Cheddar Jalapeño Muffins

Cheddar Jalapeño Muffins

by | Feb 22, 2021 | QUICK BREADS, SIDE DISH | 0 comments

Cheddar Jalapeño Muffins

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A shallow wooden serving bowl stacked with freshly baked Cheddar Jalapeño Muffins.

Cheesy and spicy with crispy, golden edges make these tender Cheddar Jalapeño Muffins one of my favourites. I have made them more times than I can remember because I like them that much. They are the perfect accompaniment to chili, stew, tomato soup or green salad and so good about ten minutes out of the oven. Just long enough for them to cool down enough to handle but are still warm on the inside and crispy on the outside.

Baking ingredients being prepared for Cheddar Jalapeño Muffins with a muffin tin in the background.

This lovely recipe originates with one of my favourite food bloggers, Joy the Baker. Joy notes that you can bake these muffins with liners in the muffin tins. You certainly can, but trust me, you do not want to! I find it is best to generously butter non-stick muffin tins to achieve a wonderfully golden muffin bottom that is crispy and chewy when eaten while still slightly warm. They will pop right out of the muffin tins too. When using liners, the muffins need to cool completely before peeling away the liner, otherwise, they will stick and you’ll miss out on the best part. In a nutshell, it’s lots of butter, no liners!!

Freshly baked Cheddar Jalapeño Muffins on a wire rack..

Do not be skimpy on the cheese!! It will seem like a lot, and the batter will be thick with an abundance of cheese, but the result is a gloriously cheesy muffin. It is also important not to over mix the batter. This is a quick bread and does not require gluten development, so only mix the wet and dry ingredients until they are combined. The batter won’t be completely smooth and that’s okay. The cheese needs to be folded in last so it doesn’t clog up the whisk and make everything gummy. It’s a quick and easy recipe that freezes well too. Simply store cooled muffins in an airtight container or bag for up to a month. Allow to thaw and warm gently in the oven or microwave. They don’t retain their crisp exterior, but they’re still delicious. Enjoy!

Freshly baked Cheddar Jalapeño Muffins on a wooden serving board garnished with a pickled jalapeño.

Author:  Compelled to Cook

Freshly baked Cheddar Jalapeño Muffins on a wooden serving board garnished with a pickled jalapeño.
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Cheddar Jalapeño Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 muffins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 cup milk
  • 1 large egg
  • 1/4 cup unsalted butter, melted plus more for pan
  • 3 cups grated cheddar cheese about 8 ounces
  • 1/4 cup finely chopped drained pickled jalapeños plus more for garnishing

Instructions

  • Preheat oven to 350°F and generously butter a 12 cup non-stick muffin tin.
  • Whisk together the flour, baking powder, sugar and salt. Set aside.
  • Whisk the egg, add the milk and melted butter and continue to whisk to fully combine. Stir in jalapeños.
  • Add the dry ingredients to the wet stirring until just combined. Fold in cheese until evenly distributed in the batter.
  • Scoop batter evenly between the prepared muffin cups and bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
  • Remove from oven and allow to cool for 10-15 minutes in the pan. Gently loosen the muffin tops if any have slightly stuck and pluck out the muffins placing them on a wire rack to cool further.

Notes

-these muffins are best served slightly warm out of the oven.
-use a non-stick muffin tin for this recipe and be sure to butter generously. The butter not only helps the muffins not to stick but ensures a crisp and golden bottom. 
-you can use muffin liners but the muffins will need to cool completely before trying to peel off the liner.
 

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Low Carb Almond Bread

Low Carb Almond Bread

by | Nov 16, 2020 | EGGS, GLUTEN FREE, LUNCH, QUICK BREADS, VEGETARIAN | 2 comments

Low Carb Almond Bread

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A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.

It is crazy how cheese can be made into something so bread-like!! Low Carb Almond Bread has a spongy texture and a chewy bread-like feel. It’s sturdy enough for your favourite sandwich and warms nicely in the toaster for your fried egg. This low carb, Keto-friendly bread also tastes great!!

A baked slab of Low Carb Almond Bread cooling on a wire rack.

You can use regular cream cheese, but I like to use flavoured for this recipe for something a little different. I like the garden vegetable for regular sandwiches and the herb and garlic for bread to serve with soup or stew. This great recipe is also super quick, being ready in about half an hour. Serve slightly warm right out of the pan, room temperature or lightly toasted in the toaster. You can use Low Carb Almond Bread for sandwiches, croutons, as a dipping bread, or a base for fried eggs and tuna melts. It’s a great way to keep your Keto diet on track with only 2.4 net carbs per slice. Enjoy!

An egg salad sandwich made with Low Carb Almond Bread is cut on the diagonal and speared with a toothpick olive.

Here’s the breakdown per slice when cutting into 12 slices per recipe.

Calories per slice: 202kcal

Net Carbs per slice: 2.4g

Fat per slice: 17.4g

Protein per slice: 9.25g

 

Want more low carb options?

Broccoli Cheddar Frittata

Beef Roulade

Tarragon Chicken Cutlets

 

A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.

Author:  Compelled to Cook, adapted from Pork Rind Keto Bread

A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.
Low Carb Almond Bread
Print Recipe
    Servings Prep Time
    12 slices 15 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    12 slices 15 minutes
    Cook Time
    20 minutes
    A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.
    Low Carb Almond Bread
    Print Recipe
      Servings Prep Time
      12 slices 15 minutes
      Cook Time
      20 minutes
      Servings Prep Time
      12 slices 15 minutes
      Cook Time
      20 minutes
      Ingredients
      Servings: slices
      Instructions
      1. Preheat oven to 375°F and lightly spray a 10"x15" baking tray with non-stick spray and line with parchment.
      2. To a large bowl add the cream cheese and mozzarella. Heat in the microwave for 1 minute. Stir and return to microwave for another minute. Stir until smoothed out. Add eggs one at a time whisking with a fork to fully incorporate after each. Stir in almond flour, parmesan cheese and baking powder. Spread evenly into prepared pan and bake for 17-20 minutes.
      3. Remove from the oven and allow to cool for 10 minutes in the pan before removing to a wire rack to cool completely. Once cool cut into 12 squares.
      Recipe Notes

      -I like to use garden vegetable or herb and garlic cream cheese.  They add a nice twist to the taste.

      -The cut squares will last up to a month in the freezer in an airtight container or Ziplock bag.

      -Room temperature squares can be warmed in the toaster.

      -This bread holds up well when used for sandwiches, but also great topped with a fried egg or as a tuna melt.

       

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      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Whole Wheat Peach Streusel Muffins

      Whole Wheat Peach Streusel Muffins

      by | Aug 28, 2019 | BREAKFAST AND BRUNCH, QUICK BREADS, SNACKS | 0 comments

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      Whole Wheat Peach Streusel Muffins stacked on a metal stand with a split muffin on a plate in the foreground.

      These naughty but nice Whole Wheat Peach Streusel Muffins are perfect for back to school.  They have minimal added sugar, are made with whole wheat flour and pureed peaches for a healthy-ish muffin.  The streusel topping and juicy peach chunks keep it being the muffin you want to eat or send in your child’s lunch, without the guilt. 

      Muffins are not only a great item to add to breakfast or brunch, but also great as a snack.  They come together easily, freeze well and are a must to have on hand whether you pack lunches or not.

      Fresh peaches stacked on a metal tray in preparation for Whole Wheat Peach Streusel Muffins.

      Tips for great muffins:

      *DO NOT OVERMIX!  I really can’t stress this enough.  Once the flour is added to the wet ingredients in any quick bread recipe, the batter only needs to be mixed enough to incorporate the ingredients.  Any more mixing than that will start to develop the gluten in the flour.  The result will be tough muffins or loaves.

      *Divide batter evenly into the muffin tins to ensure the muffins bake uniformly and evenly.

      *Don’t overbake!  Bake just long enough that they spring back when lightly touched or a toothpick inserted comes out clean.  Overbaked muffins will be dry and dense.

      * Bake muffins on the middle oven rack for even baking without scorched bottoms or tops that are too dark.

      *Use muffins liners or a well-greased muffin tin to prevent the muffins from sticking.  Nobody wants to fight with trying to unstick a dozen muffins only to have bits of muffin stuck to the pan anyway.  It’s just a waste of perfectly good muffin bits.

      *Allow the muffins to cool for at least 5-10 minutes before trying to remove from the pan.  This will prevent any “squishing” mishaps that are likely to happen when trying to pull them out while they are hot and soft.

      Now is the time that fresh peaches are abundant, so enjoying these delicious Whole Wheat Peach Streusel Muffins is a must.

      Author: Compelled to Cook

      Peach Streusel Muffins
      Whole Wheat Peach Streusel Muffins
      Print Recipe
        Servings Prep Time
        12 muffins 30 minutes
        Cook Time
        18-22 minutes
        Servings Prep Time
        12 muffins 30 minutes
        Cook Time
        18-22 minutes
        Peach Streusel Muffins
        Whole Wheat Peach Streusel Muffins
        Print Recipe
          Servings Prep Time
          12 muffins 30 minutes
          Cook Time
          18-22 minutes
          Servings Prep Time
          12 muffins 30 minutes
          Cook Time
          18-22 minutes
          Ingredients
          Streusel Topping
          Muffins
          Servings: muffins
          Instructions
          Streusel Topping
          1. Combine all ingredients in a food processor and pulse until combined and crumbly. Set aside.
          Muffins
          1. Set oven rack to the centre and preheat oven to 350°F. Grease or line a 12 cup muffin tin.
          2. Peel peaches and remove stone. Chop two of the peaches into 1/2" chunks and set aside. Puree the remaining two peaches using a blender or food processor until smooth. Set aside.
          3. In a small bowl whisk together flours, baking powder, baking soda, cinnamon and salt. Set aside.
          4. In a large bowl whisk together oil and sugar. Add eggs, one at a time, whisking after each until incorporated.
          5. Stir in sour cream, pureed peaches and vanilla. Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.
          6. Divide batter evenly into prepared muffin tin. Sprinkle each muffin with a generous tbsp of streusel topping.
          7. Bake for 18-22 minutes or a toothpick inserted in the centre comes out clean.
          8. Allow to cool at least 5-10 minutes prior to removing from muffin tin. Remove to a cooling rack to cool completely or eat while warm.

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          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Spiced Coconut Loaf

          Spiced Coconut Loaf

          by | Apr 24, 2019 | QUICK BREADS | 0 comments

          I can’t speak for everyone but quick breads were some of the very first things I ever baked. My earliest memory of this included making blueberry muffins from a mix. Even the blueberries were included in a small tin. Next came a lemon pudding cake, also from a mix but fondly remembered as we often had it when my grandma was visiting. Even though these first memories are baked goods from a mix, they were still the beginning of tasty things to come, like this amazing Spiced Coconut Loaf.

          This wonderful loaf is a coconut lover’s dream! It’s tender with a bit of chewiness from the coconut, lightly spiced and topped with a coconut glaze and toasted coconut. It’s one of my favourites!

          What is a quick bread?

          Quick bread is a very broad term given to any bread that is not leavened with yeast but rather other leavening agents such as baking powder and baking soda. This would include baked items such as cornbread, muffins, soda bread, etc.

          They’re generally quick to prepare, require little mixing and can be baked right away. This makes quick breads easy, convenient and versatile. The varieties are endless really and they are such a great way to learn and have fun with baking.

          Want more wonderful quick bread recipes?

          Banana Bread

          Chorizo Cheddar Bread

          Chocolate Cherry Loaf

          Author: Compelled to Cook, adapted slightly from Bon Appetit Spiced Coconut Loaf Cake

          Whole baked Spiced Coconut Loaf drizzled with glaze and sprinkled with toasted coconut that rests on a wire rack draped with a red checkered towel that is scattered with strawberries.
          Spiced Coconut Loaf
          Print Recipe
            Servings Prep Time
            1 loaf 30-35 minutes
            Cook Time Passive Time
            4-45 minutes 10 minutes
            Servings Prep Time
            1 loaf 30-35 minutes
            Cook Time Passive Time
            4-45 minutes 10 minutes
            Whole baked Spiced Coconut Loaf drizzled with glaze and sprinkled with toasted coconut that rests on a wire rack draped with a red checkered towel that is scattered with strawberries.
            Spiced Coconut Loaf
            Print Recipe
              Servings Prep Time
              1 loaf 30-35 minutes
              Cook Time Passive Time
              4-45 minutes 10 minutes
              Servings Prep Time
              1 loaf 30-35 minutes
              Cook Time Passive Time
              4-45 minutes 10 minutes
              Ingredients
              Loaf
              Glaze
              Servings: loaf
              Instructions
              Loaf
              1. Preheat oven to 350℉, spray a loaf pan with non-stick spray and line with parchment, allowing the ends to overhang the loaf pan slightly.
              2. In a small bowl whisk together first 6 dry ingredients. Set aside.
              3. In a small bowl whisk together coconut cream and sour cream. Set aside.
              4. Using a stand mixer fitted with a paddled attachment or electric mixer beat brown sugar and butter together until smooth and light. Beat in one egg at a time until incorporated.
              5. Beat in a third of the dry ingredients, and then a half of the wet ingredients, alternating thirds of the dry and half of the wet until just combined (do not overmix). Stir in coconut.
              6. Spread evenly into prepared pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.
              7. Cool for 5-10 minutes and then lift out of pan using the overhanging parchment. Peel off parchment and allow to cool completely on a wire rack.
              Glaze
              1. In a small bowl whisk together powdered sugar and coconut cream until smooth. Toast almonds in a 350℉ oven for 10-12 minutes.
              2. Drizzle glaze over loaf and garnish with toasted coconut.
              Recipe Notes

              -If you cannot find coconut cream, you can use full fat coconut milk by chilling the coconut milk to solidify the solids and pouring off a 1/4 of the liquid prior to mixing together. This will make it thicker and creamier. The coconut milk I usually buy is seperated at room temperature so no chilling is required.

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              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Flaky Jalapeño Cheddar Biscuits

              Flaky Jalapeño Cheddar Biscuits

              by | Feb 17, 2019 | QUICK BREADS, SIDE DISH, VEGETARIAN | 0 comments

              Make a better biscuit…

              It’s hard to resist a flaky, buttery biscuit and these Flaky Jalapeño Cheddar Biscuits are tender and flaky.  So good on their own, dunked or piled high with your favourite fillings. The good thing is, they’re easy to make using basic ingredients.  So what makes a good biscuit?  Let’s look at the basics.

              -use quality butter.

              -use fresh baking powder and baking soda, they do EXPIRE!

              -cut butter into flour evenly to ensure a flaky biscuit.

              -do not overwork the dough, once mixed, only knead enough to bring the dough together.  Overworking dough will result in a tougher biscuit.

              -use a sharp cutting tool for the best edges.

              -brush tops and sides with a whisked mixture of egg and cream for a nice golden exterior.

               

              What’s a biscuit good for?

              By far my favourite thing to do with a flaky biscuit is dunk it into soup, stew or chili.  But, they’re also wonderful as a sandwich.  Especially these Flaky Jalapeño Cheddar Biscuits, because they spread out a little, making them just the right size for a fried egg…just saying!

              Author: Compelled to Cook

              Flaky Jalapeno Cheddar Biscuits
              Print Recipe
                Servings Prep Time
                8-10 4" biscuits 25 minutes
                Cook Time
                18 minutes
                Servings Prep Time
                8-10 4" biscuits 25 minutes
                Cook Time
                18 minutes
                Flaky Jalapeno Cheddar Biscuits
                Print Recipe
                  Servings Prep Time
                  8-10 4" biscuits 25 minutes
                  Cook Time
                  18 minutes
                  Servings Prep Time
                  8-10 4" biscuits 25 minutes
                  Cook Time
                  18 minutes
                  Ingredients
                  Servings: 4" biscuits
                  Instructions
                  1. Preheat oven to 425℉ and line a large baking tray with parchment.
                  2. In a large bowl whisk together flour, cornmeal, baking powder, baking soda and salt.
                  3. Add cubed butter and using a pastry cutter, cut butter into dry ingredients until pea-sized and evenly distributed.
                  4. Whisk together buttermilk and one large egg. Add to dry ingredients and stir until just starting to come together. Add grated cheese and diced jalapeno and continue to mix until incorporated being careful not to overmix. It will be a bit of a scraggly mess.
                  5. Flour your work surface and dump out the dough. Knead dough a few times to bring everything together. Flatten dough into a 3/4"-1" disk. Using a 3" round cutter, cut out biscuits.
                  6. Reform remaining dough and cut out biscuits. Place biscuits on a parchment lined baking tray.
                  7. Whisk together one large egg and one tbsp of milk or cream. Brush each biscuit top and sides generoulsly. Bake in preheated oven for about 18 minutes until golden and puffed.
                  8. Remove from oven and allow to rest on the tray for 3-5 minutes before moving to a cooling rack. Serve slightly warm.
                  Recipe Notes

                  -these particular biscuits spread out some and are wonderful sliced as a sandwich.

                  -I used a 3" cutter, however for slightly smaller biscuits that would be good for soups or stews a 2 1/2" cutter is probably preferred.

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                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                  Toasted Bran Muffins

                  Toasted Bran Muffins

                  by | Jan 12, 2019 | BREAKFAST AND BRUNCH, QUICK BREADS, SNACKS | 1 comment

                  Nancy Silverton’s bran muffins from La Brea Bakery are hailed to be one of the best, and for good reason.  The crumb is tender and rather light for a bran muffin, yet they have that familiar fibrous chew. The flavour has a subtle toasted note and a hint of orange.  They have minimal refined sugar by using pureed raisins to add natural sweetness and moisture.  They are my personal favourite in the bran muffin arena with just a small smear of butter.

                  I originally stumbled upon these muffins from Alexandra Cooks Nancy Silverton’s Bran Muffins, who slightly adapted the recipe by blending all the raisins, leaving the final texture without whole raisins.  It’s also my desired way to eat them even though my recipe reflects the original method. Both ways are delicious and it comes down to personal preference. 

                  I’ve gone on to adapt the recipe slightly further by replacing a small amount of the water with orange juice and I’ve opted for a different mixing method with wonderful results. It’s recommended to use paper liners as they tend to bake up with a nicer domed top if using them. Without the liners, the tops tend to spread just a little more. I also recommend that you weigh your dry ingredients for better results.  I have done both, and have found that my weighted measures provide more than my standard scooping with a measuring cup. It does make a difference in this recipe.

                  If you love muffins, Nacy Silverton’s are a must to make, whether it be the original recipe or my slightly altered version, you won’t be disappointed.  Enjoy!

                  Recipe for Toasted Bran Muffins adapted from Alexandra Cooks Nancy Silverton’s Bran Muffins 

                   

                  Toasted Bran Muffins
                  Print Recipe
                    Servings Prep Time
                    12 muffins 20 minutes
                    Cook Time
                    30 minutes
                    Servings Prep Time
                    12 muffins 20 minutes
                    Cook Time
                    30 minutes
                    Toasted Bran Muffins
                    Print Recipe
                      Servings Prep Time
                      12 muffins 20 minutes
                      Cook Time
                      30 minutes
                      Servings Prep Time
                      12 muffins 20 minutes
                      Cook Time
                      30 minutes
                      Ingredients
                      Servings: muffins
                      Instructions
                      1. Preheat oven to 350℉ and line 12 muffin cups with paper liners. Spread wheat bran out on a large baking sheet and toast in oven for 6-8 minutes turning once.
                      2. While wheat bran is toasting and cooling, cook 1 cup of raisins and 1/2 cup of water in a small saucepan over medium heat until soft and the water has been absorbed, about 10 minutes. Puree raisins until smooth.
                      3. In a medium bowl, whisk together wheat bran, flours, baking powder, baking soda and salt. Set aside.
                      4. In a large bowl whisk together oil and brown sugar. Add egg and egg white and whisk to combine. Stir in pureed raisins, remaining 3/4 cup water, buttermilk, orange juice and orange zest.
                      5. Add dry ingredients and stir just to combine. Stir in 1/2 cup of raisins. Scoop evenly into muffin cups, mounding the batter.
                      6. Bake for approximately 20 minutes or until a toothpick inserted comes out clean. Remove and allow to cool for 5-7 minutes before removing muffins from tin to cooling rack.
                      Recipe Notes

                      -it is highly recommended to weigh dry ingredients.

                      -when scooping the batter, the muffin cups will be very full.

                      -if you don't want whole raisins in the final muffin, cook all the raisins with 3/4 cup of water and blend, continue with recipe adding only 1/2 cup additional water (for 1 1/4 cup total) and omit raisins at the end.

                      Affiliate Disclosure

                      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com