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Spicy Jalapeno Cheddar Muffins

Summer is when I start thinking of road trips. Which usually ends up with what can I make to bring to said road trips. It has to come in single-serve portions, delicious, and quite filling. I think this spicy jalapeno cheddar muffins fit what I need and usually they get devoured happily during the long drive. :)

Spicy Jalapeno Cheddar Muffins
Spicy Jalapeno Cheddar Muffins

Remember, don't over mix!

This is a very low fuss and low maintenance recipe. It calls for one bowl, and you just dump all the ingredients, and grab a spatula or a spoon to stir. Done! As with any kind of muffins, don’t over mix. I cannot stress this enough. Over mixing muffin batter = tough chewy muffins! So never, never, never over mix when making muffins.

Spicy Jalapeno Cheddar Muffins
Spicy Jalapeno Cheddar Muffins

Muffin pan = 12 single serve portions

The great thing with savory muffins mean you automatically get single serve portions. For those of you who needs portion control, this is a great thing. And for others who are thinking more along snacks to bring along for road trips, this is just amazing. I usually just put the whole lot in an air-tight container, and simply pass it along when someone gets hungry and needs something before our next meal stop :)

Spicy Jalapeno Cheddar Muffins
Spicy Jalapeno Cheddar Muffins

Make ahead and store any leftovers

If you store these spicy savory jalapeno cheddar muffins in an air-tight container and just put in your kitchen countertop, they can last for 2, and probably up to 3 days. If you need a longer storage, they can be frozen for up to 2 weeks.

Spicy Jalapeno Cheddar Muffins
Spicy Jalapeno Cheddar Muffins

Spicy Jalapeno Cheddar Muffins

5.0 from 1 reviews

Author: Anita Jacobson



Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Serves: 12

Print Recipe


  • 3/4 cup shredded cheddar cheese (I prefer sharp cheddar)
  • 1/3 cup grated Parmesan (the ones sold in frozen section will always be superior)
  • 1/2 cup fried onions (optional, but highly recommended)
  • 1 cup self-rising flour (*)
  • 2 teaspoon ground cumin
  • 1/2 cup sour cream (or full-fat Greek yogurt)
  • 2 eggs
  • 2-4 jalapeno, seeded and diced
  • 1/2 cup milk (any kind)


  1. Preheat oven to 400 Fahrenheit. Grease a standard 12 cups muffin pan.
  2. Place all ingredients in a mixing bowl, and stir with a spatula/wooden spoon until just combined.
  3. Scoop batter into muffin cup, each should be slightly shy of level.
  4. Bake in the preheated oven for 20 minutes, or until golden brown, and a cake tester comes out clean.
  5. Cool for 5-10 minutes in the pan, then remove and serve immediately.
  6. Store any leftovers in an air-tight container for up to 2 days, or freeze for up to 2 weeks for longer storage.


  • (*) 1 cup self rising flour = 1 cup cake flour + 1 1/2 tablespoon baking powder + 1/4 teaspoon salt.
  • 1 cup cake flour = 1 cup all purpose flour - 2 tablespoon all purpose flour + 2 tablespoon corn starch.


  • Kiran Kiran says:

    Hi, I love this recipe as I love cheese. However I do not take eggs. Can you suggest an ingredient to substitute the eggs or can I just omit them? Thanks.

    • Anita Anita says:

      Hi Kiran, I think you should be able to substitute the 2 eggs with either 1/2 cup buttermilk, 1/2 cup apple sauce, or 1 banana (medium/average size), depends on which one you prefer.

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