• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Prep Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Prep Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Vegetarian

    Bell Pepper and Cheddar Savory Muffins

    Modified: Aug 14, 2019 · Published: Jul 30, 2019 by Lizzie Streit, MS, RDN · This post may contain affiliate links · Leave a Comment

    212 shares
    Jump to Recipe Print

    Delicious cornbread muffins studded with red bell pepper and cheddar cheese. These veggie-filled savory muffins stand alone with melted butter as a snack or for breakfast, but also taste great with eggs, chili, and stews.

    bell pepper and cheddar savory muffins

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    Cornbread is simply delicious. It’s flavorful, has a gritty but appetizing texture, and pairs so well with SO many foods. I love a good cornbread, especially during chili season, and I’ve been known to order skillet cornbreads from my fair share of restaurant menus.

    Since my appreciation for cornbread runs deep, I’ve been eager to find a way to package this amazing food into a more manageable, easy-to-eat vehicle. Enter: savory muffins!

    Made with a honey-sweetened cornmeal base, these Bell Pepper and Cheddar Savory Muffins have everything there is to love about cornbread and then some. For one, they contain a veggie…because, obviously. And two, they have some sneaky cheddar cheese!

    savory muffin ingredients

    The rest of the ingredients are easy peasy (and I bet you have most of them in your pantry): all purpose flour (can sub gluten free flour), baking powder, salt, unsalted butter, eggs, and milk (I used almond milk).

    If you also love cornbread and/or you’re just looking for a way to sneak some veggies into a muffin, this one’s for you!

    • cornmeal and flour in a bowl
    • cornmeal muffin ingredients in a bowl

    Tips for Making Savory Muffins

    • Use a mix of cornmeal and all-purpose flour. I used equal parts stone ground cornmeal from Bob’s Red Mill (it’s amazing!) and all-purpose flour. Just using cornmeal would make these muffins too crumbly and gritty. I think they’d just fall apart!
    • Fill each hole in the muffin tin to the top. Or at least ¾ of the way. And don’t press the batter down with a spoon. You want these bad boys to rise.
    • Keep an eye on the baking time. I found that my muffins were perfect after 18 minutes at 375, but depending on your oven, you may want to check them as early as 16 minutes. Insert a toothpick into a muffin in the center of the tin to see if they’re baked through.
    • Make sure you dice the bell pepper into tiny pieces. Mixing in small pieces will help ensure that the pepper is evenly distributed in the muffins. And be sure to reserve some pieces to sprinkle on top of the muffins before they go into the oven!
    • Let them cool for at least 10-15 minutes in the muffin tin before carefully transferring them to a wire rack to finish cooling.

    How long do these muffins last?

    You can store these muffins in a sealed container at room temp for 2-3 days. If you still have some left after that, I’d recommend storing them in the fridge to prevent them from spoiling.

    I haven’t tried it myself, but you can also freeze these muffins in a freezer bag. Defrost in the fridge or at room temp before serving.

    bell pepper and cheddar savory muffins

    Ways to Eat Bell Pepper and Cheddar Savory Muffins

    There are SO many possibilities with these guys. Here are some great ways to eat them:

    • Warmed up with some melted butter and/or honey (SO good!)
    • On the side of chili, stew, or soup
    • Served with eggs and other breakfast or brunch foods
    • Plain, as a snack

    For some of my other muffin recipes, check out my Zucchini Carrot Oat Muffins, Strawberry Rhubarb Baked Oatmeal Muffins, Spinach Banana Muffins, and Sweet Potato Blueberry Flax Muffins.

    bell pepper and cheddar savory muffins

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    Send The Recipe

    Get This Recipe In Your Inbox

    Share your email, and we’ll send it to you. Plus, you’ll get a weekly recap of new recipes!
    bell pepper and cheddar savory muffins

    Bell Pepper and Cheddar Savory Muffins

    Flavorful, veggie-loaded cornbread muffins. Sweetened with honey and made with minimal ingredients.
    No ratings yet
    Print Pin Rate
    Prep Time: 10 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 30 minutes mins
    Servings: 12 muffins
    Calories: 214kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    • 1 cup cornmeal
    • 1 cup all purpose flour - can sub gluten free all purpose flour
    • 1 tablespoon baking powder
    • ½ teaspoon kosher salt
    • ½ cup unsalted butter - 1 stick; melted and cooled
    • 2 eggs
    • ¾ cup almond milk - can sub cow's milk
    • ¼ cup honey
    • 1 bell pepper - finely diced
    • ½ cup sharp cheddar cheese - freshly grated

    Instructions

    • Preheat the oven to 375 degrees F. Line or grease a muffin tin.
    • Combine the dry ingredients (cornmeal, flour, baking powder, and salt) in a small bowl. In a large mixing bowl, whisk together the melted butter, eggs, almond milk, and honey. Add the dry ingredients to the bowl and whisk or stir into the batter. Do not overmix.
    • Stir in the finely diced bell pepper and cheddar cheese. You can reserve some bell peppers and cheese to put on top of the muffins before they go in the oven if desired.
    • Use an ice cream scoop to transfer the batter to the muffin tin. Fill each hole all the way up (or at least ¾ of the way).
    • Bake for 17-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let the muffins cool for 10-15 minutes before transferring them to a wire rack to finish cooling.

    Notes

    Serve plain or with melted butter and/or honey. Store in an airtight container at room temp for 2-3 days, or in the fridge to prevent spoiling.

    Nutrition

    Serving: 1muffin | Calories: 214kcal | Carbohydrates: 25g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 160mg | Potassium: 194mg | Fiber: 2g | Sugar: 7g | Vitamin A: 634IU | Vitamin C: 13mg | Calcium: 104mg | Iron: 1mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Have a great week!

    Lizzie

    More Vegetarian Recipes

    • Chickpea cucumber feta salad in a mixing bowl next to napkins and utensils.
      Chickpea Cucumber Feta Salad
    • Green goddess dip made with avocado in a bowl surrounded by veggies and rice cakes.
      Avocado Green Goddess Dressing (+ Dip)
    • Cucumber edamame salad in a serving bowl next to garnishes, a napkin, and a spoon.
      Cucumber Edamame Salad
    • Ravioli pasta salad with arugula in a bowl surrounded by napkin, lemon, spoon, and cheese.
      Ravioli Pasta Salad with Arugula
    212 shares

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Summer

    • Honey glazed salmon and roasted asparagus on a plate with a fork.
      Salmon and Asparagus Sheet Pan with Honey Glaze
    • Mint leaves, peas, and coconut yogurt on top of pea and mint soup in a bowl.
      Pea and Mint Soup (Vegan)
    • Roasted asparagus salad in a serving dish with a wooden spoon next to ingredients and a napkin.
      Roasted Asparagus Salad with Barley
    • Large bowl with hummus topped with colorful vegetables next to pita, a napkin, and herbs.
      Easy Appetizer Hummus Platter
    See more Summer →

    Salads

    • Snap pea, quinoa, and chickpea salad in a bowl with a wooden spoon.
      Sugar Snap Pea Quinoa Salad
    • Kale salad on a serving plate next to ingredients, a napkin, and utensils.
      Kale and Chickpea Salad with Feta
    • Chicken fennel salad in a serving bowl surrounded by ingredients and a napkin.
      Chicken Fennel Salad with Yogurt Dressing
    • Celeriac coleslaw in a bowl on a table surrounded by garnishes.
      Celeriac Coleslaw (without Mayo)
    See more Salads →

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2025 It's a Veg World After All ® LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required