Pimiento Cheese Muffins


Chef Jennifer O’Brien

Marriott International

Bethesda, Md.

These savory muffins make a tasty sidekick to a salad, breakfast omelet or fried chicken plate. To achieve the desired flavor and texture, Chef Jennifer O’Brien of Marriott International specifies Price’s Original Pimiento Cheese Spread for the recipe.


2½ cups all-purpose flour

4 tsp. baking powder

1 tsp. kosher salt

½ cup buttermilk

1 egg

2¾ oz. grated yellow onion   

4 oz. (1/2 cup) butter, melted

12 oz. Price’s Original Pimiento Cheese Spread

1 oz. sliced green onion tops

2 ½ oz. breakfast sausage, crumbled and browned

1 1/3 cups shredded cheddar cheese



  1. Preheat oven to 350 F. In large bowl, whisk together flour, baking powder, and salt. In another bowl, whisk together buttermilk, egg, and onion.
  2. Pour wet ingredients into dry ingredients and mix until just combined. Fold in melted butter, pimiento cheese, green onion tops and sausage until well combined.
  3. Spray muffin tins with nonstick cooking spray. Portion batter with a scoop into muffin tins. Top each scoop with shredded cheddar.
  4. Bake muffins until a cake tester inserted in center comes out clean (12 to 15 minutes for small muffins; 20 to 25 minutes for large muffins). Broil briefly to brown cheese if needed. Serve muffins warm with butter.

Photo courtesy of Bel Brands

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