Cheesy Jalapeno Muffins

Spice up your mealtime with these irresistible Jalapeno Muffins with a cheesy twist! These savory morsels are the perfect blend of spicy jalapeños and melty cheese.

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Why You Will Love This Recipe

• These moist and savory muffins are a really nice alternative to the usual cornbread muffins. The almond flour has a similar texture to cornmeal but is richer in flavor, which makes a nice contrast to the heat of the jalapeños and sharp cotija cheese.
• We also love that this recipe is naturally gluten-free, low-carb, and keto. Add in the fact that it is delicious and it is a win, win, win.

Ingredients

• almond flour – we use blanched almond flour instead of almond meal. The difference is almond flour is made from blanched almonds with the skins removed, resulting in a finer texture and lighter color. Almond meal is typically made from whole almonds, including the skins, and can have a heavier, slightly grainy texture.
• baking soda
• salt – we like using a fine sea salt.
• onion powder
• garlic powder
• eggs
• melted butter – we use unsalted butter as we add salt to the batter. If you use salted butter omit the salt in the recipe.
• crumbled cotija cheese – we find this sharp, crumbly Mexican cheese in a local specialty store. Cotija is also available on Amazon. You could substitute parmesan, cheddar, or feta cheese instead.
• jalapeño peppers – thinly sliced with the seeds and veins removed.

Equipment

• paring knife – we use this to slice the jalapenos. A good, sharp paring knife is an essential kitchen tool.
• mixing bowls – you will need 2 for this recipe.
• muffin tin – we use a sturdy stainless steel muffin pan.
• parchment paper liners – a must for zero stickage and super easy cleanup.
• large cookie scoop – this makes measuring out the batter easy and accurate.

Instructions

Step 1

First, preheat the oven to 400 and line 9 cups of your muffin tin with parchment paper liners, and set it aside.

Then, get started by adding the dry ingredients to a large bowl. Whisk them together then set the bowl aside.

Step 2

Next, whisk the large eggs in a separate medium bowl until they are frothy.

Then, stir in the butter and crumbled cheese.

Step 3

Then, combine the wet and dry ingredients by pouring the egg mixture over the almond flour mixture and stirring until just combined.

As with most muffin recipes, be careful not to overmix the batter.

Step 4

Next, gently fold in the thinly sliced jalapeño peppers.

Step 5

Finally, use a large cookie scoop and fill nine wells of the parchment-lined muffin tin. Pop into the oven and bake until a toothpick inserted into the center comes out clean.

Step 6

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Expert tip

It is important to avoid overmixing muffin batter, especially when working with almond flour. Overmixing can lead to dense and heavy muffins. Mix the ingredients just until they are combined and any lumps are dissolved.

This really helps to achieve a light and tender texture for your muffins.

Recipe variations

• Want to add something sweet? Drizzle a bit of honey or maple syrup in with the wet ingredients before baking.
• Crumble in some cooked bacon – or even coconut bacon – into the batter for a delicious smoky element.
• Make this recipe extra cheesy by sprinkling the tops of the muffins with shredded sharp cheddar cheese before they go in the oven.

Serving suggestions

• Our favorite way to enjoy these jalapeno muffins is a side dish alongside a big bowl of chili instead of the usual corn muffins. Adding a bit of butter might be mandatory.   
• Pair these muffins up with a big comforting bowl of soup like this smoky and delicious tomato gnocchi soup.
• Serve with a Tex Spread, including these tasty options: Homemade Guacamole, Mexican Street Corn, Taco Potato Casserole, and Tex Mex Casserole with Beef and Beans.

Try these tasty Cranberry Jalapeno Meatballs to round out a delicious dinner with these muffins on the side.

FAQS

Storage and freezing

Store any leftovers, covered, at room temperature for up to 2 days. Store in an airtight container in the refrigerator for up to a week.

To freeze, place the cooled jalapeno muffins in a freezer bag and store them in the freezer for up to 3 months. Be sure to squeeze all the air out of the bag to avoid any freezer burn.

More almond flour recipes

If you’ve tried this Jalapeno Muffins recipe, please rate it and let us know how it turned out by leaving me a comment below. We’re always interested in feedback!

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As an Amazon Associate, I earn from qualifying purchases.