Description
These Pimiento Cheese Corn Muffins combine the savory flavors of sharp cheddar, sweet cornmeal, and tangy pimiento peppers into soft, fluffy muffins. Perfect for breakfast or a snack, they’re baked to golden perfection and served warm with creamy pimiento cheese spread.
Ingredients
Scale
Dry 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)
Wet Ingredients
- 2 large eggs
- 3/4 cup whole milk
- 1/2 cup (1 stick; 115 g) unsalted butter, melted
Add-ins and Garnishes
- 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
Instructions
- Preheat and Prepare: Preheat your oven to 375ºF. Grease a standard 12-cup muffin tin evenly with cooking spray to ensure the muffins release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, kosher salt, baking soda, garlic powder, and cayenne pepper. Stir in the shredded cheddar cheese until evenly distributed throughout the mixture.
- Combine Wet Ingredients: In a separate medium bowl, whisk the eggs, whole milk, and melted butter until smooth. Then fold in the diced pimiento peppers and chopped fresh parsley to the wet mixture.
- Combine Wet and Dry: Pour the wet ingredients into the dry mixture. Stir gently with a spatula just until the batter is combined—avoid overmixing for tender muffins.
- Fill Muffin Tin and Bake: Spoon the batter evenly into the prepared muffin tin cups, filling each about three-quarters full. Bake in the preheated oven for 24 to 28 minutes, or until the muffins are puffed, golden, and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and transfer them to a wire rack to cool slightly. Serve the muffins warm or at room temperature, generously slathered with your favorite pimiento cheese spread.
Notes
- Do not overmix the batter to keep the muffins light and fluffy.
- Drain and pat dry the pimiento peppers well to avoid excess moisture in the batter.
- You can substitute whole milk with buttermilk for a tangier flavor and slightly tender crumb.
- For spicier muffins, increase the cayenne pepper slightly or add finely chopped jalapeños.
- These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
