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Your favorite jalapeno popper dip but in cheese muffin form- Jalapeno Popper Cheese Muffins!
These cheese muffins are super moist with an intense cheesy flavor and a cream cheese jalapeno center with the perfect hint of spice. Your potluck/BBQ friends will thank you! if you decide to share…
I love jalapeno poppers so much so that I’ve made Jalapeno Popper Dip (a MUST), Jalapeno Popper Beef Taquitos an now these Jalepono Popper Muffins!There is just something about the ooey, gooey, cheesy spiciness that can’t be beat.
Sometimes I have grandiose visions for recipes but the realitydoesn’t live up to my expectations. Those recipes don’t make it onto my blog becauseYOU deserve the very best. And sometimes I have a vision for a recipe and it far exceeds my expectations. I call that vision Jalapeno Popper Cheese Muffins.
More often than not cheese breads and muffins can be both dry and greasy at the same time (not sure how they manage that) while also lacking in cheese flavor so when I set out to create theseJalapeno Popper Cheese Muffins, I turned tothe master –Cooks Illustrated Cookbook. I adapted their quick cheese breadmethod ofusing milk and sour cream to createa creamy flavor andrich, moist texture with just enough butter to add richness without greasiness.
I then added small chunksof sharp cheddar cheese rather than shredsto createmuffins speckled with rich, cheesy pockets throughout – because cheese muffins needsbursts of cheese in every bite. For an additional depth of cheesiness, I stirred inshredded Parmesan cheese and topped themuffins with Parmesan to create a bold cheesy crust.
And that’s not even the best part. After you’ve made your easy cheese muffin batter, you reserve ¼ cup and mix it with cream cheese and additional jalapenos then layer 1 heaping tablespoon cream cheese between your batter. The cream cheese sets slightly due to being combined with the reserved batter while still remaining soft and melty so you can enjoy its jalapeno popper creaminess cocooned in every cheesy Parmesan crustedmuffin bite.
Easymoist, rich, bold Jalapeno Popper Cheese Muffins. Arguably some of the most addictively delicious savory muffins you will ever devour.
Want to try these Jalapeno Popper Cheese Muffins?
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Jalapeno Popper Cheese Muffins
Servings: 12 muffins
Total Time: 45 minutes mins
Prep Time: 25 minutes mins
Cook Time: 20 minutes mins
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Ingredients
Muffins
- Nonstick 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, seeded, deveined, diced
- 4 oz. sharp cheddar cheese chopped into 1/4“ cubes (approx. 1 cup)
- 2 oz. Parmesan cheese grated on the large holes of grater (approx. 2/3 cup), divided
- 1 large egg
- 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, seeded, deveined, diced
Instructions
Spray 12 cup muffin tin with nonstick cooking spray with flour (or grease and flour tin). Set aside.
In a large bowl, whisk together flour, baking powder, salt, garlic powder and onion powder. Add 1 diced jalapeno, cheddar cheese and ⅓ cup parmesan cheese and toss until evenly combined.
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 ¼ cup batter to be used in cream cheese filling.
In a separate bowl using a handheld mixer, beat cream cheese until very creamy. Add ¼ 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.
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.
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.
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
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19 Comments
Dorothy Dunton says
Hi Jen! OMG these would be so good with barbecue along with all the other dishes that are a must, baked beans, coleslaw, mac n’ cheese, potato salad…! And with Memorial Day coming up your timing is perfect!! 🙂
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mila says
OMG! This looks divine!!! Absolutely incredibly delicious! I can just see these being gobbled up at a BBQ~~~ YUM
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Sandra says
Love this idea friend. I can’t wait to try these the next time we grill out chicken. Pinned, scheduled on FB and yummed. xo San
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janie elliott says
I like your recipes but they will not print .
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Jen says
Hi Janie, sorry they will not print for you! If you click the print button on the recipe it works for me so maybe you need to configure your printer?
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Tabatha says
I just made these muffins and they are out of this world amazing! My husband was sold on the first bite. This recipe will definitely be going on my favorite recipes list. This was my first time on your blog and I will definitely be back to try more of your creations!
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Jen says
YAY! First of all, welcome to my site Tabatha, I am so happy you found your way here and tried one of my recipes! Thank you so much for taking the time to comment! I am thrilled you loved these muffins so much and I hope you enjoy many more recipes!
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Chantalle says
Hi Jen. How are you doing? Can i make these with cheddar slices? X Chantalle (from the Netherlands)
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Jen says
I’m doing well, thanks Chantalle! I have never made them with cheddar slices but I don’t see why not- I think they would be delicious! Please let me know if you try them that way!
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Chantalle says
Hi Jen. They turned out perfect with cheddar slices. Will make them again soon. Easy en very delicious. Thank you for the recipe. Happy Thanksgiving.
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Jen says
Happy Thanksgiving to you too! I’m happy to hear these worked great with cheddar slices – I’ll definitely have to give that a try! Thank you!
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Adrianna G says
These are amazing – I can not stop eating these they are so good – Thank you for yet another one of your amazing recipes.
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Jen says
You are so welcome Addrianna, I’m so happy you find thee addictingly delicious 🙂 Thank you!
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Abbie says
Would you only serve warm? Or could they be served at room temp?
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Jen says
They can definitely be served at room temperature re but the cream cheese center isn’t as melty delicious.
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Melissa says
i love this recipe and i wonder if youve tried it in a bread loaf pan or maybe an 8×8 pan? im sure the time would have to be adjusted a bit and im wondering if you think the structure of it would hold up in another dish. thank you!
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Jen says
Hi Melisa, I’m so pleased this muffin recipe is a favorite! I have not tried it in a bread loaf but in theory it should work – fingers crossed!
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marcia says
Jen! You’ve done it again……These are beyond scrumptious!
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Jen says
Thanks Marcia! I am so happy that you loved them!
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