Happy Labor Day, y'all! Just popping in here briefly today to share this muffins, which would be a perfect last-minute addition to your weekend cookout. They're spicy, super cheesy, come together in no time at all... and seriously delicious!
Hope everyone is enjoying a great holiday!
Glorious Cheddar & Jalapeno Muffins (slightly adapted from Joy the Baker)
yields 12 muffins
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1 cup skim milk
1 large egg
1/4 cup butter, melted and cooled slightly
3 cups grated sharp cheddar cheese
12 pickled jalapeno round for topping
sea salt and fresh cracked black pepper for topping
Preheat oven to 375 degrees F. Spray a 12-cup muffin tin with cooking spray and set aside.
Whisk flour, baking powder, sugar, and salt in a medium bowl. In another small bowl, whisk together the milk, egg, and melted butter. Add the wet ingredients to the dry ingredients and stir. Just before the mixture is totally combined, add the cheese. Stir until everything is evenly moistened and distributed.
Divide the batter between the prepared muffin tins. Top each with a jalapeno round and sprinkle with sea salt and freshly cracked black pepper.
Bake for 20 minutes. Allow to cool for just a few minutes; these are best served fresh and warm!