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Corn and Green Chili Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Corn, cheese and chiles with a little bit of spice in the background create a memorable southwestern flavor for these muffins. They're just right next to a bowl of your favorite chile, to round out the meal.

At a glance

Nutrition information


Choose your measure:

  • 1/2 cup King Arthur White Whole Wheat Flour
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup whole cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder, or 1/4 teaspoon cayenne pepper
  • 1 large egg
  • 1 cup milk
  • 1/2 cup corn oil or melted butter
  • 1 cup fresh or thawed frozen corn kernels
  • 1 (4.5-ounce) can diced green chilies, well drained, divided
  • 3/4 cup grated sharp cheddar cheese, divided


  1. Preheat the oven to 400°F. Lightly grease a 12-cup muffin pan, or line with papers and grease the insides of the papers.
  2. In a medium-sized bowl, whisk together the flours, cornmeal, sugar, baking powder, salt, and chili powder.
  3. In a separate bowl, lightly beat the egg with the milk and oil or butter. Stir in the corn kernels and all but 2 tablespoons of the chilies. Add the wet ingredients to the flour mixture, stirring just until evenly moistened. Stir in 1/2 cup of the grated cheese.
  4. Scoop the batter into the prepared pan, and sprinkle each top with a teaspoon of the remaining cheese and 1/2 teaspoon of the reserved chilies.
  5. Bake for 20 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and cool in the pan on a rack for 5 minutes. After 5 minutes, tilt the muffins out of the pan and return to the rack to cool until served.
  6. Yield: 12 muffins.

Nutrition Information

  • Serving Size 85g
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 223
  • Calories from Fat 117
  • Total Fat 13g
  • Saturated Fat 8g
  • Trans Fat 0g
  • Cholesterol 26mg
  • Sodium 337mg
  • Total Carbohydrate 21g
  • Dietary Fiber 2g
  • Sugars 2g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.