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Jun 25, 2018

Chile and Raspberry Muffins

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

Chile and Raspberry Muffins

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!

Roasted Chile and Raspberry Muffins

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 muffinscoffee 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
Yield: 12 Muffins

Roasted Chile and Raspberry Muffins


  • 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)


  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. 

Muffin Monday

#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.

Raspberry muffins with roasted Anaheim chiles #muffins

Would you like to comment?

  1. This combinations sounds like it could have been the ingredients for Crazy Ingredient Challenge. So glad that the muffins turned out delicious.

    1. This is kind of a crazy combo, but so good!

  2. So pretty, Karen! And that flavor combination is right up my alley.

    1. Thanks Stacy! I don't know what got into me, but I was super happy with the results.

  3. Who could tell? Raspberries and chiles! that sounds amazing, and I'm sure I would love it...

  4. Thank you for the reminder to use green chiles in muffins! I've made cornmeal/chile/cheese muffins, but your raspberry/chile combination sounds terrific.

    1. They were delicious. Thank you Elizabeth!


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