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Too Much Cheddar and Jalapeno Muffins

April 11, 2013 by Joy the Baker 104 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.  

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Reader Interactions

Comments

  1. irene

    October 8, 2013 at 2:34 pm

    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
  2. zeinab

    September 24, 2013 at 10:34 am

    Thanks for a great recipe-they were yum!:)
    https://joythebaker.com/2013/04/too-much-cheddar-and-jalapeno-muffins/

    Reply
  3. J.

    August 29, 2013 at 12:14 pm

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

    Reply
  4. Nthabi

    August 3, 2013 at 6:31 pm

    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
  5. Bella

    June 15, 2013 at 9:11 pm

    Ok, that last bit was a little weird. the RECIPE has made a big impact on me. Haha

    Reply
  6. Bella

    June 15, 2013 at 9:10 pm

    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
  7. Sophia Summer

    May 14, 2013 at 3:51 am

    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
  8. Kayla

    May 11, 2013 at 1:29 am

    I made these, twice. They were amazing, everyone that tried them loves them. Thank you for this recipe!

    Reply
  9. Stuti

    May 3, 2013 at 10:18 am

    I made these- they were heavenly. Couldn’t get any better. Thank you so much for this treasure.

    Reply
  10. honeywhatscooking

    April 28, 2013 at 3:02 pm

    omg, this looks amazing. love savory muffins.. bookmarking this when I have jalapenos on hand. I just made something with jalapeno today so I’m out. :)

    Reply
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Trackbacks

  1. » Cheddar & Jalapeño Muffins says:
    September 17, 2013 at 10:19 am

    […] Adapted from Joy the Baker […]

    Reply
  2. Annnnnd, we’re back! And I brought muffins! | Breaking Up With Betty Crocker says:
    July 11, 2013 at 6:42 pm

    […] just so happened that Joy had recently posted a recipe for “Too Much Cheddar and Jalapeno Muffins.” Cheese? Check. Carbs? Check. A little bit of spice to make it interesting? Check. Done deal. […]

    Reply
  3. Graduation Party Desserts: Simple to Complex Ways of Dazzling Guests | gradueat says:
    May 1, 2013 at 10:21 pm

    […] Jalapeno cheddar mini muffins as adapted from Joy the Baker’s recipe here. I recommend just dividing them up into mini muffin tins because a large muffin can easily […]

    Reply
  4. “Himlen ler i vårens ljusa kvällar” | Mitt lilla gröna says:
    April 30, 2013 at 2:33 am

    […] och tankeväckande, och lägger alltid upp recept som får snålvattnet att rinna till. De här muffinsen med cheddar och jalapeño låter också som perfekt […]

    Reply
  5. Kara Cooks: Week 16 2013 – Things says:
    April 21, 2013 at 8:14 am

    […] Cheddar & Jalapeno Muffins […]

    Reply

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