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