JALAPENO POPPER CHEESE MUFFINS
Provided by Jen
Time 45m
Number Of Ingredients 16
Steps:
- Spray 12 cup muffin tin with nonstick cooking spray with flour (or grease and flour tin). Set aside.
- In a large bowl, whisk together flour, baking powder, salt, garlic powder and onion powder. Add 1 diced jalapeno, cheddar cheese and 1/3 cup parmesan cheese and toss until evenly combined.
- In a separate medium bowl, whisk egg then add milk, sour cream and butter; whisk just until combined. Gently fold wet ingredients into dry ingredients - don't overmix (it will be very thick). Remove 1/4 cup batter to be used in cream cheese filling.
- In a separate bowl using a handheld mixer, beat cream cheese until very creamy. Add 1/4 cup reserved batter and continue to beat on medium high speed until smooth (don't worry about the cheese chunks). Stir in 1 diced jalapeno.
- Add a heaping tablespoon batter to each muffin cup and spread out slightly, followed by a heaping tablespoon cream cheese mixture then top with remaining batter. Sprinkle evenly with remaining Parmesan cheese.
- Bake at 375 degrees F for 20-25 minutes. Let muffins cool in tin on wire rack for 5 minutes then gently remove from tin and continue to cool on wire rack.
- Store any leftover muffins in an airtight container at room temperature for 5 days. I like to reheat leftover muffins in the microwave for 10 seconds or so.
JALAPEñO CHEESE MUFFINS
Steps:
- Preheat the oven to 325* and line 12 muffin cups with parchment paper liners (not simple paper as these muffins will stick).
- Slice 12 very thin slices of jalapeño and set aside. Remove stem of the remaining jalapeño and finely chop the rest of the jalapeño. I leave the seeds in as they add just enough heat to the recipe. Set aside the chopped jalapeño.
- In a large glass bowl sift together the almond flour, coconut flour, baking powder, salt and garlic powder. Toss in the shredded Jalapeño cheese and the chopped jalapeños, then stir into the flour mixture.
- To the flour mixture you will now add in the melted butter, cream, eggs and water. Thoroughly mix all the ingredients together to form a batter. The batter will be slightly thick as these are dense muffins.
- Divide batter evenly into the parchment paper muffin cups. Sprinkle each muffin top first with a small amount of the shredded cheddar and then with a single jalapeño slice.
- Bake for 30 minutes in 325* oven. Test with a toothpick to check for doneness as these muffins are quite dense and oven temperatures can vary slightly. If they need more time keep them in the oven for a few minutes longer.
- Remove and enjoy. These muffins are great hot out of the oven, but also keep well in an airtight bag or container in the fridge for a few days.
Nutrition Facts : ServingSize 1 muffin, Calories 295 kcal, Carbohydrate 6 g, Protein 10 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 103 mg, Sodium 260 mg, Fiber 2 g, Sugar 1 g
JALAPEñO CORNBREAD MUFFINS
Chopped jalapeño adds the perfect amount of kick to this delicious cornbread muffin recipe! Paired with the subtle sweetness of honey and brown sugar, these easy cornbread muffins are a wonderful snack and side dish. These muffins are mildly spicy with 1 jalapeño. Feel free to increase or reduce the amount of jalapeño based on your preference.
Provided by Sally
Categories Side Dish
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. This recipe makes about 14 muffins, so there will be a 2nd batch. Set pan aside.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing.
- Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 16-17 minutes. The total time these muffins should be in the oven is around 21-23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
- Remove muffins from the oven and allow to cool in the pan for 5-10 minutes before enjoying. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.
JALAPENO CHEDDAR CHEESE MUFFINS RECIPE - (4.2/5)
Provided by á-43854
Number Of Ingredients 11
Steps:
- Place a rack in the upper third of the oven and preheat oven to 375°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. Tip: 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.
BEA'S JALAPENO CHEESE MUFFINS
Make and share this Bea's Jalapeno Cheese Muffins recipe from Food.com.
Provided by queenbeatrice
Categories Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix flour, baking powder, baking soda, sugar and salt. Add cheese and onion and mix with a fork.
- Whisk yoghurt, melted butter, eggs and jalapeno together. Add to dry ingredients. Stir until evenly moistened.
- Bake in lined muffin cups at 400 F for 15 minute.
- Delicious on it's own or with cream cheese.
Nutrition Facts : Calories 215.8, Fat 11.8, SaturatedFat 7.1, Cholesterol 63.6, Sodium 412.6, Carbohydrate 18.7, Fiber 0.7, Sugar 2.3, Protein 8.7
CHEDDAR, JALAPEñO, CHILLI AND SWEETCORN MUFFINS
Savoury baking doesn't get much easier than this - grab one of Debbie Major's cheddar and jalapeño muffins when you're in a rush or pack one in your lunchbox for a spicy snack. Muffins are always a low-stress, low-mess bake. Check out more sweet and savoury options in our easy muffin recipes collection.
Provided by Debbie Major.
Categories Picnic recipes
Time 40m
Yield Makes 12
Number Of Ingredients 13
Steps:
- Heat the oven to 200°C/180°C fan/gas 6. Line a muffin tray with 12 paper cases. Sift the flour, baking powder and salt into a bowl and stir in the dried polenta, cheddar and chilli flakes.
- Pour a 284ml pot of buttermilk (or whole milk) into a jug and beat in the eggs and melted butter.
- Mix the milk mixture into the dry ingredients with 160g drained tinned sweetcorn and 1 deseeded, chopped jalapeño chilli. Slice another chilli.
- Divide the batter among the paper cases, sprinkle with 25g grated cheddar and top with chilli slices. Bake for 20 minutes until golden and risen.
Nutrition Facts : Calories 224kcals, Fat 10.7g (5.g saturated), Protein 7.8g, Carbohydrate 23.4g (2.2g sugars), Fiber 1.4g
CHEDDAR JALAPENO CORN MUFFINS
Provided by Food Network Kitchen
Time 45m
Number Of Ingredients 5
Steps:
- In bowl prepare muffin mix according to directions on box. Stir in corn, jalapenos and cheese. Fill greased muffin tins 3/4 of the way full. Bake according to directions on box.
JALAPENO-CHEDDAR CORN MUFFINS
A delightful sweet-spicy treat. They will freeze well. Great with a meal, a snack, even breakfast. They're wonderful with honey butter
Provided by uncledoofus
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Spray muffin tins with butter flavor cooking spray.
- combine the eggs,buttermilk,and melted butter in a bowl.
- In another large bowl Combine all the dry ingredients and whisk together to blend.
- Add the shredded Cheddar and the corn kernels to the dry ingredients.
- Add the wet ingredients and mix gently, until everything is moist (do not over mix).
- Divide the batter evenly between the 24 muffins. It should be about 3/4 of the way full.
- place a thin slice of jalapeño on the top of each muffin and bake for about 25 minutes or until brown.
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- Preheat oven to 400 degrees Fahrenheit. Grease two muffin pans with non-stick cooking spray (recipe makes ~16 muffins).
- Combine all ingredients in a large bowl and stir until mixed well. Transfer prepared mix to greased muffin pan and fill the cups about 3/4 of the way full.
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- Preheat your oven to 350°. Prepare muffin tins by lining and spraying, or if your muffin tin is well seasoned or you have the fancy silicone kind, just spray it with baking spray and skip the liners.
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