are perfect for snacking, appetizers, or as a side to soups and salads. Enjoy the delightful flavors in every bite!
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Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for half of the all-purpose flour for a healthier twist. If using entirely whole wheat, you may need to add a bit more liquid since whole grain flours absorb moisture differently.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just wrap each muffin tightly in plastic wrap and place them in a freezer bag! When you’re ready to enjoy, thaw at room temperature or reheat briefly in the microwave.
Can I Make These Muffins Spicier?
Absolutely! If you want to increase the spice level, consider using hot green chilies or adding a pinch of cayenne pepper to the batter. You could also mix in diced jalapeños for an extra kick!
Can I Make These Muffins Vegan?
Yes, you can make these muffins vegan by substituting the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and using a plant-based yogurt instead of sour cream. Also, make sure your butter is replaced with a vegan butter or oil alternative.