Cheesy Corn Muffins with Green Chiles and Millet

Cheesy Corn Muffins with Green Chiles and Millet

These flavor-packed, savory muffins are tender with a light yet sturdy crumb. Make sure your honey is nice and liquidy when you’re using it (if it’s more solid, just microwave it for a few seconds until it liquifies) and look for a looser, traditional yogurt versus a thick Greek yogurt. While it’s tempting to try one right out of the oven, the flavors really do develop as they cool.


1 cup plus 2 tablespoons (168g) whole wheat pastry flour
1 cup (165g) medium-grind cornmeal
1/2 cup (100g) raw millet
2 tablespoons turbinado sugar
1 1/2 tablespoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons kosher salt
1/4 teaspoon garlic powder
2 large eggs, beaten
1 cup plain yogurt (use a looser yogurt, not a thick Greek yogurt)
3 tablespoons whole milk (or almond milk)
1/4 cup honey, liquid at room temperature
8 tablespoons (1 stick) unsalted butter, melted and cooled, plus more to serve
1 1/2 cups (210g) corn kernels, fresh or frozen (if frozen, don’t thaw)
7 oz can mild green chiles
4 ounces (about 1 cup) grated sharp cheddar cheese


Preheat the oven to 350°F. Grease 16 muffin cups or line with paper liners (the recipe makes 16 muffins so if you have two muffin pans, line 16; if you don’t, line 12 and you’ll just bake them off in two rounds).

In a medium mixing bowl, whisk together the flour, cornmeal, millet, sugar, baking powder, baking soda, salt, and garlic powder.

In a separate small mixing bowl, whisk together the eggs, yogurt, milk, honey, and butter. Pour the wet ingredients into the dry ingredients and stir well to combine. Once all the dry bits are fully incorporated, fold in the corn, green chiles, and grated cheese.

Let dough sit at room temperature for ten minutes.

Spoon the batter into the muffin cups, filling each one to the top (don’t be shy here – these won’t overflow). Bake for about 30 minutes, or until the tops are turning golden brown around the edges and are firm to the touch. Cool in the pan 5 minutes, then remove and cool on a wire rack for additional 15 minutes. Enjoy warm or room temperature, preferably with butter.

Cover leftovers and store at room temperature for up to 3 days (or freeze for up to 3 months).