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 we 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 are adding 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, in a separate medium bowl, whisk the large eggs 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 9 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.
- Serve with a Tex Spread including this delicious Homemade Guacamole, Mexican Street Corn, and Tex Mex Casserole with Beef and Beans.
FAQS
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.
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 and store 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 of 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.
Jalapeno Muffins
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
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