Cheddar jalapeño muffin pops offer savory, cheesy flavor in a portable, kid-friendly breakfast or snack.
# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 3/4 cup whole milk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted and cooled
09 - 1 teaspoon vanilla extract
→ Cheese and Vegetables
10 - 1 cup sharp cheddar cheese, grated
11 - 1 to 2 jalapeños, seeded and finely diced
→ Optional
12 - 2 tablespoons chopped fresh chives
13 - Maple syrup or ranch dressing, for dipping
# Directions:
01 - Preheat oven to 375°F (190°C) and grease a 12-cup mini muffin tin or line with paper liners.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
03 - In a separate bowl, whisk whole milk, egg, melted butter, and vanilla until fully incorporated.
04 - Pour wet ingredients into dry mixture and stir gently until just combined; avoid overmixing.
05 - Fold in grated cheddar cheese, diced jalapeños, and fresh chives if desired.
06 - Distribute batter evenly into prepared muffin tin, filling each cup about three-quarters full.
07 - Place a lollipop or popsicle stick upright into the center of each muffin cup.
08 - Bake for 15 to 18 minutes or until muffins are golden and a toothpick inserted in the center emerges clean.
09 - Allow muffins to cool in the pan for 5 minutes, then transfer carefully to a wire cooling rack to set slightly.
10 - Present warm muffin pops with maple syrup or ranch dressing for dipping as desired.
