Mexicali Pepper Muffins
Add a bold burst of flavor to your table with these zesty Mexicali Pepper Muffins! Perfectly fluffy with a hint of spice, these savory muffins combine the warmth of ground cumin, the sharpness of shredded cheddar cheese, and the vibrant flavors of jalapeño peppers, red bell peppers, and fresh cilantro. Quick to prepare in just 15 minutes, they bake to golden perfection in under 20 minutes, making them an ideal accompaniment to soups, chili, or as a standout snack. With a satisfying mix of textures and a touch of customizable heat, these muffins are a must-try for lovers of Southwest-inspired cuisine.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 1 teaspoon Ground cumin
- 1 cup Milk
- 0.25 cup Vegetable oil
- 1 large Egg
- 1 cup Shredded cheddar cheese
- 2 tablespoons Diced jalapeño peppers (fresh or pickled, seeds removed for less heat)
- 0.25 cup Diced red bell pepper
- 2 tablespoons Chopped fresh cilantro
- 2 tablespoons Sliced green onions (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin or line it with paper liners.
In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and ground cumin until well combined.
In a separate bowl, whisk together the milk, vegetable oil, and egg until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the shredded cheddar cheese, diced jalapeño peppers, diced red bell pepper, chopped cilantro, and sliced green onions (if using). Mix gently to distribute the ingredients evenly.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. These muffins pair perfectly with soups, chili, or serve as a standalone snack!
Nutrition Facts
Calories |
2083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3668 mg | 159% | |
| Total Carbohydrate | 223.3 g | 81% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 27.4 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1206 mg | 93% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 901 mg | 19% | |
*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.
