Too Much Cheddar and Jalapeno Muffins

Serves: 12

FREEZER: Completely cool leftover muffins. Place cool muffins on baking sheet. Freeze for 2 hours. Remove and place in gallon freezer bag and return to the freezer. To reheat, microwave frozen muffin 15-20 seconds, until warm. Or, preheat oven to 300°. Spray a muffin tin with oil, put frozen muffin in tin and bake for 10-15 minutes, until warmed.

Yield: 1 muffin per person
Prep Time: 15 min
Cook Time: 25 min


1 1/2 cups all-purpose flour
1 Tbsp baking powder
1 Tbsp granulated sugar
1/2 tsp salt
1 cup whole milk
1 large egg
1/4 cup unsalted butter, melted and cooled slightly
3 cups grated sharp Cheddar cheese
3 Tbsps diced pickled jalapeño peppers
12 pickled jalapeño peppers rounds for topping
sea salt and fresh cracked black pepper for topping.


*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.

Place a rack in the upper third of the oven and preheat oven to 375 degrees 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.  


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