Too Much Cheddar & Jalapeño Muffins by, Joy the Baker

I’m not a huge fan of muffins. They are often dry and filled with calories that I’d rather consume eating cake. My son calls them “cupcakes” which is basically true. There are some healthier muffins out there that don’t suck but they’re few and far between.

Too Much Cheddar & Jalapeño Muffins are barely muffins. First, they are savory not sweet which is refreshing. Second, cheddar cheese and jalapeños in the same place are a thing of beauty. I’ve made these several times and they are heavy, cheesy, spicy, and delicious.

I love Joy the Baker and this recipe is no exception. It is on my favorites list and as my husband’s birthday approaches (he is a cheese lover), I’m reminded of these and tempted to make them.


Make them for a cocktail party, birthday, sports event, picnic and watch them disappear. Viva la fromage!

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.

This entry was published on June 5, 2015 at 4:24 pm. It’s filed under cooking, muffins, recipes and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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