Discover a Summer Treat With Hatch Chile Corn Muffins

It's hatch chile season; who's excited?! When I was walking through the grocery store the other day I was pretty surprised to see them. Mainly because I forgot that the season is almost over, or at least heading to the end. I'm not ready to say goodbye to summer. No way. I still have dishes I'd like to make, pies I want to bake and summer cocktails I'd like to drink.

I haven't made muffins in a long time, so I figured they'd be a good home to these fire-y chiles. These muffins are soft in texture with a bit of a cornbread-quality. These are more moist and tender than most cornbread. The ratio of cornmeal to flour veers much more heavily on the flour side. The butter and buttermilk keep them super moist. I folded in fresh corn kernels and bits of charred hatch chiles, resulting in the muffins having awesome texture, a kick in terms of spice and fluffiness! Oh fluffiness! They're light and won't weigh you down. They're the perfect summer muffin.

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.