Jalapeno Cheddar Cheese Muffins

By á-43854

A little bit of heat from the jalapeños, mixed with the cheddar cheese, these muffins are the perfect side to a big bowl of chili, or just about anything.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 large egg
• 1/4 cup unsalted butter, melted and cooled slightly
• 3 cups sharp cheddar cheese, grated
• 3 tablespoons pickled jalapeno, diced
• 12 pickled jalapeno rounds for topping
• Sea salt and fresh cracked black pepper for topping

Preparation

Step 1

Place a rack in the upper third of the oven and preheat oven to 375°F. Grease and flour a 12 cup muffin tin and set aside.

In a medium bowl, whisk together flour, baking powder, sugar, and salt. Set aside.

In a small bowl, whisk together milk, egg, and melted butter.

Add the wet ingredients all at once to the dry ingredients. Stir to incorporate. Before the mixture is entirely mixed, add the grated cheese and diced jalapeno. Stir to incorporate making sure that the mixture is evenly moistened and the cheese is well distributed.

Divide batter between prepared muffin tins. Top each with a jalapeno round and sprinkle with sea salt and cracked pepper.

Bake muffins for 20 to 25 minutes, or until golden brown and cooked through. Muffins are best served warm.

Tip:
One note about using paper cupcake liners with these muffins! When warm, the muffins will stick to the paper. When muffins are room temperature, the papers will come out of the papers easily. To avoid this nonsense, just grease and flour a muffin tin instead of using cupcake liners.