Description
These Pimiento Cheese Corn Muffins combine the sweet, hearty flavor of cornmeal with the savory, spicy kick of diced pimiento peppers and sharp cheddar cheese. Soft and moist, these muffins are perfect as a comforting snack or a delicious side dish, enhanced by the creamy richness of 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
- 2 (4-ounce) jars diced pimiento peppers, drained and patted dry
- 1/2 cup chopped fresh parsley leaves
Additional
- Cooking spray for greasing muffin tin
- Store-bought or homemade pimiento cheese, for serving
Instructions
- Prepare Oven and Dry Ingredients: Preheat your oven to 375ºF (190ºC). Grease a standard 12-cup muffin tin with cooking spray. 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 combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk the eggs, whole milk, and melted unsalted butter together until smooth. Then gently stir in the drained diced pimiento peppers and chopped fresh parsley, incorporating them evenly.
- Combine and Fill Muffin Tins: Pour the wet egg mixture into the dry cornmeal flour mixture. Using a spatula, stir gently just until the batter is combined – be careful not to overmix as this can toughen the muffins.
- Bake the Muffins: Spoon the batter evenly into the prepared muffin tin cups. Place the tin in the preheated oven and bake for 24 to 28 minutes, or until the muffins have puffed up and a cake tester or toothpick inserted into 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 warm or at room temperature, slathered generously with your favorite pimiento cheese spread for an extra creamy, flavorful treat.
Notes
- Ensure pimiento peppers are well-drained and patted dry to prevent excess moisture in the batter.
- For a spicier kick, increase the cayenne pepper slightly or add finely chopped jalapeños.
- Use sharp cheddar for a more pronounced cheese flavor.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat gently before serving.
- To keep muffins moist, avoid overbaking; check doneness with a toothpick at 24 minutes.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
