Jalapeno Muffins

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.

Course Appetizer, Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Cooling time 10

Total Time 40

Servings

Calories 241kcal

Author Sharon Rhodes

Ingredients

2 cups almond flour
½ tsp baking soda
¼ tsp fine sea salt
¼ tsp onion powder
¼ tsp garlic powder
3 eggs
¼ cup melted butter
¾ cup crumbled cotija cheese
¼ cup jalapenos, very thinly sliced

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