Savory Corn and Pepper Muffins

Savory Corn and Pepper Muffins

This might be a record-breaking week here on Brown Eyed Baker. First Quiche Lorraine Pizza, and now corn and pepper muffins. Two savory recipes in one week… it’s shocking even to me! Don’t worry, tomorrow is all geared up to be a sweet sensation (and perfect for summer), so stay tuned. Now, onto these muffins. Oh, these muffins. They are soft, moist, peppery, a tad spicy and the most perfect of companions for a bowl of chili, tortilla soup, or even a quick breakfast when you are in the mood for something savory. One whiff of the batter and I already wait for them to get in and out of the oven so I could snag a bite. They were only cooling for a few minutes when I finally gave in to temptation and stole my first taste. I was immediately hooked. These are one of the most tender muffins I’ve made in quite awhile and the texture is a great contrast to the peppers and the bite from the chili powder; perfect balance. In other words… spectacular.

Corn and Pepper Muffins

Like all fabulous muffin recipes, this is super easy to throw together – it requires very little time and minimal equipment. In less than 15 minutes your muffins will be in the oven and you will only have one, maybe two bowls to wash, along with a whisk, a spatula and a couple of measuring spoons. Easy doesn’t get much… well, easier than that! You can store these at room temperature and they will freeze very well too.

I’m  thinking next time I may try folding in a little shredded cheese. Sharp cheddar or pepper jack would be great choices for these muffins. Cheese does make everything better, right?

What’s your favorite savory muffin or scone?

One year ago:Ultimate Ginger Cookies

Savory Corn and Pepper Muffins

Servings 12 muffins
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Course:Bread
Cuisine:American
Author: Michelle

These savory muffins make for a perfect side

Ingredients:

  • 1
    cup
    all-purpose flour
  • 1
    cup
    yellow cornmeal
  • 3
    tablespoons
    sugar
  • 1
    tablespoon
    baking powder
  • ½
    teaspoon
    baking soda
  • 1
    teaspoon
    salt
  • teaspoons
    chili powder
  • ¼
    teaspoon
    freshly ground black pepper
  • 1
    stick
    (8 tablespoons unsalted butter, melted and cooled)
  • 1
    cup
    buttermilk
    (at room temperature)
  • 1
    large egg yolk
  • ¼
    cup
    corn kernels
    (fresh or frozen)
  • 1
    small jalapeño pepper
    (seeded and finely diced)
  • ¼
    red bell pepper
    (seeded and finely diced)

Directions:

  1. 1. Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
  2. 2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, chili powder and black pepper. In a large measuring cup or another bowl, whisk the buttermilk, melted butter and egg yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. The batter should be lumpy. Stir in the corn kernels, jalapeño and red pepper. Divide the batter evenly among the muffin cups.
  3. 3. Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing each muffin to finish cooling.

Nutrition:

Calories: 159kcal
Fat: 2g
Cholesterol: 18mg
Sodium: 274mg
Potassium: 204mg
Carbohydrates: 31g
Fiber: 2g
Sugar: 4g
Protein: 4g
Vitamin A: 220%
Vitamin C: 4.5%
Calcium: 71%
Iron: 1.2%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!