Green Chile Raspberry Muffins

These Green Chile Raspberry Muffins are a delightful fusion of sweet and savory flavors, perfect for those looking to try something new! The tartness of fresh raspberries pairs beautifully with the earthy warmth of roasted Hatch green chiles, creating a unique twist on traditional muffins.

With a simple mix of ingredients, you can whip up a batch that’s sure to impress at breakfast or as a tasty snack any time of day. Enjoy the burst of flavors in every bite!

Green Chile Raspberry Muffins

Ingredients:

Dry Ingredients:

2 cups all-purpose flour

1/2 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

Wet Ingredients:

1 cup milk

1 large egg

3 tablespoons melted butter

Mix-Ins:

1 cup fresh raspberries

1/2 cup roasted, chopped Hatch green chiles (adjust for desired heat level)

Instructions:

Preheat the Oven:

Preheat your oven to 400°F (200°C).

Prepare Muffin Tin:

Grease a muffin tin or line with paper liners.

Mix Dry Ingredients:

In a large bowl, sift together the flour, sugar, baking powder, and salt.

Combine Wet Ingredients:

In another bowl, whisk together the milk, egg, and melted butter.

Combine Mixtures:

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.

Fold in Mix-Ins:

Carefully fold in the fresh raspberries and chopped green chiles.

Fill Muffin Cups:

Spoon the batter into the prepared muffin cups, filling each about 2/3 full.

Bake:

Bake in the preheated oven for about 15 minutes, or until a toothpick inserted in the center comes out clean.

Cool:

Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Enjoy!

These muffins are a unique blend of sweet and savory, perfect for breakfast or a snack!

Notes:

Chiles: Adjust the amount of green chiles based on your heat preference. Hatch chiles can vary in spice level, so taste a small piece before adding.

Fresh Raspberries: If fresh raspberries aren’t available, you can use frozen ones, but reduce mixing time to avoid breaking them apart too much.

Flour Variations: For a healthier twist, consider substituting half of the all-purpose flour with whole wheat flour.

Storage: These muffins can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months.

Add-ins: Feel free to experiment with other add-ins, such as chopped nuts or a sprinkle of cinnamon, for added texture and flavor.

Serving Suggestions: Serve warm with a pat of butter or a dollop of cream cheese for an extra treat!

Muffin Size: For mini muffins, reduce the baking time to about 10-12 minutes, checking for doneness with a toothpick.

Nutrition Information:

Frequently Asked Questions:

Can I use different types of chiles?

Yes! While Hatch green chiles provide a unique flavor, you can substitute them with other mild or spicy chiles according to your preference, such as jalapeños or poblanos.

What can I substitute for fresh raspberries?

If fresh raspberries aren’t available, you can use frozen raspberries.

Just be sure to add them straight from the freezer to avoid excess moisture in the batter.

How should I store the muffins?

Store the muffins in an airtight container at room temperature for up to 2 days.

For longer storage, you can freeze them in a freezer-safe bag for up to 3 months.

Can I make these muffins gluten-free?

Yes! You can use a gluten-free all-purpose flour blend in place of regular flour.

Ensure the blend contains xanthan gum for proper texture.

How can I make these muffins sweeter?

If you prefer a sweeter muffin, you can increase the sugar to 3/4 cup or add a sprinkle of sugar on top before baking for a crunchy finish.

What equipment do I need to make these muffins?

You’ll need a mixing bowl, a whisk or spoon for mixing, a muffin tin, and muffin liners (optional).

A sifter is helpful for the dry ingredients but not essential.

How do I know when the muffins are done baking?

The muffins are done when they’re golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter).

Can I mix the batter in advance?

It’s best to bake the muffins right after mixing the batter to ensure they rise properly.

If you need to prep ahead, you can measure out the dry ingredients and store them separately until you’re ready to mix.

What can I do if my muffins are too dense?

Dense muffins can result from overmixing the batter.

Stir just until combined, and ensure your baking powder is fresh for optimal leavening.

Can I add other fruits or ingredients to the recipe?

Absolutely! You can mix in other fruits like blueberries or diced peaches, or add nuts or chocolate chips for added flavor and texture.

Just be mindful not to overwhelm the batter.