If you love a good Southern classic with a little twist, you’re going to adore this Pimiento Cheese Corn Muffins Recipe. These muffins are fluffy, cheesy little bites of comfort with a subtle kick from the cayenne and the sweetness of fresh pimientos folded right in. I promise, once you try this recipe, these will become a staple for brunches, potlucks, or whenever you want a treat that’s both savory and soul-satisfying. Let me walk you through how to make them perfectly every time!
Why You’ll Love This Recipe
- Flavor-packed: The mix of cheddar, pimientos, and spices makes each muffin bursting with Southern charm and a touch of heat.
- Easy to make: With simple pantry staples and a straightforward method, you’ll have these muffins ready in under an hour.
- Perfect for any occasion: Whether it’s a quick breakfast, side for dinner, or party snack, they fit all the bill effortlessly.
- Customizable: You can tweak the heat or cheese to match your taste buds without losing that classic pimiento cheese magic.
Ingredients & Why They Work
The magic behind this Pimiento Cheese Corn Muffins Recipe lies in how the ingredients balance each other out — crispy cornmeal texture, melty cheddar for richness, and those little pimiento bits surprising you in every bite. Here’s a quick run-through of what you’ll need and why each ingredient shines:
- Cornmeal: Gives that signature grainy texture and a mild sweetness that anchors the muffin.
- All-purpose flour: Adds structure so your muffins hold their shape but stay tender.
- Granulated sugar: Just enough to bring out the cornmeal’s natural sweetness without tasting sugary.
- Baking powder & baking soda: These leavening agents ensure your muffins rise perfectly, so they’re fluffy and light.
- Kosher salt: Essential for enhancing all the flavors.
- Garlic powder: Adds a subtle savory undertone that complements the cheese beautifully.
- Cayenne pepper: A tiny kick to keep things interesting — feel free to adjust!
- Shredded cheddar cheese: I use sharp cheddar for that bold, satisfying cheesy flavor that melts just right.
- Eggs: Bind everything together and add richness.
- Whole milk: Keeps the batter moist and tender — skim or plant milk won’t be quite the same here.
- Melted unsalted butter: Adds incredible richness and a slight crispiness to the muffin tops.
- Diced pimiento peppers: These little gems add sweetness and that signature pop of red color.
- Fresh parsley: Brightens the flavor and adds a fresh green note.
- Pimiento cheese (store-bought or homemade): For serving, this is the crown jewel — slathering it on the warm muffins is pure bliss.
Make It Your Way
I love that this Pimiento Cheese Corn Muffins Recipe is just begging for your personal touch. Over time, I’ve played around with spice levels and cheese blends, and you should feel free to do the same to fit your vibe.
- Variation: Sometimes I swap half the cheddar for smoked mozzarella to add a little gooeyness with a smoky edge — it’s a crowd-pleaser.
- Heat Level: If you like things spicy, adding a pinch more cayenne or a dash of hot sauce mixed into the wet ingredients takes these muffins up a notch.
- Herb Swap: Fresh thyme or chives instead of parsley bring a different freshness that’s just as lovely.
- Gluten-free Version: Substitute the flour with a gluten-free blend and double-check your baking powder is gluten-free; texture will be a tad different but still delicious.
Step-by-Step: How I Make Pimiento Cheese Corn Muffins Recipe
Step 1: Prepping the dry ingredients
First things first: I preheat my oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray. Next, in a medium bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, kosher salt, baking soda, garlic powder, and cayenne pepper. This step is crucial because it distributes the leavening agents evenly so your muffins rise just right. Then, stir in the shredded cheddar cheese — make sure it’s evenly scattered through the mix to get cheesy pockets throughout your muffins.
Step 2: Combining the wet ingredients
In a separate bowl, whisk the eggs until well blended. Then add the whole milk and melted butter, whisking them together until smooth. At this point, gently stir in the diced pimiento peppers and chopped fresh parsley. I like to pat the pimientos dry after draining them — a little moisture can make the batter too watery and affect the muffin’s texture.
Step 3: Bringing it all together
Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula just until combined. Be careful not to overmix here — a few lumps are totally fine and actually help keep your muffins tender. Overmixing can lead to tough muffins, and that’s the last thing we want!
Step 4: Baking time
Use a scoop or spoon to fill your prepared muffin tins evenly with batter. Pop them in the preheated oven and bake for about 24 to 28 minutes. You’ll know they’re done when the tops are puffed, golden, and a toothpick inserted comes out clean. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack — this helps avoid soggy bottoms. Now here’s the best part: serve them warm or room temperature with a generous slather of pimiento cheese on top for a seriously decadent bite.
Pro Tips for Making Pimiento Cheese Corn Muffins Recipe
- Dry Pimientos Make a Difference: Always drain and pat your pimientos dry to keep the batter from getting watery, which affects muffin texture.
- Don’t Overmix Batter: Mixing just until combined prevents dense muffins — a few lumps are totally fine.
- Use Sharp Cheddar: Sharp cheddar gives the best punch of flavor; mild cheeses won’t stand out as much.
- Watch Baking Time Closely: Ovens vary; start checking at 22 minutes to avoid drying out your muffins while ensuring they’re fully baked.
How to Serve Pimiento Cheese Corn Muffins Recipe
Garnishes
I love topping mine with a generous spoonful of pimiento cheese, but if you want to get fancy, try a sprinkle of extra chopped parsley or even a few thinly sliced scallions on top. A little drizzle of honey butter isn’t a bad call either — especially if you want a hint of sweet to balance the heat.
Side Dishes
These muffins pair beautifully with just about anything Southern or BBQ — think smoky pulled pork, a fresh chopped salad, or even a bowl of chili. For brunch, I like to serve them alongside scrambled eggs and crispy bacon for a well-rounded meal that feels like a cozy Sunday morning hug.
Creative Ways to Present
For a party, you can slice these muffins in half and create mini sliders with your favorite deli meats and extra pimiento cheese. They also look charming served in a rustic basket lined with a colorful napkin — it makes a great conversation starter when guests ask about the cheesy surprise inside!
Make Ahead and Storage
Storing Leftovers
If you have leftovers — and you probably will — store them in an airtight container at room temperature for up to two days. They stay surprisingly moist and tasty, but I always prefer them fresh. If you want to keep them longer, refrigeration is next.
Freezing
I’ve frozen these muffins successfully by wrapping each one tightly in plastic wrap and placing them in a freezer bag. Frozen muffins last for up to three months. When you want some, just thaw them overnight in the fridge or pop them in the toaster oven for a quick rewarm.
Reheating
The key to reviving these muffins is gentle reheating. I recommend toasting them at 300°F for about 8–10 minutes or microwaving them for 20 seconds wrapped in a damp paper towel to keep them soft without drying out. Then, slather on your favorite pimiento cheese, and you’re good to go!
FAQs
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Can I make these muffins dairy-free?
Absolutely! Swap the cheddar cheese for a dairy-free cheese alternative and use a plant-based milk like almond or oat milk, plus vegan butter or coconut oil for the fat. The texture might be a bit different, but you’ll still get a tasty muffin.
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What’s the best way to store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to two days or refrigerate them for up to a week. For longer storage, freezing is best; just remember to wrap them well to avoid freezer burn.
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Can I use fresh pimiento peppers instead of jarred?
You can, but keep in mind fresh pimientos might have a different moisture content and flavor intensity. If you do use fresh, finely dice them and pat dry to avoid adding extra moisture that could affect the muffin texture.
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How spicy are these muffins?
The cayenne in this recipe adds a gentle warmth that’s more of a background note than a punch in the face. You can always adjust the heat to your liking by adding more or less cayenne powder.
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Can I prepare the batter ahead of time?
It’s best to bake immediately after mixing for the fluffiest muffins. However, you can prepare the dry ingredients the day before and store them in an airtight container; then mix wet ingredients and combine right before baking.
Final Thoughts
This Pimiento Cheese Corn Muffins Recipe holds a special place in my kitchen because it’s the perfect mix of comfort food and bright, bold flavors. Every time I bake a batch, it brings back memories of family gatherings and casual get-togethers, filled with laughter and that irresistible cheesy aroma. I honestly think you’ll find these muffins a new favorite, just like I did — and once you try them slathered with pimiento cheese, you’ll see why! So, grab your mixing bowl, and let’s get baking. I know you’ll enjoy these as much as I do.
Print
Pimiento Cheese Corn Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
These Pimiento Cheese Corn Muffins are a deliciously savory and slightly spicy treat, perfect for breakfast or as a side dish. Made with yellow cornmeal, sharp cheddar cheese, and tangy diced pimiento peppers, these muffins offer a moist texture and rich flavor. They are best served warm with a generous spread of creamy pimiento cheese.
Ingredients
Dry Ingredients
- 1 1/4 cup yellow cornmeal (175 g)
- 1 cup all-purpose flour (120 g)
- 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 unsalted butter, melted (115 g / 1 stick)
Add-ins and Toppings
- 2 (4-ounce) jars diced pimiento peppers, drained and patted dry
- 1/2 cup chopped fresh parsley leaves
- Cooking spray, for greasing
- Store-bought or homemade pimiento cheese, for serving
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375ºF. Grease a standard 12-cup muffin tin thoroughly with cooking spray to prevent sticking.
- 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 to combine evenly.
- Mix wet ingredients: In another medium bowl, whisk the eggs, whole milk, and melted unsalted butter until smooth. Then fold in the diced pimiento peppers and chopped fresh parsley leaves to the wet mixture.
- Combine mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a spatula, gently stir until just combined, avoiding overmixing to keep the muffins tender.
- Fill muffin tin and bake: Scoop the batter evenly into the prepared muffin tin cups. Bake in the preheated oven for 28 minutes, or until the muffins have puffed up and a toothpick inserted into the center comes out clean.
- Cool and serve: Transfer the muffins to a wire rack and allow them to cool slightly. Serve warm or at room temperature, slathered with your favorite pimiento cheese.
Notes
- Drain and pat dry the diced pimiento peppers well to prevent excess moisture in the batter.
- For extra cheesy muffins, fold in an additional 1/4 cup shredded cheddar cheese into the batter before baking.
- If you want a milder spice, reduce or omit the cayenne pepper.
- These muffins freeze well; store cooled muffins in an airtight container in the freezer and reheat before serving.
- You can substitute buttermilk for whole milk to add a tangy flavor and tender crumb.
