8 oz block pepper jack cheese, shredded

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

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

Add diced jalapeños for extra heat.

Swap pepper jack for cheddar, mozzarella, or a cheese blend.

Use whole wheat flour for a healthier twist.

Brush with butter for flavor and golden tops.