Savory muffins with a kick of jalapeño and cheesy goodness.
Ingredients
Dry Ingredients
- 2cupsAll-Purpose Flour
- 2tbspAll-Purpose Flour
- 1tspBaking Powder
- Baking Soda
- Salt
Wet Ingredients
- 4tbspSoftened Unsalted Butter
- 4tbspGranulated Sugar
- 1cupPlain Yogurt
- 2pieceFarmhouse Eggs® Large Brown Eggs
Add-ins
- 1 1/2cupsShredded Sharp Cheddar Cheese
- 2pieceJalapeño Peppers, deseeded, diced
- 1/2cupQueso Fresco
How to make Jalapeño Cheddar Muffins
Preparation
Preheat the oven to 400 degrees F (200 degrees C). Line the muffin pan with muffin liners.
Mix Dry Ingredients
In a medium bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Set aside the flour mixture.
Mix Wet Ingredients
In a large mixing bowl, cream unsalted butter and granulated sugar until fluffy and creamy.
Add plain yogurt and mix until combined, followed by eggs.
Combine Ingredients
Add the sifted flour mixture and mix gently to incorporate without any flour streaks remaining.
Fold in diced jalapeño peppers, shredded sharp cheddar cheese, and queso fresco until well combined. The dough will be sticky.
Bake
Divide the dough between each lined muffin well until full and level with a spatula.
Bake for 15 - 20 minutes until golden.
Serve
Let the muffins cool for 5 minutes in the pan and serve warm with butter or honey.
Tips & Tricks
Ensure the butter is at room temperature for easier creaming.
Adjust the amount of jalapeño to taste if you prefer more or less heat.
Recipe by
Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...