Pimiento Cheese Corn Muffins Recipe

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

1. Preheat your oven to 375ºF. Grease a standard 12-cup muffin tin thoroughly with cooking spray to prevent sticking.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Nutrition

Calories: 265kcal | Carbohydrates: 28g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: 55mg | Sodium: 420mg | Fiber: 2g | Sugar: 5g