Chorizo, Red Pepper & Cheese Muffins

Tasty muffins studded with chorizo and red pepper with a lovely chilli warmth. These Chorizo, Red Pepper & Cheese Muffins are very moreish. 

Do you like savoury muffins?

I love a savoury muffin. I love muffins in general because of how easy they are to make, but savoury muffins are so tasty. They are incredibly versatile and you can create so many delicious flavours. These Chorizo, Red Pepper & Cheese Muffins are a meat option but for vegetarian muffins I have Cheese & Onion Chutney Muffins and Cheese & Mango Chutney Muffins

Picking your ingredients for Chorio, Red Pepper & Cheese Muffins

Chorizo is such a flavoursome meat. For this recipe I buy the rings of chorizo that need the skin removing before you use them. You can buy these in all supermarkets where there is usually an option for a standard or spicy version. I tend to buy the spicy option because it has a slight kick but nothing too crazy. 

I use cheddar cheese for these muffins because I always have some in the fridge. My preference is extra strong cheddar because I love the extra saltiness it has. You could use any hard cheese such as Gruyere. 

I use ancho chilli powder because it is one of my favourites. I don’t add much so it only adds a very slight warmth. This shouldn’t be too much for anyone as my eighteen month old nephew loves these! You can use a mild chilli powder if you prefer or leave it out altogether.  

Be patient and let the muffins cool 

You will probably be tempted to eat these as soon as they have cooled enough. Personally I prefer them when they have cooled completely. Once they have cooled, I think you can taste the flavours better than when they are still warm. I really like how the oils from the chorizo stain the muffins making them a lovely colour. Also if you eat them when they are still warm, the muffin tends to stick to the cases more. If you wait for them to cool completely the cases peel straight off. 

These really can only be kept for 2 days to eat them at their best. After this they do become a little drier. I’ve found that freezing them once they have cooled completely is a great way of keeping them fresh for longer. I just take them out of the freezer the night before I want them and they are defrosted and ready to eat the next morning.

A quick & easy bake 

These Chorizo, Red Pepper & Cheese Muffins  are really quick and easy to make. One of my favourite things about making them is you do not need to use a mixer. I do love my mixer and it makes baking so many things far easier. Sometimes you just want to bake something with minimum effort and washing up. These muffins are definitely one of those bakes! The less effort you put into mixing them, the lighter and fluffier your muffins will turn out. If you were to use a mixer you would definitely run the risk of over mixing them which could make them tough. And no one wants a tough muffin!

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Chorizo, Red Pepper & Cheese Muffins

Tasty muffins studded with chorizo and red pepper with a lovely chilli warmth. These Chorizo, Red Pepper & Cheese Muffins are very moreish. 

Course Snack
Cuisine British
Keyword Chorizo, Muffins, Savoury Muffins
Prep Time 20 minutes
Cook Time 18 minutes
Servings 9
Calories 266 kcal
Author Curly


  • 100 g chorizo diced
  • ½ red pepper approx 100g (diced)
  • 175 g plain flour
  • ¼ tsp mustard powder
  • ¼ tsp ancho chilli powder
  • 2 tsp baking powder
  • 2 tsp caster sugar
  • ½  tsp salt
  • pinch of cayenne pepper
  • 130 g cheddar cheese grated
  • 80 ml semi-skimmed milk
  • 60 ml sunflower oil
  • 1 egg

To finish

  • 20 g cheddar cheese grated


  1. Add the diced chorizo and red pepper to a pan over a medium heat and cook for 5 minutes until the pepper has softened. Stir every so often to stop the chorizo getting too brown

  2. Preheat the oven to 180ºC (fan assisted, 200°C non fan) and line a muffin tin with 9 cases

  3. Mix the flour, baking powder, sugar, mustard powder, cayenne pepper, chilli powder, salt and pepper in a bowl. Stir in the grated cheese

  4. In another bowl, beat the egg, milk and oil
  5. Mix the wet ingredients with the dry ingredients along with the peppers and chorizo. Only mix until everything is just combined - don't overwork it
  6. Divide the mix between the muffin cases and scatter each with the remaining cheese

  7. Bake in the oven for 18 minutes
  8. Allow to cool slightly in the tin before allowing to cool completely on a wire rack

Recipe Notes

Keep in an airtight container for 2 days. 

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Chorizo, Red Pepper & Cheese Muffins
Amount Per Serving
Calories 266 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Cholesterol 46mg15%
Sodium 383mg17%
Potassium 225mg6%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 2g2%
Protein 10g20%
Vitamin A 409IU8%
Vitamin C 8mg10%
Calcium 185mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Hijacked By Twins

16 thoughts on “Chorizo, Red Pepper & Cheese Muffins

    1. Cat Post author

      I am very spoilt with the delicious goodies they bring back. The spice mixes you can get out there are incredible. There is also a salt factory there so when they go in a couple of weeks they’re bringing me back some lovely salt. Oh the things that make a foodie happy haha x

  1. Jacqui Bellefontaine

    I’m not sure they would last 2-3 days in my household. I rather suspect they would be gone by the end of the day. They look absolutely delicious., Thank you for linking to #CookBlogShare

    Ps also jealous of your parents villa. I went there quite a few years ago and loved it. We hired a car and really got to see the island and found the people lovely.

    1. Cat Post author

      I have to freeze some just so my husband doesn’t eat them all! It is really lovely over there with some really amazing food x


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