Jalapeno Popper Cheese Muffins

Name: Jalapeno Popper Cheese Muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 muffins
Ingredients: Nonstick cooking spray with flour; 2 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1 jalapeno, seeded, deveined, diced; 4 oz. sharp cheddar cheese; 2 oz. Parmesan Cheese; 1 large egg; 1 cup milk; 1/2 cup sour cream; 4 tablespoons butter, melted and cooled*; 8 oz. cream cheese, room temperature; 1/4 cup Reserved Batter; 1 jalapeno, seeded, deveined, diced

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Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings
12 muffins
Course
Side Dish, Bread
Cuisine
American

Jalapeno Popper Cheese Muffins

Victor Mills

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

Muffins

Nonstick cooking spray with flour
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 jalapeno, seeded, deveined, diced
4 oz. sharp cheddar cheese chopped into 1/4“ cubes (approx. 1 cup)
2 oz. Parmesan Cheese grated on the large holes of grater (approx. 2/3 cup), divided
1 large egg
1 cup milk
1/2 cup sour cream
4 tablespoons butter, melted and cooled*

Cream Cheese Filling

8 oz. cream cheese, room temperature
1/4 cup Reserved Batter (in directions)
1 jalapeno, seeded, deveined, diced

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Instructions

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.