Name: Pimiento Cheese Corn Muffins Recipe
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Cuisine: Southern American
Ingredients: 1 1/4 cups (175 g) yellow cornmeal; 1 cup (120 g) 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 (about 1 cup); 2 large eggs; 3/4 cup whole milk; 1/2 cup (1 stick; 115 g) unsalted butter, melted; 2 (4-ounce) jars diced pimiento peppers, drained and patted dry; 1/2 cup chopped fresh parsley leaves; Cooking spray, for greasing muffin tin; Store-bought or homemade pimiento cheese, for serving

If you’re craving something a little different, cheesy, and just downright comforting, this Pimiento Cheese Corn Muffins Recipe is going to be your new best friend in the kitchen. I absolutely love how these muffins are moist with a slight kick from cayenne, studded with sweet pimiento peppers, and bursting with sharp cheddar flavor. Whether you’re a seasoned baker or just looking for an easy twist on classic corn muffins, stick around—I promise this recipe is fan-freaking-tastic and so worth trying!

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Why You’ll Love This Recipe

Easy yet impressive: With simple pantry staples and a few fresh ingredients, you get gourmet-tasting muffins without the fuss.
Perfect balance of flavors: Sharp cheddar, mild heat from cayenne, and sweet pimiento combine to make these irresistible.
Versatile serving options: Whether for breakfast, snack time, or alongside dinner, these muffins fit right in.
Crowd-pleaser guaranteed: My family goes crazy for these, and I bet yours will too.

A close-up view of a single savory muffin, broken open to show its soft, moist inside filled with small pieces of red peppers and green herbs. The muffin's outer edge has a golden-brown crust that contrasts with the light yellow inside. There are some crumbs scattered around the base of the muffin, which sits on a dark surface. In the background, there is another whole muffin slightly out of focus, both sitting against a white marbled texture background. photo taken with an iphone --ar 2:3 --v 7 - Pimiento Cheese Corn Muffins, cheesy corn muffins, easy corn muffin recipe, spicy cheddar muffins, Southern corn muffin recipe

Ingredients You’ll Need

I’ve always found that the combination of cornmeal and cheddar brings out the soul of southern-style muffins, but adding in pimiento peppers and parsley takes these to another level. Pick fresh parsley when you can, and make sure to drain your pimientos well for the best texture.

Flat lay of a small mound of bright yellow cornmeal, a small bowl of all-purpose flour, a small bowl of granulated sugar, a few teaspoons of kosher salt and baking powder arranged neatly, a tiny mound of baking soda, a pinch of garlic powder and cayenne pepper on the side, a neat pile of shredded sharp cheddar cheese, two large whole eggs with clean shells, a small white bowl filled with whole milk, a small white bowl holding melted golden butter, a small heap of diced vibrant red pimiento peppers, and a small bunch of fresh green parsley leaves, all placed around in perfect symmetry within simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pimiento Cheese Corn Muffins, cheesy corn muffins, easy corn muffin recipe, spicy cheddar muffins, Southern corn muffin recipe

Cooking spray: For hassle-free muffin release and to keep edges perfectly crisp.
Yellow cornmeal: Gives that classic corn muffin texture and subtle sweetness.
All-purpose flour: Balances the cornmeal for a tender crumb.
Granulated sugar: Just enough to highlight sweetness without overpowering.
Baking powder & baking soda: The dynamic duo that makes these muffins rise beautifully.
Kosher salt: Enhances all the flavors.
Garlic powder: Adds depth without being too garlicky.
Cayenne pepper: The secret little kick to liven things up—you can adjust this to your preference.
Shredded cheddar cheese: Sharp cheddar is my go-to, but feel free to experiment with your favorite cheese.
Large eggs: Bind everything together and add richness.
Whole milk: Keeps the muffins moist and tender.
Unsalted butter: Melted, it imparts a lovely buttery flavor and texture.
Jarred diced pimiento peppers: Drain and pat dry for best results—they’re the star here!
Chopped fresh parsley leaves: Brightens the flavor and adds freshness.
Store-bought or homemade pimiento cheese (for serving): Because, honestly, slathering these warm muffins with pimiento cheese is pure comfort heaven.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Pimiento Cheese Corn Muffins Recipe is how easy it is to make your own. Feel free to swap ingredients or add your own flair based on what you love or have on hand.

Spicy Variation: I once added a handful of diced jalapeños along with the pimientos for an extra spicy punch that my spicy food loving friends adored.
Dairy-Free Option: Try using a plant-based milk and vegan cheddar if you want a dairy-free twist—it won’t compromise the flavor much at all.
Herb Swap: If you don’t have parsley, fresh chives or green onions make a great substitute and add a mild oniony note.
Sweet and Savory: Add a little honey or maple syrup instead of granulated sugar for a deeper sweetness that pairs beautifully with the cheddar.

How to Make Pimiento Cheese Corn Muffins Recipe

Step 1: Prep Your Oven and Mix Dry Ingredients

Start by preheating your oven to 375ºF—this temperature crisps the outside while keeping the inside tender. Then, grease your 12-cup muffin tin with cooking spray; I like spraying those muffin cups well so the cheesy batter doesn’t stick anywhere. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, baking soda, garlic powder, and cayenne pepper until evenly combined. Next, stir in the shredded cheddar cheese so it’s well distributed and ready to infuse every bite.

Step 2: Combine Wet Ingredients and Add Peppers & Parsley

In a separate bowl, whisk the eggs, whole milk, and melted butter until smooth. Then fold in the drained and patted dry diced pimiento peppers along with the chopped fresh parsley. I learned early on to pat the pimientos dry to avoid soggy muffins—the extra moisture can throw off your batter’s consistency.

Step 3: Mix, Scoop, and Bake

Pour the wet ingredients into the dry and gently fold them together with a spatula—no need to overmix here; a few lumps are totally fine. Scoop the batter evenly into your prepared muffin tin. Bake for about 24 to 28 minutes, until the tops are puffed and a toothpick inserted comes out clean. I usually start checking at 24 minutes so I don’t overbake and dry them out.

Step 4: Cool and Serve with Pimiento Cheese

Once out of the oven, transfer muffins to a wire rack to cool slightly. These muffins are fantastic warm but still delicious at room temperature. The best part? Slather a generous dollop of pimiento cheese on top—the creaminess complements the spicy, cheesy muffins perfectly. Trust me, it’s the ultimate comfort combo!

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Pro Tips for Making Pimiento Cheese Corn Muffins Recipe

Don’t Skip Draining Pimentos: I used to toss them straight in, but drying them prevents sogginess and maintains muffin texture.
Gentle Folding is Key: Overmixing can make the muffins tough; just stir until ingredients are moistened.
Use Sharp Cheddar: It gives bold flavor that cuts through the sweetness of corn and heat from cayenne.
Check Early for Doneness: Ovens vary, so start testing at 24 minutes to avoid dry muffins.

How to Serve Pimiento Cheese Corn Muffins Recipe

The image shows five golden yellow muffins with red and green bits mixed inside, resting on a long, narrow black board placed on a white marbled surface. Each muffin has a slightly rough texture with a rounded top and a slightly crispy edge. One muffin is partially visible in the lower left corner, showing a creamy, light brown spread inside. The colors on the muffins look fresh and inviting. photo taken with an iphone --ar 2:3 --v 7 - Pimiento Cheese Corn Muffins, cheesy corn muffins, easy corn muffin recipe, spicy cheddar muffins, Southern corn muffin recipe

Garnishes

I love adding a small pat of butter or a fresh sprinkle of chopped parsley on warm muffins just before serving—adds a fresh pop that brightens the richness. If you’re feeling adventurous, a drizzle of honey balances the savory cheese beautifully.

Side Dishes

These muffins pair wonderfully with a big, fresh green salad or smoky grilled meats. At home, we enjoy them alongside pulled pork or a bowl of chili—perfect for soaking up all those delicious flavors!

Creative Ways to Present

For a special occasion brunch, I’ve served these muffins split open with a generous spread of pimiento cheese and a fried egg on top, garnished with chives and hot sauce—instant crowd-pleaser and fancy enough for guests.

Make Ahead and Storage

Storing Leftovers

Leftover muffins store beautifully in an airtight container at room temperature for up to two days. I’ve found wrapping them individually can help keep them moist longer if your family doesn’t finish them fast.

Freezing

Freezing works great with this Pimiento Cheese Corn Muffins Recipe! I usually freeze fully cooled muffins in a freezer-safe bag for up to three months. Just thaw at room temperature or pop them in the oven to refresh before serving.

Reheating

Reheat your muffins in a 350°F oven for about 10 minutes to regain that fresh-baked texture and warm them through without drying. A quick 15-second microwave zap works if you’re in a hurry, but the oven gives the best results.

FAQs

Can I use different cheese in the Pimiento Cheese Corn Muffins Recipe?

Absolutely! While sharp cheddar gives the best flavor and melt, you can experiment with pepper jack for more heat or Monterey Jack for a milder option. Just choose a cheese that melts well to keep the texture moist.
Can I make this recipe gluten-free?

Yes! Swap the all-purpose flour for a gluten-free blend that’s suitable for baking. Make sure your baking powder is gluten-free too. The texture may be a bit different but still delicious.
Do the muffins freeze well?

They do! These corn muffins freeze beautifully. Just cool completely, then freeze in a single layer before transferring to a sealed bag or container. Thaw at room temperature and reheat as desired.
Is it necessary to add cayenne pepper?

Not at all—it’s there to add a gentle warmth and depth of flavor, but you can reduce or omit it if you prefer a milder muffin. The cheddar and pimento still deliver plenty of tasty character!
Can I make the batter ahead of time?

I recommend baking the muffins right after mixing for the best rise and texture. If you need to prep early, refrigerate the batter for no more than a couple of hours and gently stir before scooping.

Final Thoughts

When I first tried this Pimiento Cheese Corn Muffins Recipe, I was blown away by how simple ingredients could come together into something so comforting and delicious. It’s quickly become one of my go-to recipes for everything from weekday breakfasts to weekend gatherings. I hope you enjoy making and eating these as much as I do—there’s nothing like a warm muffin full of cheesy, peppery goodness to brighten your day. Give it a try, and I’m pretty sure it’ll become a favorite in your home, too!