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

Jump to Recipe· 4.7 from 116 reviews

If you’re a fan of Southern flavors and cheesy, comforting bites, you’re going to be absolutely smitten with this Pimiento Cheese Corn Muffins Recipe. These muffins are a delightful twist on the classic corn muffin, loaded with sharp cheddar, just the right kick of cayenne, and those sweet little pops from pimiento peppers. I absolutely love how these turn out — moist, fluffy, and bursting with cheesy goodness that my whole family goes crazy for. Trust me, once you try these, they’ll become a staple in your kitchen too!

🧡

Why You’ll Love This Recipe

Bursting with Flavor: The combo of cheddar, pimiento peppers, and a hint of cayenne gives these muffins a perfect savory punch.
Easy to Make: With simple pantry staples and straightforward steps, it’s a recipe you can whip up any day of the week.
Versatile Serving: Great warm or at room temp, perfect for breakfast, snack, or alongside dinner.
Family Favorite: Once I made these, they disappeared fast — my crew asks for them regularly now!

Pimiento Cheese Corn Muffins Recipe - Recipe Step

Ingredients You’ll Need

Every ingredient here plays a key role in the rich texture and bold flavors of these Pimiento Cheese Corn Muffins. Whether you shop for fresh parsley or go for a high-quality cheddar, these little details really bring the recipe together beautifully.

Pimiento Cheese Corn Muffins Recipe - Ingredients

Cooking spray: For a quick, no-stick coating — makes muffin removal a breeze.
Yellow cornmeal: Gives that authentic corn muffin texture and subtly sweet corn flavor.
All-purpose flour: Balances the cornmeal to keep muffins tender.
Granulated sugar: Adds just a touch of sweetness to offset the savory cheese and peppers.
Baking powder: The main leavener, ensuring fluffy, airy muffins every time.
Kosher salt: Enhances all the flavors without overpowering.
Baking soda: Helps with rise and tender crumb when combined with acidic ingredients.
Garlic powder: Adds subtle warmth and savory depth.
Cayenne pepper: Brings a gentle heat — adjust to your spice love.
Shredded cheddar cheese: Sharp and melty sharp cheddar is key — don’t skimp here.
Eggs: Provide structure and richness, binding everything together.
Whole milk: Keeps the batter moist and tender.
Unsalted butter, melted: Adds richness and a tender crumb.
Diced pimiento peppers: These lovely little sweet peppers bring color and that classic pimiento cheese vibe.
Fresh parsley: Brightens the muffins and adds fresh herbal notes.
Pimiento cheese: For serving — whether store-bought or homemade, it’s the perfect finishing touch.

📝

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

I love making this Pimiento Cheese Corn Muffins Recipe my own by swapping ingredients or adding little touches depending on the season or what I have on hand. You should definitely feel free to experiment and make these muffins your own cozy creation.

Add a spicy twist: I sometimes add a bit more cayenne or a couple dashes of hot sauce directly to the batter — it wakes up the flavors in the best way.
Use different cheeses: Sharp white cheddar is my go-to, but Monterey Jack or pepper jack can make these extra melty and fun.
Make it gluten-free: Try swapping the all-purpose flour for a 1-to-1 gluten-free flour blend; just be sure to check the mix contains xanthan gum for structure.
Herb variations: If parsley isn’t your favorite, fresh chives or green onions work wonders, bringing a mild oniony flavor.

How to Make Pimiento Cheese Corn Muffins Recipe

Step 1: Prep the dry ingredients and cheese mix

First, preheat your oven to 375ºF and grease a 12-cup muffin tin well with cooking spray — this step is crucial for easy muffin removal, trust me. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, baking soda, garlic powder, and cayenne pepper until everything’s evenly combined. Then, fold in the shredded cheddar cheese so it’s well distributed throughout the dry mix. I learned that stirring the cheese in dry keeps it evenly dispersed in the muffins instead of sinking to the bottom.

Step 2: Mix the wet ingredients and add peppers

In another bowl, whisk together your eggs, whole milk, and melted butter until smooth. Then stir in the diced pimiento peppers (don’t forget to pat them dry to avoid soggy muffins!) and chopped fresh parsley. This step is where the moisture and those classic pimiento bits get incorporated, adding fresh color and flavor to the batter.

Step 3: Combine and fill muffin cups

Pour the wet mixture into the dry ingredients bowl and gently fold together with a spatula. You’ll want to mix just until combined — a few lumps are okay because overmixing can make your muffins dense and tough. Carefully spoon the batter into the prepared muffin cups, filling each about three-quarters full. This recipe makes a dozen, perfect for a brunch or snack stash.

Step 4: Bake until golden and puffed

Bake in your preheated oven for about 24 to 28 minutes. I like to start checking at 24 minutes by inserting a toothpick in the center — it should come out clean with no wet batter. The tops will be golden and puffed, with a slight crispness on the edges that’s just delightful.

Step 5: Cool and serve with pimiento cheese

Transfer your muffins to a wire rack to cool a bit — they’re fabulous warm, but also great at room temperature. Slather them generously with your favorite pimiento cheese spread, whether you made your own or picked up a good-quality jar. I discovered this trick of serving warm with pimiento cheese really brings the flavors together in a way that’s pure comfort food magic.

👨‍🍳

Pro Tips for Making Pimiento Cheese Corn Muffins Recipe

Measure Cornmeal Accurately: I learned to spoon and level the cornmeal instead of scooping directly from the bag to avoid dense muffins.
Pat Peppers Dry: Removing excess moisture from the pimientos stops the batter from becoming too wet and prevents soggy muffins.
Don’t Overmix Batter: Mixing until just combined keeps the muffins tender — lumps are totally fine here!
Use Fresh Parsley: Fresh herbs add a bright lift; dried parsley just isn’t the same.

How to Serve Pimiento Cheese Corn Muffins Recipe

Pimiento Cheese Corn Muffins Recipe - Serving

Garnishes

I usually garnish these muffins with a few fresh parsley leaves or a tiny sprinkle of extra shredded cheddar on top just before serving. Sometimes, I add a small dollop of pimiento cheese right on top for instant indulgence — it’s a simple touch that makes guests smile.

Side Dishes

These muffins pair wonderfully with classic Southern sides like chicken and dumplings, collard greens, or a chilled cucumber salad. For breakfast, I love serving them alongside scrambled eggs or a hearty tomato jam — it’s the perfect balance of savory and sweet.

Creative Ways to Present

For brunch gatherings, I like to arrange these muffins on a rustic wooden board with bowls of assorted pimiento cheeses and charcuterie. You can also split them in half and serve as mini sliders with ham or smoked turkey — such a crowd-pleaser that’s easy to customize!

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature for up to two days. If the kitchen is warm, I prefer refrigerating them to maintain freshness — just let them come back to room temperature or warm them lightly before serving.

Freezing

These corn muffins freeze beautifully. I wrap each one individually in plastic wrap and pop them in a freezer bag for up to 3 months. When I’m ready to enjoy, I just thaw them overnight in the fridge or heat from frozen gently in the microwave or oven.

Reheating

To reheat, I prefer the oven at 350ºF for about 10 minutes to bring back the crispy exterior and warm the cheesy center. A quick 20 seconds in the microwave works in a pinch, but you’ll miss that lovely crust I love so much.

FAQs

Can I make the Pimiento Cheese Corn Muffins Recipe dairy-free?

Yes! I’ve successfully swapped the whole milk for unsweetened almond or oat milk and used a dairy-free butter substitute. For the cheese, you can try dairy-free cheddar shreds or omit it entirely, but keep in mind that some of the signature cheesy flavor will be different.
Do I have to use fresh parsley?

Fresh parsley is definitely my top pick because it adds brightness and freshness that dried just can’t replicate. If you’re in a pinch, a teaspoon of dried parsley will work, but reduce the amount slightly since dried herbs are more concentrated.
Can I use homemade pimiento cheese in this recipe?

Absolutely! If you have homemade pimiento cheese, it’s pure magic with these muffins — slather it on warm for a next-level treat. The recipe pairs beautifully with either homemade or good-quality store-bought versions.
What if I don’t have pimiento peppers?

If pimiento peppers are hard to find, you can substitute roasted red bell peppers, diced finely and drained well. The flavor will be a bit different but still delicious and colorful.

Final Thoughts

Making this Pimiento Cheese Corn Muffins Recipe was a really fun discovery for me — it brought together all the flavors I love in a perfectly handheld form. I’ve made these for casual family dinners, brunch gatherings, and even impromptu weekend snacks. The combo of cheesy, slightly spicy, and beautifully tender corn muffins is just a little piece of Southern heaven. I can’t recommend giving this one a try enough — your kitchen (and taste buds) will thank you!