The best breakfast on the go..these savory Cheese and Jalapeno muffins have become my new favorite!
Life of a food blogger is hard..especially when you’re the “Recipe Blogger” type like me. Too much food and too little time. Sometimes I have a second lot ready before the first one is eaten up..so it gets HARD. Thankfully I have friends and family that are always willing to polish off everything that’s left 😉 The sweets are the last ones to go though. Yes..no matter how enticing they look, the truth is people can’t eat too many of those, especially when they’re made at least 2 times a week..To avoid this chaos I try to restrict my sweet recipes to 1 a week..so you can imagine my excitement when I came across a really simple recipe to put together. A savory muffins with two of my favourite ingredients..cheese and jalapenos. When you’ve got these two in a recipe, you know its going to taste AMAZING ! 😀
These Cheese and Jalapeno muffins were really easy to put together..exactly the opposite of what I had expected. Did I mention they’re eggless? Yes..completely..I mean if you want to put an egg you can but because my Indian readers prefer eggless recipes, so that’s what I’m going to give y’all ! 🙂 These muffins taste phenomenal and you don’t need a lot of ingredients for these. I’m pretty sure you’ll find these in your refrigerator right now (except jalapenos maybe) so why don’t you get started?
RECIPE: Cheese and Jalapeno Muffins (eggless)
Makes: 6 muffins Prep Time: 15-20 minutes Baking Time: 20-25 minutes
NOTE: 1 cup = 240 ml ; Please note that 1 cup means 1 measuring cup not 1 tea cup. A tea cup is approximately 100-150 ml which is way smaller than an actual measuring cup. Please refer to the weight measurements given next to the ingredients in case you don’t have measuring cups.
INGREDIENTS
- All Purpose Flour/Maida, 1 cup or 128 grams
- Baking Powder, 1 teaspoon
- Sugar, 2 teaspoon
- Salt, 1/2 teaspoon
- Milk, 2/3 cup or 160 ml
- Yogurt, 2 tablespoons
- Melted Butter, 3 tablespoons (slightly cooled)
- Cheddar Cheese, grated, 1 cup or 100 grams approx.
- Jalapenos, chopped, 3 tablespoons
- Salt, for the top
- Pepper, for the top
- Jalapenos Slices, 6, for the top
METHOD:
Mix flour, baking powder, sugar and salt in a bowl and set aside to be used later.
In another bowl, mix together milk, melted butter and yogurt. Add the flour mixture to this little by little until you no longer see any lumps. Do not overmix.
Add in the grated cheese, chopped jalapenos and salt (1/2 teaspoon).
Preheat your oven to 180 degrees for 10 minutes. While that’s heating line a muffin tray with muffin liners and spoon in the batter until they’re 2/3rd full. Sprinkle salt and pepper according to taste and put one jalapeno slice on top of each muffin.
Bake for 20-25 minutes at 180 degrees.
These muffins are best eaten warm.
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This recipe has been adapted from Joy the Baker.
More savory recipes..
Mexican Style Mini Tortilla Pizzas
Pizza Rolls
Classic Veggie Pizza (from scratch)
Nice! I like the savoury twist 🙂 and I know exactly what you mean, I get constant ideas or end up making 3 or 4 dishes at once when I’m on a roll and end up having to freeze food to cope with all the different things I make!
Thank you Elaine! I loved these muffins.. A good change after all the sweet muffin recipes. And I agree, it’s hard to keep up sometimes. 🙂
🙂
Wow muffins with cheese and jalapeños looks fab….
Thank you Chitra! 🙂
Stunning pictures and I want one please?
Thank you! Sending one right away 🙂
You’re a dear!
Really amazing recipe. Will try this soon. 🙂
Thank you Jayeeta ! Keep me posted 🙂
Wow, these look absolutely delish! Such inviting pics as well 🙂
Thank you Anjana! 🙂 Try these sometime..I’m sure you’ll love these 🙂
Oh absolutely, I do make different kinds of savory vegetable muffins for breakie. Jalapeno and cheese sound too good a combo!
I love the savory version:) looks yummy
These muffins look amazing, Radhika! Love the savoury take- so delicious with the chilli and creamy cheese! Definitely got to try the recipe! 🙂
Hi Jess! Please do.. These are one of my absolute favourites now. Let me know how you get on! 🙂
This looks really wonderful,very unique indeed,lovely pics,would be happy yo have you at my space 🙂
Thank you so much ! I’ll be sure to check it out 🙂
Hi! It would be really helpful if you could put in pictures of the process. For eg- the cheese and jalapeños muffin what the end whisk dough look like. And when you mention butter/melted choclate/purée banana can you specify which butter, what type of chocolate and if it should be puréed specifically. I love the recipes; it would be lovely if it’s more detailed. Thanks and keep up the yummy work 🙂
hi radhika, i’m going to make these once you reply…
1. can i use the normal amul or britiannia cheese?
2. should i use castor sugar or granulated sugar?
yep that’s it! 🙂
ps- this time i haven’t asked too many questions :p
thanks, xoxo.
Hi Nishita!
Sorry for missing this one out. But here are the answers:
1. Yes you can use amul or Britannia cheese, however, authentic cheddar cheese will enhance the flavour.
2. Use normal white sugar that we use at home, no need for any fancy ingredient
. 🙂
And you can get onto making these! PS ask away, I don’t mind answering queries at all, it’s quite fun actually 🙂
Let me know how they turned out!
Hi I’ve been looking for a muffin with this combo ever since I had a similar pretzel. Do I use pickled and bottled jalapeño or the raw green ones?
Hi Pavithra! Use pickled jalapenos that are available quite easily. Chop them up and use as directed. They taste fab! 🙂 Hope that helps!
Hey I just tried it out and the taste is awesome! Only, my muffins kinda stuck to the liners…but they were fully cooked. Any ideas on how to avoid this?
That’s the problem with these muffins! Try using grease proof muffin liners or bake the muffins directly in the tin without any liners. Don’t forget to grease the tin though. Hope that helps!
Thanks! Will do that the next time. They taste so nice, I am sure I will be making them many many more times 🙂
So glad you feel that way Pavithra! 🙂
Hello! You really have a go at making food look good. Great snaps!!! Is cheddar the only option by the way?
Hi Parvathy! Thank you so so much! 🙂 Yes, cheddar is the only way to go but if you run out of it you can use pizza cheese (mix of cheddar and mozzarella) to make these.
Hi Radhika,
Just wanted to check that by yogurt you mean the one that we get out or homemade curd is fine?
Yes it is! Just make sure it’s not too watery. If it is, hang it wrapped in a muslin cloth for a while. 🙂
Hi Radhika, i just discovered your blog and the recipes are just too good ❤️
Also, please tell me if the butter you use in your desserts and savoury dishes is salted or unsalted?
Hi! So happy to have you on blog! Look forward to hearing from you again 🙂 About the butter, I use salted for cakes and unsalted for frostings. 🙂