Pepper Jack Cheese Muffins

Why You’ll Love This Recipe

If you love cheese with a little kick, these muffins will become a favorite. They’re soft on the inside with golden tops, bursting with pepper jack cheese in every bite. Quick to prepare and versatile, they work well as a snack, side dish, or even as part of a holiday spread. The balance of spice, garlic, and buttery flavor makes them stand out from ordinary muffins.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 oz block pepper jack cheese, shredded (Cabot or any brand you like)
• 1 1/2 cups all-purpose flour
• 1/2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 egg
• 1/2 cup unsalted butter, melted and divided
• Pinch of salt
• 1/4 tsp garlic powder

Directions

1. Preheat oven to 375°F (190°C) and lightly grease or line a muffin tin.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and garlic powder.
3. In another bowl, whisk milk, egg, and half of the melted butter until combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
5. Fold in the shredded pepper jack cheese.
6. Divide the batter evenly among the muffin cups, filling about 2/3 full.
7. Brush the tops with the remaining melted butter.
8. Bake for 18–22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9. Let cool slightly before serving warm.

Servings and timing

This recipe makes 12 muffins. Preparation takes about 10 minutes, and baking takes 18–22 minutes.

Variations

• Add diced jalapeños for extra heat.
• Swap pepper jack for cheddar, mozzarella, or a cheese blend for a different flavor profile.
• Add chopped herbs like parsley or chives for freshness.
• Use whole wheat flour for a nuttier, healthier variation.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm in the oven at 325°F (165°C) for 5–7 minutes or microwave for 15–20 seconds. Muffins can also be frozen for up to 2 months; thaw at room temperature before reheating.

FAQs

Can I use pre-shredded cheese?

Yes, but shredding a block of cheese gives better melt and flavor since pre-shredded cheese often contains anti-caking agents.

Can I make these muffins spicy?

Definitely! Add jalapeños, chili flakes, or hot sauce to the batter for an extra kick.

What type of milk works best?

Whole milk adds richness, but any milk (including non-dairy) will work.

Can I make these muffins gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

Do these muffins taste sweet or savory?

They are savory muffins with a hint of spice from the cheese and garlic.

Can I prepare the batter ahead of time?

It’s best to bake immediately after mixing for maximum rise, but you can mix the dry and wet ingredients separately ahead of time and combine just before baking.

What can I serve these muffins with?

They pair wonderfully with soups, chili, stews, or even scrambled eggs for breakfast.

Can I freeze baked muffins?

Yes, cool completely, wrap tightly, and freeze for up to 2 months. Thaw at room temperature and reheat before serving.

Why brush the tops with melted butter?

It adds flavor, moisture, and helps create a golden finish.

Can I double this recipe?

Yes, simply double all ingredients and bake in two muffin tins.

Conclusion

Pepper Jack Cheese Muffins are the perfect balance of fluffy, cheesy, and slightly spicy. They’re versatile enough to serve with dinner, enjoy as a snack, or pack into lunchboxes. Easy to make and bursting with bold flavor, these muffins are sure to become a go-to recipe for any cheese lover.

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