Pimento Cheese Muffins

6 pimento cheese muffins in a muffin pan on a table

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For the pimento cheese: 

For the muffins: 

  • 2 cups gluten free all purpose flour
  • ½ cup cornmeal
  • 1 teaspoon kosher salt
  • ¼ teaspoon celery salt
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon Aleppo pepper
  • ½ teaspoon freshly ground black pepper
  • 2 cups buttermilk
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted and cooled
  • 1 jalapeno pepper, seeds removed, minced
  • 1 1/2 cups pimento cheese


Pimento cheese:

  • Combine all of the ingredients into a mixing bowl, stir to combine. Set aside in the refrigerator until ready to use.


  1. Preheat the oven to 375°F and line muffin pans with liners. Set aside.
  2. In a small mixing bowl whisk the flour, cornmeal, salt, celery salt, baking powder, baking soda, Aleppo pepper and ground black pepper together. Set aide.
  3. In a large mixing bowl whisk the buttermilk, eggs, melted butter, and jalapeno.
  4. Add the dry ingredients to the wet ingredients and stir to combine. Fold in the pimento cheese. Use an ice cream scoop to easily scoop muffin-size mounds of batter into each muffin cup then bake for 25-30 minutes until golden brown on top and cooked through. Transfer to a rack to cool. The cheese will stick to the paper if you try to pull the muffin liner back while the muffins are hot. Allow them to cool before indulging, preferrably topped with more pimento cheese.


You will have a little pimento cheese left over to serve with the muffins!



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