Joy the Baker

Too Much Cheddar and Jalapeno Muffins

by 102 Comments

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.  

Reader Interactions

Comments

  1. Elizabeth

    I just made these, and they’re really good! I did have to cook mine for an extra 10-15 minutes though. Also, I used mild instead of sharp cheddar. I wish I had added a touch more salt to compensate, I think. Is that weird? Anyway, I’ll definitely make these again!

    Reply

  3. Azeeza

    I have followed your recipe and made these muffins so many times that I may have start paying royalties soon. Your muffins have helped me win baking competitions at work and kudos at home. Thank you so much!

    Reply

  4. barbra

    this recipe sounds amazing…. has anyone tried these as a breakfast muffin with crumbled turkey or regular sausage?

    Reply

  5. Whitney

    these look amazing! having a party and trying to do as many things in advance as possible. do you think I could make the batter and freeze it so that I can just bake on the day?

    Reply

    • joythebaker

      I would recommend baking them off, allowing them to cool completely and then freezing them in a large food storage bag. Then rewarm them in the oven right before serving! Good luck!

      Reply

      • Erika

        I tried this recipe last night with the fresh jalapenos and they actually came out pretty good. The fresh jalapenos did pack a bit more heat but it wasnt too bad. However, if I decide to use the fresh jalapenos next time around, I would probably leave out the jalapeno ring on top. That part of the muffin was like a ring of fire. lol

        Thanks for the awesome recipe!
        Erika

        Reply

  7. irene

    i’m a big fan of jalapenos but not pickled ones. i’m going to do this with roasted jalapenos instead.. i think my family will love these.

    Reply

  9. J.

    I accidentally doubled the butter, and now my husband loves the muffins even more! Doubling the butter also, makes the muffins more “golden.”

    Reply

  10. Nthabi

    Just made these PRAYING that they’d come out good because I’m hit and miss with baking…nailed it! Followed your recipe to the T and the muffins came out perfect. I greased and floured the pan like you suggested, and they came out of the pan perfectly. Thanks for the recipe!

    Reply

  12. Bella

    Ok, you just need to know that this is now one of my favorite recipes of all times! I made mini ones for Mother’s Day and found myself downing them straight out of the oven, and today the same episode happened again with the over-cheesed biscuits I’m making for Fathers Day. I don’t know what makes them so amazing, nor whether to thank you or wish I’d never stumbled upon this recipe – either way I think it’s safe to say you’ve made quite an impact on me!

    Reply

  13. Sophia Summer

    Cheddar and Jalapeno muffin sounds great. I totally love the cheesy part since i love cheese so much. Then nice idea on putting the jalapeno as topping. I’m really looking forward on making and tasting this.

    Reply

  19. IanW

    Your muffins look delicious. Extra cheese is always the right way to do things especially if it has a little bit of a tang. But I am not so sure about the Jalapenos. They have a way of livening my taste buds just a bit too much. I think I would prefer something a little less lively like a small round of salami or pepperoni

    Reply

  25. Snaxilicious

    I just loudly declared a “Skinny Week” on my blog. Then I saw these hot treats… Honestly, can I really wait for a week before making them?!

    I can almost smell it. Deadly delicious.

    Reply

  30. D'Arcy

    Those muffins look SO delish. I remember as a kid getting cheese croissants that were so cheesy there were little golden cheesy caves on the inside…never seen a baked good that cheesy since. cept maybe now!

    And those sneaker are F-ing rad. Do they make you dance everywhere instead of walk? I hope so!

    Thanks Joy! Love your recipes and your sweet and funny voice.

    Reply

  31. Lauren

    Oh man, I have been jonesing for a pair of wedge sneakers! And now you have got me wanting jalapeno cheesiness too!

    Reply

  32. Molly

    duuuude, I have been going back and forth with myself on whether or not to buy wedge sneaks forever. Your endorsement just sealed the deal. YES.

    ps love the cheesy muffins!

    Reply

  33. J.S. @ Sun Diego Eats

    custard-y cheese-y jalapeno muffins sound so good. I normally don’t like savory muffins but I think adding this much cheese so its not dry would be quite lovely. Also definitely support sneaker wedges because they are soo comfortable.

    Reply

  34. FashionEdible

    I am a big wedge sneaker fan. I blog on fashion and food so I love seeing foodies dabble in fashion! There is definitely a good chance we may regret the wedges a year from now but the added height is worth it. My husband calls them “snow boots” but I’m not letting that get me down ;)

    Reply

  37. Morgan

    Heck ya. Cheese and jalapeno everything please. I too am rocking the sneaker and wedge and loving it. Sure my pals make fun of me but whatevs.

    Reply

  40. Janet A

    Have to share: Nowadays, when I make a new recipe, the family asks, “is this a Joy recipe?” No “sheeet”. Haven’t had a dud recipe at all from this blog or your book. I can only say that of about 3 cookbooks I own. My cookbooks are like rabbits in Spring, they seem to multiply.

    I made the ham & potato chip grilled cheese sammiches on Wed and everyone loved them. Called them “Gourmet Grilled Cheezers”. Already they are asking for me to make them again.

    My work BEGS me to bring in strawberry marshmallow shortbread cookies.

    Your recipes makes me a “goddess” around here :) A belated thank you.

    Reply

  42. Rebecca Payne

    Have you seen the picture on Pinterest of someone making stuffed jalapenos with cornbread batter? because this looks PERFECT for that! They also look delicious in muffin form =)

    Reply

  48. Lauren

    You should have “Pin It” buttons on all of your pics! Lately I’ve wanted to pin everything. These look amazing and would go so well with my favorite chili.

    Reply

  50. Johanna

    As someone who lives in Wisconsin, I can safely say that there is no such thing as too much cheese. It simply doesn’t exist.

    Clearly, this will be a Saturday morning brunch situation. Real talk, I may not even share.

    Reply

  51. erin @hooleywithaz

    oh you have no idea the chagrin that wedge sneakers have been giving me…i’ve spent a hideaous amount of time trying to decide if i should get them or not. more time than i’m willing to admit.

    Reply

  53. Rhonda Sittig

    The muffins look incredibly good. But that’s not the real reason I read all your posts. It’s the way your write. We all feel like you’re our best friend. It’s a gift. Hope the shoes work out. God bless you

    Reply

  58. Brenda in Irving

    I did this exact same thing with Ree’s recipe. They were a huge hit at a lakeside retirement party after a bit too much celebration the night before. :)

    Reply

  62. Val in MN

    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!

    Reply

  67. Chewthefat

    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?

    Reply

  69. Caz

    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!

    Reply

  71. Katie

    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.

    Reply

  72. Asha

    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.

    Reply

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