Best Mini Beer Pimiento Cheese Muffins Recipes

PIMENTO CHEESE-STUFFED CORN MUFFINS

Pimento Cheese-Stuffed Corn Muffins image

Freshly baked corn muffins and pimento cheese are hallmarks of the South. But instead of slathering our muffins with the creamy-sharp spread, we decided to stuff them with it. The cheesy center is a welcome surprise.

Provided by Food Network Kitchen

Categories side-dish

Time 55m

Yield 12 muffins

Number Of Ingredients 14

Ingredients

2 cups shredded sharp yellow Cheddar (about 8 ounces), at room temperature
4 ounces cream cheese, at room temperature
3 tablespoons finely chopped drained pimentos
2 tablespoons grated onion
1/8 teaspoon cayenne pepper, plus more for dusting
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for coating the muffin tin
1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour (see Cook's Note)
2 tablespoons sugar
1 tablespoon baking powder
1 1/4 cups buttermilk
1 stick (8 tablespoons) unsalted butter, melted
1 large egg plus 1 yolk, lightly beaten together

Steps:

Stir together the Cheddar, cream cheese, pimentos, onion, cayenne, 1/2 teaspoon salt and several grinds of pepper in a mixing bowl until combined and creamy. Divide the cheese mixture into 12 heaping tablespoons and shape into balls. Chill the balls until firm and cold, about 20 minutes.
Preheat the oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
Whisk together the cornmeal, flour, sugar, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk together the buttermilk, butter and beaten egg and yolk in another medium bowl. Fold the egg mixture into the cornmeal mixture using a rubber spatula, mixing until a slightly lumpy batter just comes together.
Fill each prepared muffin tin cup about halfway full with some of the batter. Put a chilled cheese ball in each muffin cup, pushing down slightly so the batter swells up around the cheese. Top evenly with the remaining batter (each cheese ball will be completely covered) and dust lightly with cayenne. Bake until golden, about 15 minutes.

BACON-PIMIENTO CHEESE CORN MUFFINS

Bacon-Pimiento Cheese Corn Muffins image

Cornbread is essential at family dinners, and with the addition of bacon and pimiento cheese, you'll have requests for more long after the get-together! -Holly Jones, Kennesaw, Georgia

Provided by Taste of Home

Time 25m

Yield 10 muffins

Number Of Ingredients 6

Ingredients

1 jar (5 ounces) pimiento cheese spread
1/4 cup butter, melted
1/4 cup sour cream
1 large egg, room temperature
1 package (8-1/2 ounces) cornbread/muffin mix
4 bacon strips, cooked and crumbled

Steps:

Preheat oven to 400°. Whisk together cheese spread, butter, sour cream and egg until blended. Add muffin mix; stir just until moistened. Fold in bacon., Fill 10 greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 10-12 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 212 calories, Fat 13g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 376mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.