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

Cheddar Jalapeño Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 muffins


  • 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


  • 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.


-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.