why make this recipe
Pepper Cheese Corn Muffins are a delightful treat you can enjoy any time of the day. With a perfect blend of cornmeal, cheddar cheese, and zesty pimiento peppers, these muffins bring a comforting taste that will satisfy your cravings. They are quick to make, great for breakfast, and an excellent side for soups or salads. Plus, they are easy to customize, allowing you to add your favorite ingredients or spices.
how to make Pepper Cheese Corn Muffins
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 and 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 the shredded cheddar cheese.
- In another bowl, whisk together the eggs, milk, and melted butter. Fold in the drained pimiento peppers and chopped parsley.
- Combine the wet and dry ingredients, stirring gently until just mixed.
- Spoon the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 24-28 minutes or until the muffins are golden brown.
- Let them cool slightly on a wire rack and serve with pimiento cheese.
how to serve Pepper Cheese Corn Muffins
Serve your Pepper Cheese Corn Muffins warm or at room temperature. They make a wonderful side dish for chili or soups. You can also enjoy them as a tasty snack or breakfast on their own. A little bit of butter or cream cheese spread can add extra flavor.
how to store Pepper Cheese Corn Muffins
To store your muffins, let them cool completely and then place them in an airtight container. You can keep them at room temperature for up to three days. For longer storage, you can freeze them in a freezer-safe bag for up to three months. Just thaw them at room temperature or warm them in the oven when ready to enjoy.
tips to make Pepper Cheese Corn Muffins
- To enhance the flavor, consider adding more spices like black pepper or smoked paprika.
- Use fresh herbs or different cheeses like pepper jack for a twist.
- Make sure not to overmix the batter; this keeps the muffins fluffy and light.
variation
You can easily customize these muffins by adding in diced jalapeños for some heat or substituting feta cheese for a different flavor profile. You could also blend in some cooked bacon or sausage for a heartier muffin.
FAQs
Can I use a gluten-free flour instead of all-purpose flour?
Yes, you can use a gluten-free flour blend for a gluten-free version.
Can I make the batter in advance?
It’s best to bake the muffins right after mixing the batter, but you can prepare the dry ingredients ahead of time and add the wet ingredients just before baking.
What can I serve with Pepper Cheese Corn Muffins?
These muffins pair well with soups, salads, or just a simple cup of coffee or tea for a snack.
Pepper Cheese Corn Muffins
- Total Time: 43
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious muffins made with cornmeal, cheddar cheese, and zesty pimiento peppers, perfect for breakfast or as a side dish.
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
Instructions
- Preheat your oven to 375ºF and 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 the shredded cheddar cheese.
- In another bowl, whisk together the eggs, milk, and melted butter. Fold in the drained pimiento peppers and chopped parsley.
- Combine the wet and dry ingredients, stirring gently until just mixed.
- Spoon the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 24-28 minutes or until the muffins are golden brown.
- Let them cool slightly on a wire rack and serve with pimiento cheese.
Notes
Serve warm or at room temperature. Store in an airtight container for up to three days, or freeze for longer storage.
- Prep Time: 15
- Cook Time: 28
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Keywords: muffins, snack, cornmeal, cheese, pimiento, baking, vegetarian