Corn Muffins with Sweet Red Peppers
Brighten your table with these irresistibly moist and flavorful Corn Muffins with Sweet Red Peppers! This easy-to-make recipe blends the classic comfort of cornbread with the gentle sweetness and vibrant color of finely diced red bell peppers, creating muffins that are as visually stunning as they are delicious. A touch of honey in the batter enhances the natural sweetness, while the melt-in-your-mouth texture owes its richness to a combination of milk and butter. Perfectly golden and ready in just 35 minutes, these muffins are an ideal pairing for chili, soups, or summer barbecues—or simply enjoyed on their own as a snack. Whether served warm with a pat of butter or drizzled with extra honey, these savory-sweet corn muffins are guaranteed to impress.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons kosher salt
- 1 cup sweet red bell pepper, finely diced
- 4 tablespoons unsalted butter, melted
- 1 cup whole milk
- 1 large egg
- 1 tablespoon honey
Instructions
Preheat your oven to 400°F (200°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the wells.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and kosher salt until well combined.
Gently fold in the finely diced sweet red bell pepper, ensuring it is evenly distributed throughout the dry mixture.
In a separate bowl, whisk together the melted unsalted butter, whole milk, large egg, and honey until smooth and well blended.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins pair wonderfully with a pat of butter or drizzle of honey.
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 1785 mg | 78% | |
| Total Carbohydrate | 276.8 g | 101% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 61.8 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 371 mg | 29% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1116 mg | 24% | |
*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.
