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Spicy Jalapeño-Cheddar Mini Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Spicy Jalapeño-Cheddar Mini Muffins Recipe

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.

At a glance

about 24 mini muffins


Choose your measure:

  • 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.


  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.
  6. Store, well-wrapped, for two days on the counter, or freeze for up to two weeks.