Too Much Cheddar and Jalapeño Muffins

Staff Writer
Too Much Cheddar and Jalapeño Muffins

Photo by Caryssa Lim

I’m not a huge sweets person, but I love muffins. Every morning, it’s a breakfast dilemma between my taste buds and my heart.

Then one day, I came across these beauties from Joy the Baker (my one stop for everything yummy in this world): Too Much Cheddar and Jalapeño Muffins. For this particular batch, I used a mix of Pepper Jack, havarti and Vermont Cheddar cheese. I didn’t actually think this recipe could get better, but I was so, so wrong.

The only technical skill needed for this beautiful recipe sent from heaven? The ability to use a spoon. That’s right, y’all. Jalapeño Cheddar muffins comin’ right up.

 

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 12

Adapted from Joy the Baker

 

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 grated sharp cheddar cheese

3 tablespoons diced pickled jalapeño

12 pickled jalapeño rounds for topping

Sea salt and fresh cracked black pepper for topping

 

1. Grease a 12-muffin pan and preheat oven to 375°F. The muffins will come off easily from the pan without liners.

2. If cheese is not yet shredded, use a grater or cut cheese into thin slices.

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Photo by Caryssa Lim

3. In a large bowl, mix your flour, baking powder and salt together.

4. In a second smaller bowl, whisk together egg, melted butter and whole milk.

5. Pour your wet ingredients into your dry ingredients and mix together with a spoon.

6. Just as the mixture is about the come together, add in your mounds of cheese and diced jalapeños, and finish mixing.

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Photo by Caryssa Lim

7. Divide muffin batter into the greased muffin pan (about ¾ full).

8. Top your muffins with more cheese, black pepper, sea salt and a jalapeño button.

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Photo by Caryssa Lim

9. Bake for 20 minutes, and make sure to eat them while they’re warm with a cup of tea!

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Photo by Caryssa Lim

 

 

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