Spicy Jalapeno-Cheddar Mini Muffins

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Hands-on time:
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Yield: about 24 mini muffins

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These savory mini muffins make a quick and easy appetizer. They're also a good accompaniment to a bowl of soup or a salad for lunch. Or think Super Bowl Sunday, with a big pot of chili; the possibilities are nearly endless.

Spicy Jalapeno-Cheddar Mini Muffins

star rating (6) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 24 mini muffins
Published: 06/12/2012


  • 1/2 cup sour cream or Greek-style yogurt*
  • 3/4 cup shredded sharp cheddar cheese*
  • 1/2 cup grated Parmesan cheese
  • 1/4 to 1/2 cup sliced pickled jalapeño peppers, finely diced; to taste, optional
  • 2 teaspoons ground cumin
  • 1/2 cup milk
  • 1 cup King Arthur Unbleached Self-Rising Flour
  • 2 large eggs
  • 1/2 cup canned french-fried onions, or fried diced onions
  • *We highly recommend Cabot-brand Greek-style yogurt, and Cabot extra-sharp cheddar cheese.

Tips from our bakers

  • The greater amount of jalapeño peppers will make a muffin that's quite hot/spicy; use the lesser amount if you prefer a muffin that's only mildly spicy; or leave the peppers out entirely, if desired.
  • Don't have any self-rising flour on hand? Make your own self-rising flour substitute.


1) Preheat your oven to 400°F. Lightly grease each muffin cup of a mini-muffin pan; or use free-standing mini-muffin foil cups.

2) In a medium-sized mixing bowl, whisk together all of the ingredients until they're thoroughly combined.

3) Scoop the batter into the muffin cups, filling them nearly full; a tablespoon cookie scoop, filled to just short of level, works well here.

4) Bake the muffins for 20 to 25 minutes, or until they're golden brown.

5) Remove the muffins from the oven, and let them cool for 5 minutes to firm before removing them from the pan. Serve hot or warm.

Yield: 24 mini muffins, more or less; depending on the size of the muffin cups.


  • star rating 03/07/2015
  • GDad from KAF Community
  • very good, but a little rubbery texture wise. I'll take the blame for that, because I probably over mixed it and I used homemade yogurt which is a lot thinner than store bought. I'll make probably them again and use either store yogurt and less of mine and definitely more diced pickled jalapeno and let you know how they turn out.
  • star rating 01/01/2015
  • I from
  • Good, not great. I didn't create for the texture. Kind of rubbery of a texture. Definitely no crumble at all. The flavor was good and I would probably make them again.
    Thanks for your frank review - a couple things might contribute to the poor texture - over-stirring the batter or just too much cheese for your taste. We hope you find a savory mini muffin recipe that's just right for you. Happy Baking - Irene@KAF
  • star rating 12/03/2012
  • k8tdid from KAF Community
  • So yummy! I made 12 regular muffins & omitted the onions & the peppers but added some hot sauce for spice. A beautiful, buttery tasting cheesy muffin. I served them with the Italian Wedding Soup recipe from this site.
  • star rating 06/22/2012
  • Marie from Baltimore, Ohio
  • This recipe is great! I omitted the onions, baked in a regular muffin tin and used all-purpose flour following KAF's directions for baking powder and salt. The flavor is even better the second day - the cheese and jalapenos really stand out. This recipe is definitely a keeper.
    So glad you enjoyed this recipe! Happy Baking! ~Mel
  • star rating 06/18/2012
  • boobooceconley from KAF Community
  • I didn't have the french fried onions but I decided to go ahead and make these muffins for lunch. They were so easy to make and used ingredients that I already had on hand. They smelled heavenly when they were baking. When they came out of the oven it was hard to let them cool before digging in because they smelled so good. They taste as good as they smell. They are delicious and will pair well with a meal as well as be great to have around to snack on. I'm also thinking of adding some sausage for a quick breakfast muffin, let you know how those turn out. Thanks King Arthur for another great recipe!!

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