Every Helping
Sign in

Baking recipe · from the recipe book

Roasted Red Pepper Cheddar Cornmeal Muffins

Tender, golden cornmeal muffins packed with sharp cheddar, sweet roasted red pepper and a hint of smoked paprika, with a crisp cheesy top.

Roasted Red Pepper Cheddar Cornmeal Muffins

Ingredients

  • 2 medium240 gRed bell pepperseeded and cut into 1/2-inch strips
  • 1⅛ tsp5 gOlive oil
  • 1½ cups190 gAll-purpose flour
  • ¾ cup90 gYellow cornmeal, whole-grain
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ½ tsp1 gBlack pepper
  • 1 tbsp12 gGranulated sugar
  • 1½ cups shredded170 gCheddar cheesesharp, shredded, divided
  • 2 medium30 gGreen onionsthinly sliced
  • 2 large100 gEggsroom temperature
  • 1 cup (240 ml)240 gButtermilk, low-fat
  • ⅓ cup70 gUnsalted buttermelted and slightly cooled

Steps

  1. Heat the oven to 450°F (230°C). Toss the red bell pepper strips with the olive oil on a small sheet pan and roast 18–20 minutes, turning once, until soft and charred at the edges.
  2. Let the roasted pepper cool 10 minutes, then chop it into small pieces and pat dry with a paper towel.
  3. Lower the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it.
  4. In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, salt, smoked paprika, black pepper and sugar.
  5. Set aside one quarter of the cheddar for the tops. Stir the remaining three quarters of the cheddar, the chopped roasted pepper and the green onion into the flour mixture until coated.
  6. In a medium bowl, whisk the eggs, buttermilk and melted butter until smooth.
  7. Pour the egg mixture into the flour mixture and fold gently with a spatula just until no dry flour remains; a lumpy batter makes tender muffins.
  8. Divide the batter among the 12 muffin cups and sprinkle the reserved quarter of the cheddar over the tops.
  9. Bake 18–20 minutes, until the tops are golden and a toothpick in the center comes out clean.
  10. Cool in the tin 5 minutes, then move the muffins to a rack and cool at least 10 minutes more before serving warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book