Cheddar Jalapeno Muffins

The schedule I’m aiming for here at One Dish Delish is posts twice a week, one on the weekend and one midweek. At the moment, I have at least one recipe photographed and in the queue from like two weeks ago, but I made these yesterday and they are screaming to be posted schedule and intentions be darned.

I made these for Discipleship Community, a midsize gathering of my church family, and I wanted to get the recipe up for all who enjoyed them. Because guess what, guys? They’re soo much better right out of the oven, so you should definitely make these if you get a chance. They’re also absurdly simple.

Cheddar Jalapeno Muffins


1 1/2 Cups of Flour

1 Tablespoon Baking Powder

1 Tablespoon Sugar

1/2 Teaspoon Salt

1/4 Cup of Butter, Melted and Cooled

1 Egg

1 Cup of Half and Half

8 oz Block of Extra Sharp Cheddar Cheese, Shredded

3 Tablespoons (or More, To Taste) Pickled Jalapenos, Diced

12 Pickled Jalapeno Rounds, For Topping

Sea Salt & Fresh Pepper, For Sprinkling


Move an oven rack to the top third of the oven.

Preheat oven to 375.

Melt the butter, set aside to cool.

Grease and flour a muffin tin.

Mix together the flour, sugar, baking powder and salt in a large bowl.

Mix together the mostly cooled butter, egg and half in half in a medium bowl.

Add the wet ingredients to the dry ingredients and mix until almost incorporated.

Add the diced jalapenos and cheddar until everything is evenly distributed.

Divide the batter between the twelve muffin tins (already pre-greased and floured).

Top with a jalapeno round.

Sprinkle sea salt and a twist of black pepper.

Bake for 20-25 minutes until golden.

Original Recipe From Joy the Baker.

Jalapeno Cheddar Muffin Batter


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