Cheddar Jalapeño Muffins

These Cheddar Jalapeño Muffins are a delightful blend of savory cheddar cheese and the subtle heat of pickled jalapeños, baked into soft, fluffy muffins.

Perfect as a snack, side dish, or breakfast treat, these muffins bring a deliciously cheesy and slightly spicy flavor that pairs well with soups, salads, or a warm cup of coffee. Easy to prepare, they’re sure to be a hit at any meal or gathering.

Cheddar Jalapeño Muffins

Ingredients:

1 1/2 cups all-purpose flour

1 tbsp baking powder

1 tbsp sugar

1/2 tsp salt

1 cup milk

1 large egg

1/4 cup unsalted butter, melted plus more for pan

3 cups grated cheddar cheese about 8 ounces

1/4 cup finely chopped drained pickled jalapeños plus more for garnishing

Instructions

Preheat and Prepare: Preheat your oven to 350°F. Grease a 12-cup non-stick muffin tin generously with butter.

Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, sugar, and salt. Set the dry mixture aside.

Combine Wet Ingredients: In a separate bowl, whisk the egg, then add the milk and melted butter. Continue whisking until the mixture is fully blended. Stir in the chopped jalapeños.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the grated cheese, ensuring it’s evenly distributed throughout the batter.

Fill and Bake: Evenly distribute the batter into the prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the pan for 10-15 minutes. If the tops are slightly stuck, gently loosen them before transferring the muffins to a wire rack to cool further. Enjoy your cheesy jalapeño muffins with an extra garnish of pickled jalapeños if desired!

Notes:

Cheese Selection: Freshly grated cheddar cheese is recommended for the best flavor and melting quality. Pre-shredded cheese can be used, but it may not melt as smoothly due to anti-caking agents.

Jalapeño Heat: The pickled jalapeños add a tangy heat to the muffins. If you prefer a milder flavor, reduce the amount of jalapeños, or use mild pickled peppers. For extra spice, add fresh jalapeños or a pinch of cayenne pepper.

Texture: These muffins have a moist, tender crumb thanks to the combination of milk, butter, and cheese. Be careful not to overmix the batter to avoid making the muffins dense.

Customizing Flavors: Feel free to add other ingredients like chopped scallions, crumbled bacon, or a sprinkle of smoked paprika to enhance the flavor profile.

Serving Suggestions: These muffins pair well with chili, soups, or as part of a breakfast spread. They’re also great on their own with a dollop of butter.

Baking Tip: To ensure even baking, rotate the muffin tin halfway through the baking time. This helps achieve a consistent golden color on all the muffins.

Storing Leftovers: Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. They can be reheated in the oven or microwave.

Freezing: These muffins freeze well. Allow them to cool completely, then wrap individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the oven.

Butter Alternatives: If you prefer, you can substitute the unsalted butter with vegetable oil or melted coconut oil. This will slightly alter the flavor and texture but will still result in delicious muffins.

Muffin Tin Preparation: Generously butter the muffin tin or use paper liners to prevent sticking. If any cheese bubbles over during baking, it may cause the muffins to stick slightly, so gently loosen the edges before removing them from the tin.

Nutrition Information:

YIELDS: 12 muffins | SERVING SIZE: 1

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Frequently Asked Questions:

Can I use a different type of cheese?

Yes, you can substitute cheddar with other cheeses like Monterey Jack, mozzarella, or even pepper jack for extra heat.

The flavor and melting properties will vary depending on the cheese used.

Can I use fresh jalapeños instead of pickled?

Absolutely! Fresh jalapeños can be used if you prefer a fresher, spicier flavor.

Just finely chop them and adjust the amount based on your heat preference.

Can I make these muffins ahead of time?

Yes, these muffins can be made in advance.

They keep well at room temperature for up to 2 days or in the refrigerator for up to a week.

Reheat them in the oven or microwave before serving.

Can I freeze these muffins?

Yes, these muffins freeze well.

Allow them to cool completely, then wrap them individually in plastic wrap and store in a freezer-safe bag for up to 3 months.

Thaw at room temperature or reheat in the oven.

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

Make sure it’s a 1:1 substitute to keep the texture similar.

Check that your baking powder is also gluten-free.

How can I make the muffins less spicy?

To reduce the spice level, you can use fewer jalapeños or opt for a milder variety of pickled peppers.

Removing the seeds and membranes from fresh jalapeños will also lower the heat.

Can I add other ingredients to these muffins?

Yes, you can add ingredients like cooked bacon, green onions, or even corn kernels for extra flavor and texture.

Just be mindful not to overcrowd the batter.

What if I don’t have a muffin tin?

If you don’t have a muffin tin, you can use a loaf pan or mini loaf pans instead.

Adjust the baking time accordingly, as it may take longer for larger sizes to cook through.

How can I make these muffins more moist?

To make the muffins more moist, you can add a little sour cream or Greek yogurt to the batter.

Another option is to slightly reduce the flour or increase the butter or milk.

What can I serve these muffins with?

These muffins are versatile and can be served with soups, salads, chili, or as part of a breakfast or brunch spread.

They also make a great snack on their own, with a pat of butter or a dollop of cream cheese.