Calico Bell Pepper Muffins
Brighten up your breakfast or snack time with these savory Calico Bell Pepper Muffins! Packed with vibrant red, yellow, and green bell peppers, each bite bursts with sweet and juicy flavor, perfectly complemented by the richness of cheddar cheese. These colorful muffins are a quick and easy treat, requiring just 15 minutes of prep time and offering a delightful twist on traditional savory baked goods. With a light, fluffy texture and a hint of black pepper for a subtle kick, they’re perfect for brunch spreads, lunchbox snacks, or as an on-the-go breakfast option. Plus, they’re as visually appealing as they are delicious, making them a great addition to any table. Enjoy them warm from the oven or save them for later—these muffins are versatile, flavorful, and absolutely irresistible!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 large Eggs
- 1 cup Whole milk
- 0.25 cup Unsalted butter, melted
- 0.5 cup Red bell pepper, finely diced
- 0.5 cup Yellow bell pepper, finely diced
- 0.5 cup Green bell pepper, finely diced
- 1 cup Shredded cheddar cheese
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tray with paper liners or lightly grease the cups with non-stick spray.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and black pepper until well combined.
In a separate medium bowl, whisk the eggs, milk, and melted butter until thoroughly mixed.
Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Do not overmix; the batter will be slightly lumpy.
Gently fold in the red, yellow, and green bell peppers along with the shredded cheddar cheese until evenly distributed in the batter.
Using a spoon or ice cream scoop, evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
Nutrition Facts
Calories |
2164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 3504 mg | 152% | |
| Total Carbohydrate | 231.8 g | 84% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 33.9 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1233 mg | 95% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1259 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
