I personally love the subtle kick of heat you get from chorizo. It’s what makes these muffins so delicious. But, if a kick isn’t your thing, you could make these chorizo muffins with sausage instead, for a more mild flavor.
What ingredients do I need to make parmesan chorizo muffins?
- Self-rising flour – if you don’t have self rising flour, use flour and add 2 teaspoons of baking powder
- Eggs – eggs will help bind the batter together
- Milk – used in the base of the batter
- Shredded parmesan – the perfect cheese to compliment chorizo or sausage
- Chorizo – you’ll need one link. If your chorizo is one long rope, it will be about 5 inches.
- Salt – always a dash to help tie it all together
Before I publish a recipe on the blog, I always test it multiple times and I’m glad I did with this one specifically. When I first made it, I gently folder the chorizo into the mixture, but it is actually much better to be sure to thoroughly stir in the chorizo because it helps distribute the chorizo better throughout the muffins – that way you get a bit in each bite!
I note this in the recipe card, but in case you miss it, these muffins use a self-rising flour. If you don’t have a self-rising flour, you can simply use flour and 2 teaspoons of baking powder.
Once the chorizo muffins are done baking, I have a quick tip to share:
- If you don’t have a cooling rack, simply pop the muffins part way out of the pan. This allows the residual cooking to stop.
If you’re looking for another great, and incredibly kid-friendly, option for muffin fun, try these corn bread muffins. Or, even better, make them in addition to these 5 ingredient parmesan chorizo muffins!
- 1 1/4 cup self-rising flour if you don't have self-rising flour, use flour and 2 tsp. of baking powder
- 3 eggs
- 1/2 cup milk
- 1 1/4 cups shredded parmesan 3.5 oz.
- 3/4 cup chorizo chopped or crumbled. 4 oz. chorizo. This is one link or about 5" if it's a long rope.
- 1/2 tsp. salt
- Pour flour, eggs and milk into large glass mixing bowl and combine.
- Dice or crumble chorizo. Put in a separate smaller glass bowl and add parmesan cheese. Mix together until combined.
- Add parmesan/chorizo mixture to flour, eggs and milk mixture. Combine together to complete the batter.
- Lightly grease muffin tins. Fill each cup 3/4 the way full with batter.
- Bake for 25-30 minutes until they are golden brown.
- Pop muffins slightly on their side to stop the cooking from residual heat. You can also transfer them to a cooling rack if you have one.