Best 7 Cheddar Coarse Black Pepper Muffins Recipes

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Cheddar coarse black pepper muffins are a delightful treat that can be enjoyed for breakfast, lunch, or as a snack. They are the perfect combination of sharp cheddar cheese and bold black pepper, with a tender and moist crumb. Whether you are a seasoned baker or a beginner in the kitchen, this article will guide you through finding the best recipe for cheddar coarse black pepper muffins that will tantalize your taste buds and impress your friends and family. With careful selection and preparation, you can create a batch of muffins that are sure to become a favorite in your household.

Check out the recipes below so you can choose the best recipe for yourself!

CRACKED PEPPER CHEDDAR MUFFINS



Cracked Pepper Cheddar Muffins image

These warm, golden muffins make a great accompaniment to soup, stew or any other cold-weather entree. My family loves the cheese and pepper flavor. -Susan Kelm, Mineral Point, Wisconsin

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon coarsely ground pepper
1 large egg
1-1/4 cups 2% milk
2 tablespoons canola oil
1 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and pepper. In another bowl, whisk the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in cheese., Fill muffins cups coated with cooking spray two-thirds full. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts :

CHEDDAR COARSE BLACK PEPPER MUFFINS



Cheddar Coarse Black Pepper Muffins image

Make and share this Cheddar Coarse Black Pepper Muffins recipe from Food.com.

Provided by southern chef in lo

Categories     Quick Breads

Time 20m

Yield 12 muffins

Number Of Ingredients 9

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
1 1/4 cups milk
1/4 cup vegetable oil
1 egg
1 cup shredded sharp cheddar cheese, divided

Steps:

  • Preheat oven to 400°F.
  • Grease or paper line 12 tin muffin cup pan.
  • Combine flour, sugar, baking powder, pepper, and salt in a large bowl.
  • In another bowl, combine milk, oil, and egg until blended. Stir into flour mixture just until moistened.
  • Fold in 3/4 cup of cheese and spoon the mix into muffin tins. Sprinkle cheese over top and bake 15 to 20 minutes until light golden brown. Cool in pan for 5 minutes. Remove and serve warm.

CHEDDAR MUFFINS



Cheddar Muffins image

A moist, cheesy muffin studded with sweet red pepper and green onions is so satisfying during the winter months. I recommend making a double batch because these disappear in a flash! -Maria Morelli, Kelowna, British Columbia

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 15

2-1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon Italian seasoning
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1-1/2 cups buttermilk
1/3 cup canola oil
2 garlic cloves, minced
2 cups shredded cheddar cheese
4 green onions, sliced
1/2 cup finely chopped sweet red pepper
2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry
1/3 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, Italian seasoning, baking soda and salt. In another bowl, whisk egg, buttermilk, oil and garlic until blended. Add to flour mixture; stir just until moistened. Fold in cheddar cheese, onions, pepper and sun-dried tomatoes., Fill greased muffin cups three-fourths full. Sprinkle with Parmesan cheese. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 230 calories, Fat 12g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 394mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.

CRACKED PEPPER CHEDDAR MUFFINS



Cracked Pepper Cheddar Muffins image

Found in Taste of Home, these sound great for a cold weather meal, maybe with soup, chili or stews. Made these to go with clam chowder and made a nice match - but after making them agree they need a 1/2 tsp. of salt and I think I'd personally (I love pepper) increase the pepper to about 3/4 tsp.

Provided by Bonnie G 2

Categories     Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon pepper, coarsely ground
1 egg
1 1/4 cups milk
2 tablespoons vegetable oil
1 cup cheddar cheese, shredded

Steps:

  • In a large bowl, combine the flour sugar, baking powder and pepper. In another bowl, whisk the egg, milk and oil. Stir in dry ingredients just until moistened. Fold in cheese.
  • Fill greased muffin cups 2/3 full. Bake at 375°F for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 160.9, Fat 6.9, SaturatedFat 3, Cholesterol 28.9, Sodium 168.1, Carbohydrate 18.6, Fiber 0.6, Sugar 1.2, Protein 5.9

CHEDDAR CORNMEAL MUFFINS



Cheddar Cornmeal Muffins image

Categories     Bread     Cheese     Side     Bake     Kid-Friendly     Quick & Easy     Cornmeal     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 12

Number Of Ingredients 10

1 cup all purpose flour
1 cup white cornmeal
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
1 cup buttermilk
6 tablespoons unsalted butter, melted, cooled slightly
1 large egg
1 cup grated cheddar cheese

Steps:

  • Preheat oven to 425°F. Line twelve 1/3-cup muffin cups with paper or foil liners. Stir first 6 ingredients in large bowl to blend. Whisk buttermilk, butter and egg in medium bowl to blend. Add to dry ingredients and stir just until combined. Fold in grated cheddar cheese.
  • Divide batter equally among prepared muffin cups. Bake muffins until tops are golden and tester inserted into center comes out clean, about 20 minutes. Cool in pan on rack 10 minutes. Serve warm or at room temperature.

CHEDDAR MUFFINS



Cheddar Muffins image

Interesting combination of ingredients make it an ideal accompaniment to home-made soup, stew or light salad luncheon. Also school lunchboxes or brown-bagger's lunch.

Provided by JJOHN32

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon paprika
¼ cup butter
1 egg
1 cup milk
1 cup shredded Cheddar cheese
⅔ cup raisins

Steps:

  • Sift flour with baking powder, salt, and paprika. Cut in butter finely. Stir in remaining ingredients just until dry ingredients are moistened.
  • Spoon into well-greased muffin pans. Bake in a preheated 425 degree F (220 degrees C) oven for 25 minutes.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 23.9 g, Cholesterol 37.2 mg, Fat 8 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 4.8 g, Sodium 437.3 mg, Sugar 5.9 g

CHEDDAR CHEESE MUFFINS



Cheddar Cheese Muffins image

Nice bread-like cheese muffins. Not overly cheesy, but feel free to add more. One of my favorites!

Provided by Whitney Carson

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 35m

Yield 6

Number Of Ingredients 9

2 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1 ½ cups shredded Cheddar cheese
1 cup plain yogurt
2 eggs, beaten
¼ cup butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 large muffin cups.
  • Mix flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl; stir Cheddar cheese into the flour mixture. Pour yogurt, eggs, and butter over the flour mixture; stir until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups.
  • Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 52.3 g, Cholesterol 114.4 mg, Fat 19.7 g, Fiber 1.1 g, Protein 15.7 g, SaturatedFat 11.8 g, Sodium 943 mg, Sugar 19.9 g

Tips:

  • For a richer flavor, use freshly grated cheddar cheese.
  • If you don't have coarse black pepper, you can use regular black pepper and add a little extra.
  • Be sure to preheat your oven before baking the muffins.
  • To prevent the muffins from sticking to the pan, grease the muffin cups or use paper liners.
  • Bake the muffins until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  • Serve the muffins warm or at room temperature.

Conclusion:

Cheddar coarse black pepper muffins are a delicious and easy-to-make snack or breakfast item. They are perfect for on-the-go or for packing in lunches. These muffins are also a great way to use up leftover cheese. With their sharp cheddar flavor and a hint of black pepper, these muffins are sure to be a hit with everyone who tries them.

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