Spicy Hatch Green Chile and Raspberry Muffins

Got it! Here’s a tasty and unique recipe for Spicy Hatch Green Chile and Raspberry Muffins that balances the heat and sweetness perfectly.

Makes: About 12 muffins
Prep time: 15 minutes
Cook time: 20-25 minutes

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional, adds warmth)
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup buttermilk (or plain yogurt as a substitute)
2 large eggs
1 teaspoon vanilla extract
1 cup roasted Hatch green chiles, diced (roast, peel, and seed them first if fresh)
1 cup fresh or frozen raspberries (if frozen, do not thaw)

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
Mix dry ingredients: In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, and cinnamon.
Mix wet ingredients: In another bowl, whisk melted butter, buttermilk, eggs, and vanilla until smooth.
Combine: Pour wet ingredients into dry ingredients. Stir gently just until combined (don’t overmix; batter will be lumpy).
Add chiles and raspberries: Carefully fold in the diced Hatch green chiles and raspberries, trying to keep raspberries as intact as possible.
Fill muffin cups: Divide batter evenly among the 12 muffin cups.
Bake: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean (some raspberry juice might cause slight streaks, which is fine).
Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

If you want less heat, reduce the green chile amount or remove seeds before dicing.
Hatch chiles add smoky heat, so you can also use canned roasted green chiles as a substitute if fresh aren’t available.
For a nice crunch, sprinkle some coarse sugar or chopped nuts on top before baking.