Jalapeño Cheddar Muffins

To make Jalapeño Cheddar Muffins gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder and baking soda you use are also gluten-free. This will allow you to enjoy the same savory flavors without the gluten.

To store Jalapeño Cheddar Muffins, let them cool completely, then place them in an airtight container. They can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, you can freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe bag.

If you don't have plain yogurt on hand, you can substitute it with sour cream or buttermilk. Both options will provide moisture and a slight tang that complements the jalapeño and cheese flavors in the muffins.

Jalapeño Cheddar Muffins pair wonderfully with soups, especially creamy tomato or chili. They also make a great side for breakfast dishes like scrambled eggs or a hearty brunch spread. For a snack, serve them warm with butter or honey for a delightful treat.

To adjust the spiciness of your Jalapeño Cheddar Muffins, you can reduce the number of jalapeños used or remove the seeds and membranes, which contain most of the heat. Alternatively, if you prefer a spicier kick, consider adding a pinch of cayenne pepper or using a spicier variety of jalapeño.