Best 3 Roasted Red Pepper Muffins Recipes

When it comes to dishes that combine flavors and textures, roasted red pepper muffins are definitely worth a try. These savory treats feature tender, moist crumb, vibrant red pepper pieces, and a slightly tangy yet subtly sweet taste that will tantalize your palate. Whether you're looking for a delightful brunch item, a flavorful side dish, or a satisfying snack, these roasted red pepper muffins are sure to hit the spot. So, get ready to embark on a culinary journey as we explore the best recipes and techniques for crafting the perfect roasted red pepper muffins that will leave you craving for more.

Here are our top 3 tried and tested recipes!

SPICY ROASTED RED PEPPER CORN MUFFINS

Spicy Roasted Red Pepper Corn Muffins image

Categories Bread Side Bake Quick & Easy Cheddar Cornmeal Bell Pepper Fall Jalapeño Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 muffins

Number Of Ingredients 12

Ingredients

1 1/4 cups yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup grated extra-sharp Cheddar cheese (about 4 ounces)
3/4 cup buttermilk
1 large egg
1/2 stick (1/4 cup) unsalted butter, melted and cooled
2 tablespoons minced seeded pickled jalapeño chilies (wear rubber gloves)
a 7-ounce jar roasted red peppers, drained, rinsed, patted very dry between paper towels, and chopped fine

Steps:

Preheat oven to 425°F. and butter twelve 1/3-cup muffin tins.
In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and Cheddar. In a small bowl whisk together buttermilk, egg, butter, and chilies. Add buttermilk mixture to cornmeal mixture, stirring until just combined, and stir in roasted peppers (do not overmix).
Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.

ROASTED RED PEPPER MUFFINS

Roasted Red Pepper Muffins image

In 1998, I was the chairman of the 4-H committee designated to assemble a cookbook. This recipe was submitted by an 11-year-old boy, who used it for one of his baking projects.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 11

Ingredients

1 teaspoon cornmeal
1-3/4 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon coarsely ground pepper, divided
1/4 teaspoon salt
1 egg
3/4 cup buttermilk
1/4 cup vegetable oil
2/3 cup chopped roasted sweet red peppers
1/2 cup shredded part-skim mozzarella cheese

Steps:

Grease muffin cups and sprinkle with the cornmeal; set aside. In a large bowl, combine the flour, sugar, baking powder, 1/4 teaspoon pepper and salt. In another bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in red pepper and cheese. , Fill prepared muffin cups two-thirds full. Sprinkle with remaining pepper. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 149 calories, Fat 6g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 209mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

SAVORY SPINACH, FETA, AND ROASTED RED PEPPER MUFFINS

Savory Spinach, Feta, and Roasted Red Pepper Muffins image

This recipe comes from Bon Appetit. Recipe calls for 1/2 C chopped roasted red pepper. You can use roasted red peppers from a jar (drained) or homemade roasted red peppers.

Provided by Rinshinomori

Categories Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

nonstick vegetable cooking spray
2 3/4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon paprika
3/4 teaspoon salt
3/4 cup whole milk
1/2 cup vegetable oil
2 large eggs
1 cup thinly sliced spinach leaves
3/4 cup crumbled feta cheese
1/2 cup chopped sweet roasted red pepper (see recipe description)

Steps:

Preheat oven to 375°F
Spray 12 standard (1/3-cup) muffin cups with nonstick spray.
Whisk flour, sugar, baking powder, paprika, and salt in medium bowl. Whisk milk, oil, and eggs in large bowl to blend. Add dry ingredients; whisk just until blended. Add spinach, feta, and peppers; fold to incorporate evenly.
Divide batter among prepared muffin cups.
Bake muffins until tester inserted into center comes out clean, 25 to 28 minutes for standard muffins
Cool 5 minutes. Run knife around muffins to release from pan. Invert pan to release muffins, then turn muffins right side up and cool completely.

Nutrition Facts : Calories 249.2, Fat 12.7, SaturatedFat 3.2, Cholesterol 40.9, Sodium 411.4, Carbohydrate 27.8, Fiber 1, Sugar 5.5, Protein 6

Tips:

Choose ripe and flavorful red peppers. This will ensure that your muffins have the best possible flavor.
Roast the red peppers until they are slightly charred. This will give them a smoky flavor that pairs well with the other ingredients in the muffins.
Don't overmix the batter. Overmixing can result in tough muffins.
Fill the muffin cups only about 2/3 full. This will prevent the muffins from overflowing.
Bake the muffins until a toothpick inserted into the center comes out clean. This will ensure that they are cooked through.

Conclusion:

Roasted red pepper muffins are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or a snack. They are also a great way to use up leftover roasted red peppers. With their vibrant color and unique flavor, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting muffin recipe, give roasted red pepper muffins a try. You won't be disappointed!