Spicy Cheddar Muffins

3/4 cup flour
3/4 cup grated extra sharp cheddar
3/4 cup milk
1/2 cup cornmeal
2 tablespoons olive oil
1 teaspoon baking powder
1 teaspoon cracked black pepper
1/2 teaspoon cayenne pepper
pinch of salt
pinch of sugar

Preheat oven to 350. Line or grease 10 wells in a muffin tin. In a large bowl, mix together all ingredients until a thick batter forms. Fill each well 2/3 of the way full. Bake 15-20 minutes or until a toothpick inserted into the middle of the middle muffin comes out basically clean. Cool on a wire rack. Best served at room temperature or slightly warm.

My thoughts:
Late this afternoon I got the sudden urge to make muffins and 30 minutes later, I was eating one of these. So often muffins are relegated to breakfast but there is really no reason for that. These would be great along side a salad or some fried catfish. They are nicely spicy and the half a cup of cornmeal adds a great texture but doesn’t make them taste overwhelmingly like cornbread.


  1. Susan from Food Blogga

    How has it taken me this long to find you? Seriously!

    I’ve been looking through your archives, and I simply love your culinary taste!

    These muffins will be perfect with the big pot of veggie chili I just made. Thanks for the recipe!

    Susan from Food “Blogga”

  2. I jumped up and made the muffins this morning. I love having a wireless laptop. I just put it on the counter and (sort of) followed your recipe. By sort of followed your recipes, I made changes to it because I wanted to use what I had in the house. Here are my changes: I used quick-cook grits instead of cornmeal. What possessed me to do this? I didn’t have cornmeal and I did have grits (I’m deep like that!) I figured that grits and cornmeal are cousins. I substituted chili powder for the cayenne pepper for the same reason. I also added an egg and 1/2 t. of dried minced onion just because I wanted to. Believe it or not the grits worked fine! These were yummy and very moist and I’ll serve them with the veggie chili (can you believe I’m the second posting making veggie chili today!) tonight. Thanks!

  3. Lydia (The Perfect Pantry)

    I love these — like little spicy cornbreads! I will definitely make them with my veggie black bean chili this weekend. Thanks for the recipe.

  4. you’re right, savory muffins don’t get the credit they deserve

  5. These looks so good. I have chili on the menu next week. These would go perfectly with that!

  6. mmm…great for dinner!

  7. Those look great, Rachel. So do the sub rolls – I’ve been looking for an easy recipe so I can make “meat” ball subs.

  8. I bet those muffins are amazing. And, I can’t get over those adorable little muffin cups! I just bought some with hearts this year and want more. Why ever use a boring old paper again?!

  9. Those look GREAT! I like muffin options that aren’t all sweet.

  10. I made these muffins last night and they were great eating hot with a dollop of butter. Yum!

    I couldn’t find cayenne pepper at the shop, and almost couldn’t find cornmeal! Luckily there was chilli powder to substitute and there was one last box of cornmeal left.

    These went down great with the family. Thanks again!

  11. these are so cute and look so tasty. i love your blog!