Red Pepper Corn Muffins
Elevate your baking game with these Red Pepper Corn Muffins, a savory twist on a classic favorite! Bursting with vibrant diced red bell pepper and sweet corn kernels, these golden, tender muffins strike the perfect balance between sweet and savory. The combination of yellow cornmeal and buttermilk creates a moist, slightly crumbly texture, while a touch of fresh parsley adds a hint of herbal freshness. Ready in just 35 minutes, these flavorful muffins are ideal as a comforting side for soups and stews or as an on-the-go snack. Customize with fresh or frozen ingredients for peak convenience, and enjoy these delightful treats warm or at room temperature!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup buttermilk
- 4 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 0.5 cup red bell pepper, diced
- 0.5 cup sweet corn kernels (fresh, frozen, or canned)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
Preheat your oven to 400°F (200°C) and lightly grease or line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, combine the buttermilk, melted butter, and egg. Whisk until smooth and well combined.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spoon or spatula until just combined. Be careful not to over-mix, as this can make the muffins dense.
Add the diced red bell pepper, sweet corn kernels, and parsley (if using) to the batter. Fold them in evenly.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until the muffins 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 pair well with soups, stews, or as a snack on their own.
Nutrition Facts
Calories |
1869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 3557 mg | 155% | |
| Total Carbohydrate | 278.2 g | 101% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 47.5 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 351 mg | 27% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1206 mg | 26% | |
*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.
