Too Much Cheddar and Jalapeno Muffins

too much cheddar and jalapeno muffins

I did two things accidentially-on-purpose this week.

I put too much dang cheese in my muffins… which was such an awesome accident.

There was an incident between a spoon and a jar of Nutella:  accidentally-on-purpose.  Should we talk about the pickle jar that I decimated for no good reason?  No.  It was an accident (on purpose).

I also bought a pair of wedge sneakers (ohhh heck YES I did)… and my elongated calves could not be happier. I suppose I should tell you now that the real-talk you might expect around these parts also includes talk of super trendy, totally ridiculous shoes.

too much cheddar and jalapeno muffins

These muffins are wonderfully satisfying to make.  No stand mixer required.  If you have a bowl and a big spoon, you’re halfway home.  This is a dump and stir situation.

Flour, baking powder, and salt are combined with melted butter, milk, and egg.  The rest is just cheese and jalapeno and I LOVE when that happens.

too much cheddar and jalapeno muffins

These muffins are somewhere between muffins and custard.  We have an astronomical amount of cheese to thank.

too much cheddar and jalapeno muffins

Should we talk about the cheese to flour ratio?  No.  It’s perfect.

This is a moist muffin batter.  It makes for a deliciously tender muffin.

too much cheddar and jalapeno muffins

It was my natural inclination to make these cheese bombs spicy.  I added diced pickled jalapeno and topped each muffin with a pickled jalapeno button.

too much cheddar and jalapeno muffins

Served warm from the oven, these muffins are melty, tender, almost custard-like treats.  Served at room temperature with a giant bowl of chili, these muffins are also spot on.  You can’t really go wrong.

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

One note about my awesome new wedge sneakers… I may look back on this post in a year from now and have regrets.  About the shoes… not the muffins.  I’m ok with that.

Jalapeno Cheddar Cheese Muffins

makes 12 muffins

adapted from The Pioneer Woman

Print this Recipe!

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 jalapeno

12 pickled jalapeno 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.  

91 thoughts on “Too Much Cheddar and Jalapeno Muffins

  1. Wow! I was just looking for something to make with chili, and I found this in my email. Gotta make these with some yummy sharp white cheddar I have on hand!

  2. I want to make these for a function, but because I’ll be bringing them, I can’t serve them hot. Any suggestions about making them more palatable at room temperature, or should I just bring something else?

  3. Cheesy muffins sounds like a brilliant idea. Cheese makes everything taste good. :) A jar of nutella and a spoon is a dangerous combination and hard for anyone to resist!

  4. Yummers! Now I know what to do with the jar of pickled jalapeños sitting in my fridge. Also, I always use parchment muffin liners for anything cheesy or sticky. Works like a dream, your muffins will slide right out no matter what temperature they’re at.

  5. Hahahaha. Oh thank you for making me laugh – standing on a cold wet English train platform having missed my train. There have been MANY “accidents” with spoons and jars of nutella in my house. Many.

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