Onion and Red Pepper Corn Muffins
Elevate your baking game with these savory Onion and Red Pepper Corn Muffins, a bold twist on classic cornbread muffins. Bursting with the natural sweetness of sautéed red bell peppers and onions, these muffins are perfectly balanced with a touch of cheddar cheese for optional richness. The golden, tender crumb is achieved by combining all-purpose flour and cornmeal, while melted butter and a hint of sugar create an irresistible texture and flavor profile. Ready in just 35 minutes, these versatile muffins make the perfect side dish for soups, chilis, or barbecue spreads—and are equally delightful as a standalone snack. Bake a batch of these flavorful treats and enjoy the ultimate combination of savory and slightly sweet in every bite!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup milk
- 1 unit large egg
- 4 tablespoons unsalted butter, melted
- 0.5 cup red bell pepper, finely diced
- 0.5 cup onion, finely diced
- 1 tablespoon olive oil
- 0.5 cup shredded cheddar cheese (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or lightly grease it with cooking spray.
In a small skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, and sauté for 5–7 minutes until softened. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and sugar until well combined.
In a separate bowl, whisk together the milk, egg, and melted butter.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold the sautéed onion and red bell pepper into the batter. If using shredded cheddar cheese, gently fold it in as well.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
Bake in the preheated oven 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 let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are excellent on their own or paired with butter, cream cheese, or a savory spread.
Nutrition Facts
Calories |
2294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 3079 mg | 134% | |
| Total Carbohydrate | 307.7 g | 112% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 45.3 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 788 mg | 61% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1193 mg | 25% | |
*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.
