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Jalapeno Popper Cheese Muffins
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Jalapeno Popper Cheese Muffins

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

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

Ingredients

Muffins
  • 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 pepper seeded, deveined, diced
  • 4 oz. cheddar cheese chopped into 1/4“ cubes (approx. 1 cup, sharp
  • 2 oz. Parmesan Cheese grated on the large holes of grater (approx. 2/3 cup), divided
  • 1 egg large
  • 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 pepper seeded, deveined, diced

Instructions

    Cup of Yum
  1. Spray 12 cup muffin tin with nonstick cooking spray with flour (or grease and flour tin). Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

  • *if using whole milk then decrease butter to 3 tablespoons