Cheddar Coarse Black Pepper Muffins
Add a savory twist to your muffin game with these Cheddar Coarse Black Pepper Muffins, a flavor-packed option perfect for breakfast, brunch, or snacking. Featuring the bold, tangy sharpness of shredded cheddar cheese and the aromatic bite of coarse black pepper, these muffins are elevated even further by optional fresh chives for a hint of brightness. Designed for ease, this recipe comes together in just 15 minutes of prep time and uses simple pantry staples like all-purpose flour and baking powder. With their tender, golden crumb and buttery finish, these muffins are a deliciously versatile accompaniment to soups, salads, or a hearty morning brew. They're irresistibly warm out of the oven but store beautifully for up to three days, making them a practical yet indulgent addition to your repertoire of savory baked goods.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1.5 teaspoons Coarse black pepper
- 1 tablespoon Granulated sugar
- 1.5 cups Sharp cheddar cheese, shredded
- 1 cup Whole milk
- 1 large Egg
- 4 tablespoons Unsalted butter, melted and slightly cooled
- 2 tablespoons Chives, finely chopped (optional)
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, coarse black pepper, and granulated sugar.
Fold in the shredded cheddar cheese, ensuring it is evenly distributed throughout the dry mixture.
In a separate medium bowl, whisk together the milk, egg, and melted butter until well combined.
Pour the wet ingredients into the bowl with the dry ingredients and gently mix until just combined. Be careful not to overmix; a few lumps are okay.
If using, fold in the finely chopped chives for a pop of color and added flavor.
Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely or serve warm. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 3818 mg | 166% | |
| Total Carbohydrate | 222.2 g | 81% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 24.9 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 1590 mg | 122% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 944 mg | 20% | |
*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.
