Pepper Muffins
Pepper muffins are savory, flavorful treats with tender peppers and green onions, perfect as a snack or accompaniment to hearty soups, appealing to those who enjoy spicy, cheesy baked goods.
Ingredients
Instructions
- Preheat oven to 400°F.
- Grease muffin cups.
- Melt butter in a skillet with green onion and peppers; cook until tender about 7 minutes, stirring often.
- Cool to lukewarm.
- Whisk sour cream and eggs in a medium bowl.
- Stir in cooled onion mixture.
- Combine flour, sugar, baking powder, salt, and baking soda in a large bowl.
- Make a well in the center of the dry ingredients.
- Add the sour cream mixture to the well, stirring just until blended.
- Fill muffin cups three-quarters full.
- Bake at 400°F for 20 to 25 minutes.
Tips & Substitutions
For a spicier kick, consider adding jalapeños or a pinch of cayenne pepper to the muffin batter. You can substitute the green and red bell peppers with other colorful peppers or even zucchini for a different flavor profile. If you're out of sour cream, a combination of Greek yogurt and milk works well as an alternative. Remember to let the butter cool slightly before mixing to avoid cooking the eggs.
Serving Suggestions
These pepper muffins make a delightful addition to brunch or a savory snack. Pair them with a fresh salad, such as Creamy Cucumber Salad Dressing, or serve alongside a hearty soup for a complete meal. For a festive touch, they also pair beautifully with Holiday Raisin Carrot Cake as a sweet contrast. Enjoy them warm for the best flavor and texture.
Storage & Reheating
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to 3 months. To reheat, simply warm them in the oven at 350°F for about 10 minutes or microwave for 20-30 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pepper Muffins contains roughly 110 calories, with 3g protein, 23g carbohydrates, and 1g fat. It is a good source of vitamin C (19% of the Daily Value) and calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 897mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter the night before and keep it in the refrigerator. Just be sure to stir it gently before filling the muffin cups. Alternatively, bake the muffins and store them in an airtight container; they will stay fresh for a few days and can be frozen for longer storage.
What can I substitute for butter in this recipe?
If you're looking for a dairy-free option, you can use coconut oil or a plant-based butter substitute. For a lighter option, unsweetened applesauce can also be used, though it may yield a denser muffin. Adjust the amount based on consistency to ensure the muffins retain their desired texture.
How do I know when the muffins are done baking?
To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs attached, the muffins are ready. Be careful not to overbake, as this can lead to dry muffins. Keep an eye on them, especially after the 20-minute mark.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).