Preheat Oven: Preheat the oven to 375°F. Spray a standard 12-count muffin pan with nonstick baking spray.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, black pepper, cayenne pepper, and crushed red pepper. Set aside.
Cook Sausage: In a large skillet, brown the sausage. Add the red bell pepper and cook for an additional 2 minutes. Drain excess fat, remove from heat, and let cool for a few minutes.
Combine Wet Ingredients: In a large bowl, whisk together the buttermilk and eggs. Add the flour mixture and stir just until roughly combined.
Add Remaining Ingredients: Fold in the sausage mixture, drained green chiles, cubed cheddar cheese, and melted butter. Mix until just combined.
Fill Muffin Pan: Divide the mixture evenly in the muffin pan, filling just shy of the top.
Bake: Bake until golden brown and set, about 25-30 minutes. Allow the muffins to cool for 10 minutes before removing from the pan. Enjoy!
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