This is the best muffin recipe I’ve ever made and I’ve made a lot of muffins. As the kids and I were shoving warm, spicy, sweet hunks of green chile raspberry muffins in our mouths I was simultaneously amazed and ashamed. These are incredibly delicious muffins, but I’ve been living here in New Mexico for the past nine years and I really can’t believe it’s taken me this long to pair up Hatch Green Chile and Raspberries in a sweet fluffy muffin. I could have been enjoying this for years! It’s so sad.
I’m calling these Hatch Green Chile Raspberry Muffins because it’s not just green chile that gives these muffins their pizzazz, it’s Hatch Green Chile to be very specific.
If you’ve had the pleasure of roasting fresh Hatch Green Chile, then you know what I’m talking about. If you haven’t, put it on that bucket list and make it your life’s mission to get your hands on some fresh Hatch Green Chile. I’m serious.
I just roasted a small batch of these lovely chile peppers in the oven and my house smells like a spicy dream come true. Even better, this time of year, that delicious aroma is all over New Mexico. In parking lots all over the state and backyards everywhere, these perfect green chiles are being roasted by the bushel. It makes me hungry every time I leave the house. The nice is thing is that here in New Mexico, we know how to eat green chile in just about everything – from apple pie to raspberry jam!
Right now, New Mexico is the place to be.
Last year I bought local raspberry jam with green chile at the farmer’s market and it was delicious. Still, it took me a whole year to consider combining raspberries and green chile in my own kitchen. I can be kind of slow sometimes.
Better late than never though and I have to tell you that my life is better in so many ways now that these Hatch Green Chile Raspberry Muffins exist. Sweet fresh raspberries paired with spicy smoky roasted green chile is absolutely amazing! AHH MAA ZING.
If you’re not as lucky as I am to live in the Land of Enchantment, you can still find yourself some fresh Hatch Green Chile. The Hatch Chile Store will actually deliver fresh green chile right to your door! It’s easy and fun to roast and you can store the roasted chile in your freezer to be eaten all year long. The Pioneer Woman has a simple tutorial here for roasting them in the oven. The Kitchn has great tips on how to roast and freeze green chile too.
And here’s the thing, Hatch Green Chile is good in just about everything – put it on your ice cream, in your scrambled eggs, on any kind of sandwich, in grandma’s favorite apple pie, and in a perfect raspberry muffin. It makes everything taste good.
- 2 cups flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅓ to ½ cup sugar, or to taste
- 1 cup milk
- 1 egg
- 3 tablespoons melted butter
- 1 cup fresh raspberries
- 3 Hatch Green Chiles, roasted, peeled, and chopped
- Preheat oven to 400°F. Grease a standard 12 cup muffin tin and set aside.
- In a large bowl, sift together the dry ingredients.
- In a separate bowl, whisk together all of the wet ingredients. Whisk until smooth.
- Make a well in the center of the dry ingredients, then pour in the milk mixture. Stir until just combined, being careful not to over mix.
- Gently fold in the fresh raspberries and roasted green chile.
- Fill muffin cups about ¾ full. Bake at 400°F for approximately 15 minutes or until muffins are golden and spring back when pressed lightly. Cool on wire rack.