Chile and Raspberry Muffins

Chile and raspberry muffins: Roasted Anaheim chiles and fresh raspberries in a buttermilk muffin.

These chile and raspberry muffins with roasted Anaheim chiles were such a delicious surprise. The combination of the fresh raspberries and the roasted chilies is unexpectedly delicious.

The buttermilk batter for these muffins is wonderful for creating your own delicious muffin recipe anytime you have a muffin emergency. Just add some fruit, veggies, cheese, and/or nuts, and you can create your own signature muffin.

You can top your custom muffins with streusel or a glaze, or leave them plain. It's up to you!

Note: To roast the chiles, I cut them in half lengthwise, removed the stem and seeds, and placed them skin side up on a foil lined sheet pan. Then I placed them about 10 inches below the broiler, and broiled them until the skin was blackened. You can also just roast them over a gas flame using tongs, but I don't have the patience.

To make the skin easy to peel off, place the hot chiles in a plastic bag, twist the end, and let them steam in the bag for a few minutes. The skin will come right off.

If you can't find Anaheim chiles, about 1 1/2 Poblanos are a good substitute.

Do you have extra sourdough starter? Try these blueberry cornmeal sourdough muffins. Do you love streusel on your muffins? Try these carrot muffins, coffee cake muffins, or vanilla pear muffins. For another berry muffin, bake some strawberry and orange muffins. After the recipe, you'll find even more links to muffin recipes from the #MuffinMonday participants. Muffins are pretty much the easiest treat to bake, and they make everyone happy.

muffins, chiles, raspberries

breakfast

American

Yield: 12 Muffins

Roasted Chile and Raspberry Muffins

ingredients

• 2 cups (9 ounces) unbleached all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup sugar
• 1 cup buttermilk
• 1 large egg
• 3 tablespoons melted butter
• 1 cup fresh raspberries
• 3 Anaheim chiles, roasted, peeled, and chopped (see Note above)

instructions

1. Preheat the oven to 400 degrees F and spray a 12 cup muffin tin with spray oil. 
2. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and sugar. 
3. In a medium bowl, whisk together the buttermilk, egg, and butter. 
4. Pour the buttermilk mixture into the flour mixture, and stir until just combined. Fold in the raspberries and chiles. 
5. Fill the muffin tin cavities, each about 3/4 full. 
6. Bake for about 15 to 20 minutes, until the tops spring back when lightly pressed. Cool in the pan for about 5 minutes before removing to a wire rack. 

https://www.karenskitchenstories.com/2018/06/chile-and-raspberry-muffins-muffinmonday.html

Recipe adapted from Some the Wiser. It's a great blog for moms.

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

• Cheesy Corn Muffins from A Day in the Life on the Farm
• Chile and Raspberry Muffins from Karen's Kitchen Stories
• Oreo Muffins from Passion Kneaded
• Strawberry Banana Muffins from Farm Fresh Feasts
• Sweet Peach Cream Cheese Muffins from Food Lust People Love