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
Scale
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.
