Best 2 Corn And Pepper Muffins Recipes

Calling all corn and pepper enthusiasts! Get ready to tantalize your taste buds with a culinary journey that celebrates the vibrant flavors of fresh corn and colorful bell peppers. Our article presents an irresistible array of corn and pepper muffin recipes, each offering a unique twist on this classic breakfast treat. From the classic combination of cornmeal, bell peppers, and cheese to innovative variations featuring sun-dried tomatoes, bacon, and even a touch of sweetness from pineapple, these recipes cater to every palate. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you towards creating perfect corn and pepper muffins that are moist, flavorful, and visually stunning. So, gather your ingredients, preheat your oven, and prepare to embark on a delicious adventure with our collection of corn and pepper muffin recipes.

Let's cook with our recipes!

ONION AND RED PEPPER CORN MUFFINS

Onion and Red Pepper Corn Muffins image

This is an old fashioned corn muffin recipe, which is very yummy as a side dish, for BBQ's and picnics, etc.

Provided by Dee514

Categories Quick Breads

Time 30m

Yield 18 muffins

Number Of Ingredients 11

Ingredients

1 red pepper, seeded and chopped
1 medium onion, chopped
2 tablespoons butter
1 1/2 cups milk
4 tablespoons butter, melted
2 eggs
1 1/2 cups yellow cornmeal
1 cup unbleached flour
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt

Steps:

Heat oven to 400°F.
Grease bottoms only of 18 muffin cups (2 1/2inches x 1 1/2 inches in size).
Cook onions and peppers in butter for 2 minutes, stirring occasionally, until softened.
In a large bowl, using a fork, beat milk, 4 Tablespoons melted butter and eggs until well combined.
Stir in cornmeal, flour, sugar, baking powder and salt until flour is moistened.
(Batter will be slightly lumpy).
Fold in the peppere and onions.
Divide batter evenly among the muffin cups (batter will be almost level with rims of muffin cups).
Bake muffins for about 20 minutes or until light golden brown.

CORN AND PEPPER MUFFINS

Corn and Pepper Muffins image

I found this recipe on browneyedbaker's website. Her title for it is Savory Corn and Pepper Muffins. These muffins have a distinct peppery taste. My husband loved them and so did I.

Provided by Valerie Johnson

Categories Savory Breads

Time 35m

Number Of Ingredients 14

Ingredients

1 c all purpose flour
1 c yellow cornmeal
3 Tbsp sugar
1 Tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp chili powder
1/4 tsp black pepper
1 stick unsalted butter, melted and cooled
1 c buttermilk, room temperature
1 large egg yolk
1/4 c corn kernals, fresh or frozen
1 small jalapeno pepper, seeded and finely diced
1/4 red bell pepper, seeded and finely diced

Steps:

1. Gather all ingredients for recipe.
2. Center rack in oven and preheat oven to 400 degrees F. Butter or spray a regular-size muffin pan or line with paper muffin cups.
3. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, chili powder and black pepper.
4. In a large measuring cup or another bowl, whisk buttermilk, melted butter and egg yolk together until well blended.
5. Pour the liquid ingredients over the dry ingredients and with the whisk or rubber spatula, gently but quickly stir to blend. The batter should be lumpy. Stir in the corn kernels, jalapeno and red pepper.
6. Divide the batter evenly among muffin cups. Bake for about 20 minutes, or until the tops are golden and a toothpick inserted into the center of the muffin comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing each muffin to finish cooling.

Tips:

Use Fresh Ingredients: Fresh corn and bell peppers will give your muffins the best flavor. If you don't have fresh corn, you can use frozen corn, but be sure to thaw it completely before using.
Don't Overmix the Batter: Overmixing the batter will make your muffins tough. Stir just until the ingredients are combined.
Fill the Muffin Cups Evenly: Fill each muffin cup about 2/3 full. This will help prevent the muffins from overflowing in the oven.
Bake the Muffins Until a Toothpick Inserted into the Center Comes Out Clean: This is the best way to ensure that the muffins are cooked through.
Let the Muffins Cool Before Serving: Let the muffins cool for at least 5 minutes before serving. This will help them to hold their shape.

Conclusion:

These corn and pepper muffins are a delicious and easy-to-make snack or breakfast treat. They're perfect for potlucks, picnics, or just a quick snack on the go. With their sweet corn flavor and colorful bell peppers, these muffins are sure to be a hit with everyone who tries them.