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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a buttered jalapeno muffin on a plate.

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.
a jalapeno muffin with a bite out of it.

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

ingredients on a counter.

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.

dry ingredients being whisked in a bowl.

Step 2

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

Then, stir in the butter and crumbled cheese.

eggs being whisked in a bowl.

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.

cheese and jalapenos being stirred into the batter.

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.

batter in a muffin tin.

Step 6

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

jalapeno muffins on a wire rack.

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

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

a buttered jalapeno muffins on a small plate.

FAQS

Can I make mini muffins instead of regular-sized muffins?

Yes, you can use a mini muffin tin to create bite-sized baby muffins. Simply adjust the baking time, as mini muffins will require less time in the oven compared to regular-sized muffins.

How can I prevent the muffins from sticking to the pan?

To prevent sticking, make sure to line your muffin pan with parchment paper or muffin liners before filling it with the batter. I have determined through extensive testing that parchment paper releases the best.

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.

a jalapeno muffin with a bite out of it on a wire rack.

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a plate of buttered jalapeno muffins.

Jalapeno Muffins

Sharon Rhodes
Spice up your mealtime with these irresistible Jalapeño Muffins with a cheesy twist! These savory morsels are the perfect blend of spicy jalapeños and melty cheese.
5 from 49 votes
Prep Time 10 minutes
Cook Time 20 minutes
Cooling time 10 minutes
Total Time 40 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 9
Calories 241 kcal

Ingredients
  

Instructions
 

  • Start by preheating the oven to 400°. Line 9 wells of a muffin tin and set it aside.
  • Next, in a large bowl, whisk together the almond flour, baking soda, sea salt, onion powder, and garlic powder. Set aside.
  • Then, in a medium bowl, whisk together the eggs until they are frothy. Then stir in the melted butter and cheese.
  • Next, pour the wet ingredients over the almond flour mixture and stir until just combined. Do not overmix!
  • Gently, fold in the thinly sliced jalapenos.
  • Use a large cookie scoop and fill 9 of the wells in the muffin tin.
  • Bake for 5 minutes at 400° then turn the heat down to 375° and bake for 13-15 minutes longer. Use a toothpick inserted in the center of a muffin to see if it comes out clean. The muffins should also feel springy to the touch and bounce back when lightly pressed.
  • Let the muffins cool in the tin for 5 minutes then transfer them to a wire rack to cool completely.

Video

Notes

Storage and freezing

Store any leftovers, covered, at room temperature for up to 2 days. Store in an airtight container and store in the refrigerator for up to a week.
To freeze, place the cooled muffins in a freezer bag and store them in the freezer for up to 3 months. Be sure to squeeze all of the air out of the bag to avoid any freezer burn.

Nutrition

Calories: 241kcalCarbohydrates: 6gProtein: 9gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 79mgSodium: 329mgPotassium: 37mgFiber: 3gSugar: 1gVitamin A: 316IUVitamin C: 3mgCalcium: 124mgIron: 1mg
Keyword Jalapeno Muffins
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14 Comments

  1. 5 stars
    I’m not a huge fan of cornbread, but I love a little spice with my chilis and soups. These muffins are the perfect tradeoff. LOVE the cotija inside, too!

  2. 5 stars
    I loved the jalapeno in these! I was afraid they’d be too spicy but they were just perfect. Put honey butter on them and OMG delish!

  3. 5 stars
    I just made these jalapeno muffins and they bring a delightful kick. I’m going to try them with cheddar next time!

  4. 5 stars
    These muffins were a perfect side for taco night! Next time I’m going to make mini muffins and maybe add the cheddar on top (because I really like cheese!)

  5. 5 stars
    I love jalapeno cheddar muffins, but this recipe does them one better using crumbled cotija cheese. They are perfect with a big pot of chili.

  6. 5 stars
    These jalapeno muffins are really delicious! I love how jalapenos transform the muffins into a whole new level of flavor! I will try your other suggested variations, and I will make some for my siblings over the weekends for them to try as well! Thanks for sharing this recipe!

  7. 5 stars
    I made these muffins and they were delicious! I think I might have put too much jalapeno in them, though. But they were still really good!

  8. 5 stars
    I didn’t have cotija cheese, so I used Gruyere instead. It was very delicious with a spicy kick.

  9. 5 stars
    These were really yummy! I followed your suggestion in variations to add a drizzle of honey to the batter. I really love how the slight sweet played with the savory. Will be making these again!

    1. Yes, the honey is a lovely touch. I’m going to butter mine with honey butter next time! Yummmm.

  10. 5 stars
    These are so tasty that I don’t miss the cornmeal at all! I loved the flavor contrast when eaten with a pad of butter and a drizzle of honey.

5 from 49 votes (49 ratings without comment)

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