Pepper and Cheese Muffins – Perfectly Savory, Soft, and Packed with Flavor!
These muffins are a delightful twist on your classic snack or breakfast—fluffy, cheesy, and bursting with the vibrant bite of bell peppers. They’re great for lunchboxes, brunch tables, or even as a side to soups and salads.
I remember my mom baking these on chilly mornings when the kitchen smelled like melted cheese and fresh peppers. We’d grab one warm from the oven and pair it with butter or sour cream. They became our comfort food—simple, satisfying, and always gone too fast!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese
- 1 cup finely diced bell peppers (red, green, or a mix)
- 1 egg
- ¾ cup milk
- ¼ cup vegetable oil
Instructions:
- Preheat oven to 375°F (190°C) and grease or line a muffin tin.
- In a large bowl, whisk together flour, baking powder, salt, and black pepper.
- Stir in shredded cheese and chopped bell peppers.
- In another bowl, beat the egg, then add milk and oil.
- Pour the wet mixture into the dry and stir gently until just combined.
- Fill muffin cups about ¾ full with the batter.
- Bake for 18–22 minutes, or until golden and a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Nutrition Facts (Per Muffin – Approximate)
| Calories | 180 kcal |
| Fat | 10 g |
| Carbohydrates | 17 g |
| Protein | 5 g |
| Sugar | 2 g |
| Sodium | 240 mg |
Printable Recipe Summary
| Pepper and Cheese Muffins | |
|---|---|
| Ingredients | Flour, baking powder, salt, pepper, cheese, bell peppers, egg, milk, oil |
| Instructions | Mix dry and wet separately, combine gently, bake until golden |
FAQs
Q: Can I use other cheeses?
Yes! Try mozzarella, pepper jack, or a mix of cheeses for a new flavor twist.
Q: Can I make them spicy?
Absolutely—add diced jalapeños or a pinch of chili flakes for heat.
Q: Are they freezer-friendly?
Yes, just cool completely and freeze in an airtight container. Reheat in the oven or microwave.
Q: Can I use whole wheat flour?
You can replace up to half the all-purpose flour with whole wheat, though texture may be slightly denser.
