introduction

Pepper Cheese Corn Muffins are warm, cheesy muffins made with cornmeal, cheddar, and pimiento peppers. They are soft inside with a light crust. These muffins are quick to mix and bake. They work well for breakfast, lunch, or a snack.

why make this recipe

They cook fast and need simple ingredients.
The cheddar and pimiento give a bright, tasty bite.
The cornmeal gives a nice grainy texture.
They pair well with soups, salads, or barbecue.

how to make Pepper Cheese Corn Muffins

Make the dry mix, make the wet mix, then fold them together gently. Spoon into a greased muffin tin and bake until golden. Let cool a bit, then serve with pimiento cheese or butter.

Ingredients :

1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
4 ounces shredded cheddar cheese
2 large eggs
3/4 cup whole milk
1/2 cup unsalted butter, melted
2 jars diced pimiento peppers, drained and patted dry
1/2 cup chopped fresh parsley leaves
Cooking spray

Directions :

Preheat your oven to 375ºF. Grease a muffin tin with cooking spray.
In a bowl, whisk together cornmeal, flour, sugar, baking powder, salt, baking soda, garlic powder, and cayenne pepper. Stir in cheddar cheese.
In another bowl, whisk eggs, milk, and melted butter. Fold in pimiento peppers and parsley.
Combine wet and dry ingredients, stirring gently until mixed.
Spoon batter into muffin tin, filling each cup about 3/4 full. Bake for 24-28 minutes until golden.
Cool slightly on a wire rack and serve with pimiento cheese.

how to serve Pepper Cheese Corn Muffins

Serve warm. Top with extra pimiento cheese, butter, or a little honey. They go well with chili, soup, fried chicken, or a green salad.

how to store Pepper Cheese Corn Muffins

Room temp: Keep in an airtight container for up to 2 days.
Refrigerator: Store in an airtight container for up to 5 days. Rewarm in the oven or microwave.
Freezer: Wrap muffins individually and freeze up to 2 months. Thaw and warm before serving.

tips to make Pepper Cheese Corn Muffins

Do not overmix the batter. Stir until just combined.
Drain pimiento well to keep batter from getting soggy. Pat dry with a paper towel.
Use room-temperature eggs and milk for even mixing.
For a crisper top, bake on the middle rack and remove when tops turn golden.
Test with a toothpick in the center; it should come out clean or with a few crumbs.

variation (if any)

Add cooked bacon bits for a smoky flavor.
Swap cayenne for smoked paprika if you want milder heat.
Use pepper jack cheese for a spicier muffin.
Stir in chopped jalapeños instead of pimientos for more heat.

FAQs

Q: Can I use buttermilk instead of whole milk?
A: Yes. Use the same amount of buttermilk. It adds a tang and makes muffins tender.

Q: Can I make these gluten-free?
A: Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend.

Q: Can I skip the cayenne pepper?
A: Yes. Skip it or reduce the amount if you prefer no heat.

Q: How do I keep muffins from drying out when reheating?
A: Wrap in foil and warm in the oven at 325ºF for 8–10 minutes. Or microwave with a damp paper towel for a few seconds.

Q: Can I make mini muffins with this batter?
A: Yes. Reduce bake time to about 12–16 minutes and watch for golden tops.

Conclusion

For a similar idea with pimento and cheese in a corn bread style, see this recipe: Pimento Cheese Cornbread – Southern Bite.

Pepper Cheese Corn Muffins

Author: kaoucheegmail-com
Total Time: 43 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

Warm, cheesy muffins made with cornmeal, cheddar, and pimiento peppers, perfect for breakfast, lunch, or a snack.

Ingredients

Scale

1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
4 ounces shredded cheddar cheese
2 large eggs
3/4 cup whole milk
1/2 cup unsalted butter, melted
2 jars diced pimiento peppers, drained and patted dry
1/2 cup chopped fresh parsley leaves
Cooking spray

Instructions

Preheat your oven to 375ºF. Grease a muffin tin with cooking spray.
In a bowl, whisk together cornmeal, flour, sugar, baking powder, salt, baking soda, garlic powder, and cayenne pepper. Stir in cheddar cheese.
In another bowl, whisk eggs, milk, and melted butter. Fold in pimiento peppers and parsley.
Combine wet and dry ingredients, stirring gently until mixed.
Spoon batter into muffin tin, filling each cup about 3/4 full. Bake for 24-28 minutes until golden.
Cool slightly on a wire rack and serve with pimiento cheese.

Notes

Do not overmix the batter. Drain pimiento well to keep batter from getting soggy. Use room-temperature ingredients for even mixing.

Prep Time: 15 minutes
Cook Time: 28 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 250
Sugar: 5g
Sodium: 400mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g
Cholesterol: 35mg

Keywords: muffins, cheese, corn, breakfast, snack