Best 4 Bell Pepper Muffins Recipes

Calling all muffin enthusiasts and veggie lovers! Get ready to embark on a culinary journey with our sensational bell pepper muffins. Whether you're a seasoned baker or just starting your kitchen adventures, these delectable treats are sure to impress. Our curated collection of recipes offers a symphony of flavors, textures, and colors that will tantalize your taste buds and satisfy your cravings. From classic savory muffins bursting with bell pepper goodness to delightful sweet muffins with a hint of bell pepper zest, we've got you covered. So, preheat your oven, gather your ingredients, and let's dive into the world of bell pepper muffins!

Here are our top 4 tried and tested recipes!

JALAPEñO CORN MUFFINS WITH RED BELL PEPPER

Jalapeño Corn Muffins with Red Bell Pepper image

Categories Bread Breakfast Brunch Bake Picnic Corn Bell Pepper Summer Jalapeño Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 14

Number Of Ingredients 16

Ingredients

Nonstick vegetable oil spray
8 tablespoons butter
1 cup chopped onion
2 teaspoons minced fresh garlic
1 1/2 cups yellow cornmeal
1 cup all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 1/4 teaspoons salt
1/2 teaspoon baking soda
1 cup whole milk
4 large eggs
1 cup frozen corn kernels, thawed, drained
1/2 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 1/2 tablespoons finely chopped seeded jalapeño chili

Steps:

Position rack in center of oven and preheat to 400°F. Spray fourteen 1/3-cup muffin cups with nonstick vegetable oil spray, or line with paper liners. Melt 2 tablespoons butter in heavy small saucepan over medium heat. Add onion and garlic and sauté until onion is tender, about 8 minutes. Add remaining 6 tablespoons butter; stir until melted.
Combine cornmeal and next 5 ingredients in large bowl. Whisk milk and eggs together in medium bowl; mix into dry ingredients. Add onion-butter mixture, corn, red bell pepper, cilantro and jalapeño and stir until just blended.
Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Cool muffins slightly on wire rack; serve warm.

BELL PEPPER MUFFINS

Bell Pepper Muffins image

Featuring three types of peppers and a hint of basil, these tender muffins are perfect with chicken. I trimmed down the original recipe to make them low in fat and cholesterol. -Karen Shipp of San Antonio, Texas

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

1/4 cup each chopped green pepper, sweet yellow pepper and sweet red pepper
2 tablespoons butter
2 cups all-purpose flour
2 tablespoons sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon dried basil
1 large egg
1/4 cup egg substitute
1 cup fat-free milk

Steps:

In a nonstick skillet, saute peppers in butter until tender; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and basil. Whisk the egg, egg substitute and milk; stir into dry ingredients just until moistened. Fold in the peppers., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 119 calories, Fat 3g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 228mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

BISCUIT-Y BELL PEPPER MUFFINS

Biscuit-y Bell Pepper Muffins image

I like to use three or four different colors of pepper for these easy muffins. When you cut one open, it looks like a rainbow!-Rachel Garcia, Arlington, Virginia

Provided by Taste of Home

Time 35m

Yield 10 muffins.

Number Of Ingredients 13

Ingredients

1/2 cup butter, cubed
1/3 cup finely chopped green onions
1/3 cup finely chopped sweet red pepper
1/4 cup finely chopped sweet yellow pepper
2 eggs
2/3 cup sour cream
1-1/2 cups all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon baking soda
1/4 teaspoon dried tarragon

Steps:

In a small skillet, melt butter. Add onions and peppers; saute until tender. Remove from the heat; cool for 5 minutes., In a small bowl, whisk eggs and sour cream. Stir in onion mixture until blended. In a large bowl, combine the remaining ingredients. Stir in sour cream mixture just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 208 calories, Fat 13g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 354mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

MINI BELL PEPPER & FETA MUFFINS

Mini Bell Pepper & Feta Muffins image

I found this recipe in a Greek food magazine in 2015 Made these muffins for a party I had. All my guests loved them, they disappeared in no time. I've been asked to make them quite often. So translated and I'm glad to be sharing with you.to enjoy also.

Provided by Maria *

Categories Cheese Appetizers

Time 35m

Number Of Ingredients 11

Ingredients

1 roasted red pepper (jar) pat dry & dice
1 c all purpose flour, shifted with baking powder
2 tsp baking powder, shifted with flour
1 any color bell pepper, diced
1 tsp salt, maybe less due to feta cheese
2 tsp parsley, finely chopped
2/3 c milk
1/2 c butter, melted & lukewarm
1 egg
1/2 c feta cheese, crumbled
freshly ground pepper

Steps:

1. Preheat oven at 33o degrees. Prepare 30 mini muffin cups, with mini muffin liners or grease & flour your muffin pan.
2. With kitchen paper towel pat dry roasted pepper & dice. Shift flour & baking powder. Add peppers, salt & parsley.
3. In another bowl whisk together the milk, butter & egg to combine Pour the wet ingredients in the center of the dry ingredients. With a wooden spoon or spatula lightly fold the wet ingredients into the dry ingredients to combine. Don't overmix.
4. Half fill the muffin cups with the batter, add the feta cheese & then cover with some batter.
5. If making mini muffins bake 12-15 minutes, till toothpick comes out clean. Let cool & ENJOY!
6. TIP:: 1. If you don't have a miNi muffin pan you could use a regular muffin pan, where you will make 15 muffins, like my picture.

Tips:

Mise en Place: Before starting, measure and prepare all ingredients to ensure a smooth cooking process.
Choosing Bell Peppers: Select ripe, firm bell peppers with vibrant colors for the best flavor and texture.
Chopping Technique: For even cooking, aim for bell pepper pieces of uniform size.
Sautéing Vegetables: Cook the bell peppers and onions over medium heat to allow them to soften and caramelize.
Muffin Pan Prep: Grease or line the muffin cups with paper liners to prevent sticking.
Mixing Dry Ingredients: Sift flour, baking powder, and salt together to ensure even distribution.
Mixing Wet Ingredients: Whisk eggs, milk, and melted butter separately before combining with the dry ingredients.
Folding in Vegetables: Gently fold the sautéed bell peppers and onions into the batter until just combined to avoid overmixing.
Fill and Bake: Divide the batter evenly among prepared muffin cups and bake until a toothpick inserted into the center comes out clean.
Cooling: Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Conclusion:

Bell pepper muffins are a versatile and delicious treat that can be enjoyed for breakfast, lunch, or as a snack. With their vibrant colors, sweet and savory flavors, and wholesome ingredients, these muffins are a perfect addition to any meal. Whether you're looking for a quick and easy grab-and-go option or a delightful addition to your brunch spread, bell pepper muffins are sure to satisfy your cravings. So, gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the goodness of bell peppers!