Best 8 Cheddar Coarse Black Pepper Muffins Recipes

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Indulge in the delightful union of sharp cheddar cheese and the bold kick of coarse black pepper in these heavenly Cheddar Coarse Black Pepper Muffins. Perfectly balancing savory and spicy flavors, these muffins are a delightful treat for any occasion. Our collection features an array of delectable muffin recipes that cater to various dietary needs and preferences. Dive into the classic Cheddar Coarse Black Pepper Muffins, gluten-free and keto-friendly options, delectable vegan muffins, and a tantalizing cornbread variation infused with the same irresistible cheddar and black pepper combination. Prepare to tantalize your taste buds with a symphony of flavors in every bite.

Here are our top 8 tried and tested recipes!

CHEDDAR MUFFINS



Cheddar Muffins image

These easy Cheddar Muffins are only 4 ingredients! They go great with any meal and are super easy to make.

Provided by The Southern Lady Cooks

Categories     bread

Time 37m

Number Of Ingredients 4

2 cups self-rising flour
2 cups buttermilk (can use regular milk)
2 cups shredded cheddar cheese
1 1/2 teaspoons garlic powder

Steps:

  • Whisk together the flour, cheese and garlic powder. Stir in the milk. Spray a 12 cup muffin tin and fill each cup. Bake in preheated 400 degree oven for 25-30 minutes.

CHEDDAR COARSE BLACK PEPPER MUFFINS



Cheddar Coarse Black Pepper Muffins image

Make and share this Cheddar Coarse Black Pepper Muffins recipe from Food.com.

Provided by southern chef in lo

Categories     Quick Breads

Time 20m

Yield 12 muffins

Number Of Ingredients 9

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
1 1/4 cups milk
1/4 cup vegetable oil
1 egg
1 cup shredded sharp cheddar cheese, divided

Steps:

  • Preheat oven to 400°F.
  • Grease or paper line 12 tin muffin cup pan.
  • Combine flour, sugar, baking powder, pepper, and salt in a large bowl.
  • In another bowl, combine milk, oil, and egg until blended. Stir into flour mixture just until moistened.
  • Fold in 3/4 cup of cheese and spoon the mix into muffin tins. Sprinkle cheese over top and bake 15 to 20 minutes until light golden brown. Cool in pan for 5 minutes. Remove and serve warm.

NEW ORLEANS BLACK MUFFINS



New Orleans Black Muffins image

Make and share this New Orleans Black Muffins recipe from Food.com.

Provided by Pinay0618

Categories     Quick Breads

Time 1h

Yield 18 serving(s)

Number Of Ingredients 10

3/4 cup hot water
1/2 cup molasses
2 cups low-fat milk
2 cups whole wheat flour
1 cup flour
3/4 cup sugar
3 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 -1 1/2 cup pecans, toasted and coarsely chopped

Steps:

  • Preheat the oven to 300 degrees. Lightly spray the cups of a 12-cup muffin pan with nonstick spray oil or line them with paper or foil muffin cups.
  • In a medium bowl, combine the hot water and molasses, stirring until well blended. Add the milk and mix to combine.
  • In a large bowl, sift together the flours, sugar, baking powder, baking soda and salt.
  • Use a spatula to fold the liquid mixture and pecans into the dry ingredients just until the flour is incorporated; do not overmix. (The batter will be dark mocha-colored and dense.) Fill the cups almost to the top and bake for 45 minutes to 1 hour, until the muffins are set. Serve warm.

Nutrition Facts : Calories 184.3, Fat 5, SaturatedFat 0.6, Cholesterol 1.4, Sodium 364.8, Carbohydrate 33, Fiber 2.4, Sugar 15.2, Protein 4

CHEDDAR CHEESE MUFFINS



Cheddar Cheese Muffins image

Nice bread-like cheese muffins. Not overly cheesy, but feel free to add more. One of my favorites!

Provided by Whitney Carson

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 35m

Yield 6

Number Of Ingredients 9

2 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1 ½ cups shredded Cheddar cheese
1 cup plain yogurt
2 eggs, beaten
¼ cup butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 large muffin cups.
  • Mix flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl; stir Cheddar cheese into the flour mixture. Pour yogurt, eggs, and butter over the flour mixture; stir until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups.
  • Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 52.3 g, Cholesterol 114.4 mg, Fat 19.7 g, Fiber 1.1 g, Protein 15.7 g, SaturatedFat 11.8 g, Sodium 943 mg, Sugar 19.9 g

COARSE BLACK PEPPER-CHEESE BREAD



Coarse Black Pepper-Cheese Bread image

My family loves this bread! I like to serve it especially with soups and sometimes along with dinner. This is the bread I make when I don't use my bread machine. This recipe came from a good cook in our area that she shared in our local paper. The prep time includes the rising time, and I put 25 min. baking time, but start checking after 20 minutes. Thanks for trying this, I hope you enjoy it as much as we do!

Provided by peppermintkitty

Categories     Yeast Breads

Time 1h30m

Yield 2 loaves

Number Of Ingredients 10

4 1/2-5 cups flour
2 (1/4 ounce) packages yeast
2 tablespoons sugar
2 teaspoons salt
2 teaspoons fresh coarse ground black pepper
3/4 cup milk
1/4 cup shortening
3/4 cup water
1 egg
1 cup shredded cheddar cheese

Steps:

  • In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and pepper.
  • Mix well In a saucepan, heat milk, water and shortening until warm.
  • Add to flour mixture Add egg and beat at low speed until moistened.
  • Beat 3 minutes at medium speed.
  • By hand, add cheese and enough flour to make a firm dough.
  • Knead well on a floured surface until smooth and elastic, about 10 minutes.
  • Punch dough down, divide into 2 parts.
  • Shape into 2 round loaves.
  • Place on a greased baking sheet, cover and let rise in a warm oven until light and doubled, about 30 minutes.
  • Bake at 375 degrees for 20-25 minutes, until golden brown.
  • Cool on racks, Makes 2 loaves.

Nutrition Facts : Calories 1649.8, Fat 53.5, SaturatedFat 21.7, Cholesterol 165.1, Sodium 2769.2, Carbohydrate 236.8, Fiber 10.1, Sugar 13.7, Protein 52.4

CRACKED PEPPER CHEDDAR MUFFINS



Cracked Pepper Cheddar Muffins image

Found in Taste of Home, these sound great for a cold weather meal, maybe with soup, chili or stews. Made these to go with clam chowder and made a nice match - but after making them agree they need a 1/2 tsp. of salt and I think I'd personally (I love pepper) increase the pepper to about 3/4 tsp.

Provided by Bonnie G 2

Categories     Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon pepper, coarsely ground
1 egg
1 1/4 cups milk
2 tablespoons vegetable oil
1 cup cheddar cheese, shredded

Steps:

  • In a large bowl, combine the flour sugar, baking powder and pepper. In another bowl, whisk the egg, milk and oil. Stir in dry ingredients just until moistened. Fold in cheese.
  • Fill greased muffin cups 2/3 full. Bake at 375°F for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 160.9, Fat 6.9, SaturatedFat 3, Cholesterol 28.9, Sodium 168.1, Carbohydrate 18.6, Fiber 0.6, Sugar 1.2, Protein 5.9

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

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.

CHEDDAR MUFFINS



Cheddar Muffins image

A moist, cheesy muffin studded with sweet red pepper and green onions is so satisfying during the winter months. I recommend making a double batch because these disappear in a flash! -Maria Morelli, Kelowna, British Columbia

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 15

2-1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon Italian seasoning
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1-1/2 cups buttermilk
1/3 cup canola oil
2 garlic cloves, minced
2 cups shredded cheddar cheese
4 green onions, sliced
1/2 cup finely chopped sweet red pepper
2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry
1/3 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, Italian seasoning, baking soda and salt. In another bowl, whisk egg, buttermilk, oil and garlic until blended. Add to flour mixture; stir just until moistened. Fold in cheddar cheese, onions, pepper and sun-dried tomatoes., Fill greased muffin cups three-fourths full. Sprinkle with Parmesan cheese. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 230 calories, Fat 12g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 394mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.

Tips:

  • Use freshly ground black pepper for the best flavor.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
  • Grate the cheddar cheese yourself for a better flavor and texture.
  • Don't overmix the batter. Overmixing can make the muffins tough.
  • Fill the muffin cups only 2/3 full. This will allow the muffins to rise properly.
  • Bake the muffins until a toothpick inserted into the center comes out clean.

Conclusion:

These easy cheddar coarse black pepper muffins are a simple and delicious snack or breakfast treat. They're perfect for a quick on-the-go meal or for packing in lunches. With a few simple ingredients and a little bit of time, you can enjoy these tasty muffins any time you like.

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