Cheese & Pepper Muffin Mix

Need a savory muffin mix that actually earns its pantry space? This Cheese & Pepper Muffin Mix gives you a lightly sweet, cornmeal-speckled batter with Parmesan, green onion, and a gentle kick of red pepper, then bakes up into tender muffins that work just as well beside soup as they do with eggs at breakfast.

It is also a smart make-ahead mix. You layer the dry ingredients once, store the jar or vacuum-sealed bag in a cool dry spot, then add eggs, water, and oil when you are ready to bake.

For safety, any baked muffins made with eggs should be cooled promptly and refrigerated within 2 hours if you are not serving them right away, according to USDA egg safety guidance.

Ingredients for Cheese & Pepper Muffin Mix

Everything in this mix has a job. The flour gives the muffins structure, the cornmeal adds a little texture, Parmesan brings salty bite, and the buttermilk powder adds tang and tenderness without asking you to keep fresh buttermilk hanging around the fridge.

• 2 1/2 cups all-purpose flour
• 1/4 cup yellow cornmeal
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper
• 1/2 cup grated Parmesan cheese
• 1/3 cup cultured buttermilk powder
• 1 tablespoon dried shredded green onion
• 1 1/2 teaspoons dried red pepper flakes

To bake the mix later, you will also need:

• 2 eggs
• 1 1/2 cups water
• 1/4 cup vegetable oil

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How to Make Cheese & Pepper Muffin Mix

Mix recipes should save time, not create mystery. Layer the dry ingredients for storage, then stir in the wet ingredients only when you are ready to bake.

1. Layer the flour, cornmeal, sugar, baking powder, baking soda, salt, red pepper, Parmesan cheese, buttermilk powder, dried green onion, and red pepper flakes in a decorated jar or vacuum-seal bag.
2. When ready to bake, preheat the oven to 400 degrees F and grease a standard 12-cup muffin tin.
3. Empty 1 jar of mix into a mixing bowl.
4. Add the eggs, water, and vegetable oil.
5. Stir just until everything is combined. Do not overmix.
6. Divide the batter evenly among the greased muffin cups.
7. Bake for 20 to 22 minutes, or until the muffins are lightly golden and baked through.
8. Let the muffins cool in the pan for a few minutes, then transfer them to a rack so the bottoms do not steam and soften.

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Tips for Better Savory Muffins

Do not overmix the batter. A few small lumps are fine. If you stir until it looks perfectly smooth, you are far more likely to get tough muffins with tunnels instead of a tender crumb.

Grease the tin well. Parmesan likes to cling to the pan like it pays rent there. A light but thorough coating saves your edges.

Use fresh leaveners. This mix depends on both baking powder and baking soda for lift. If either one is old, the muffins can bake up flat and heavy.

Fill cups evenly. A scoop or measuring cup helps the batch bake at the same rate, which means no half-raw center muffins and no dried-out overachievers.

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Easy Variations

This is a solid base mix, so you can steer it a little without turning it into a science project.

• Milder muffins: Reduce the red pepper flakes slightly if you want more cheese flavor and less heat.
• Sharper cheese bite: Add a spoonful of extra grated Parmesan to the tops before baking.
• Brunch basket version: Serve them with eggs, sliced ham, or a Ham & Cheese Bagel spread for an easy savory breakfast board.
• Soup-night side: These pair especially well with chili, tomato soup, or hearty casseroles in place of plain dinner rolls.
• More muffin-mix ideas: If you like stocking homemade mixes, try Copycat Jiffy Corn Muffin Mix or Gingerbread Muffins for a sweet version.

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Storage and Shelf Life

Unbaked dry mix: Store the sealed jar or vacuum-sealed bag in a cool, dry, dark place for up to 6 months. That is a practical estimate based on the dry dairy and grated Parmesan in the mix, plus the fact that dried seasonings lose punch long before they become exciting in a good way.

Baked muffins: Once cooled, store them in an airtight container in the refrigerator for up to 3 to 4 days.

Freeze for up to 2 months for best quality. Reheat wrapped muffins in the microwave for a few seconds or warm them in a low oven until heated through.

Make-ahead note: You can mix the dry jar well in advance, but do not add the eggs, water, or oil until baking day. Once the wet ingredients go in, the leaveners get to work immediately, and they will not wait around politely.

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Serving Suggestions

These savory muffins belong next to anything warm, cozy, and a little saucy. Serve them with chili, potato soup, scrambled eggs, sausage, or roasted chicken. They also make a handy side for Philly Cheesesteak Peppers when you want something bread-like without making a whole loaf.

For a simple snack, split one open and add a little butter while it is still warm. Not elegant, but very effective.

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🛒 Walmart Grocery List

• All-Purpose Flour, 5 lb
• Yellow Cornmeal, 5 lb
• Granulated Sugar, 4 lb
• Baking Powder, 8.1 oz
• Baking Soda, 16 oz
• Salt, 26 oz
• Cayenne Pepper, 2.25 oz
• Grated Parmesan Cheese, 16 oz
• Cultured Buttermilk Blend Powder, 12 oz
• Dried Minced Onion, 2.35 oz
• Crushed Red Pepper, 1.75 oz
• Eggs, 12 count
• Vegetable Oil, 48 fl oz

Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.

Frequently Asked Questions about Cheese & Pepper Muffin Mix

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Cheese & Pepper Muffin Mix

Article or recipe authorAuthor: Melissa 'Liss' Burnell

approximate calories207kcal

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preparation timePrep 10 minutes mins

cook timeCook 22 minutes mins

custom time0 minutes mins

total timeTotal 32 minutes mins

This savory muffin mix makes an estimated 12 standard muffins with a tender crumb, Parmesan flavor, green onion, and a lightly spicy finish. Serve them warm with soup, chili, eggs, or roasted meats. Estimated total batch cost is $1.83, or about $0.15 per muffin.

ServingsServings 12 muffins

CourseCourse bread, Breakfast, Dinner, lunch, Side Dish, Snack, Soup

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $1.83

Ingredients

1/21x2x

• ▢ 2 ½ cups all-purpose flour
• ▢ ¼ cup yellow cornmeal
• ▢ ¼ cup sugar
• ▢ 1 tablespoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon red pepper
• ▢ ½ cup grated Parmesan cheese
• ▢ ⅓ cup cultured buttermilk powder
• ▢ 1 tablespoon dried shredded green onion
• ▢ 1 ½ teaspoons dried red pepper flakes
• ▢ 2 eggs
• ▢ 1 ½ cups water
• ▢ ¼ cup vegetable oil

Equipment

Mixing Bowl

Measuring Cups

Measuring Spoons

Standard 12-cup muffin tin

Spoon or spatula

Jar or vacuum-seal bag

Instructions

Prevent Sleep Mode Prevent Sleep Mode

1. Layer the flour, cornmeal, sugar, baking powder, baking soda, salt, red pepper, Parmesan cheese, buttermilk powder, dried green onion, and red pepper flakes in a decorated jar or vacuum-seal bag.
2. When ready to bake, preheat the oven to 400 degrees F and grease a standard 12-cup muffin tin.
3. Empty 1 jar of mix into a mixing bowl.
4. Add the eggs, water, and vegetable oil.
5. Stir just until combined. Do not overmix.
6. Divide the batter evenly among the greased muffin cups.
7. Bake for 20 to 22 minutes.
8. Cool for several minutes in the pan, then transfer to a rack.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Nutrition

Serving 1g | Calories 207kcal | Carbohydrates 29g | Protein 6g | Fat 7g | Saturated Fat 2g | Polyunsaturated Fat 3g | Monounsaturated Fat 2g | Trans Fat 0.03g | Cholesterol 33mg | Sodium 401mg | Potassium 122mg | Fiber 1g | Sugar 6g | Vitamin A 159IU | Vitamin C 1mg | Calcium 146mg | Iron 2mg | Net Carbs 28g

Notes

Yield is estimated from a standard muffin batter made with this volume of ingredients and baked in a 12-cup muffin tin.
Prep time is an estimate for combining the wet ingredients with the prepared mix and filling the muffin tin.
Store the dry mix tightly sealed in a cool, dry place for up to 6 months.
Store baked muffins in the refrigerator for up to 3 to 4 days or freeze for up to 2 months.

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