Cracked Pepper Cheddar Muffins
Warm, flaky, and bursting with bold flavor, Cracked Pepper Cheddar Muffins are a savory twist on traditional baked goods that's perfect for any time of day. Featuring a harmonious blend of sharp cheddar cheese and the zesty kick of freshly cracked black pepper, these muffins deliver a delightful balance of cheesy richness and subtle spice. With just 10 minutes of prep time and pantry-friendly ingredients like all-purpose flour, baking powder, and whole milk, this recipe is as easy as it is satisfying. The golden, tender crumb makes them the ideal companion to soups, salads, or a hearty breakfast spread. Whether served straight from the oven or at room temperature, these muffins are sure to be a crowd-pleaser. Bake a batch today and elevate your savory baking game!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1.5 teaspoons Freshly cracked black pepper
- 1 tablespoon Granulated sugar
- 1.5 cups Sharp cheddar cheese, shredded
- 1 cup Whole milk
- 0.25 cup Unsalted butter, melted
- 1 large Egg
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.
In a large bowl, whisk together the all-purpose flour, baking powder, salt, freshly cracked black pepper, and granulated sugar until well combined.
Stir in the shredded sharp cheddar cheese, ensuring it is evenly distributed throughout the dry ingredients.
In a separate medium-sized bowl, whisk together the whole milk, melted butter, and the large egg until the mixture is smooth and uniform.
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix with a spatula or wooden spoon until just combined. Do not overmix; the batter will be slightly lumpy.
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins pair beautifully with soups, salads, or as a savory breakfast option!
Nutrition Facts
Calories |
2278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3817 mg | 166% | |
| Total Carbohydrate | 222.1 g | 81% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 24.9 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 1588 mg | 122% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 928 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.
