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Jalapeño Cheddar Muffins
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2 cups plus 2 tablespoons all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup Land O Lakes® Unsalted Butter, softened

1/4 cup sugar

1 cup plain yogurt

2 large Land O Lakes® Eggs

6 ounces (1 1/2 cups) Land O Lakes® Sharp Cheddar Farmstyle Cut Shredded Cheese

2 ounces (1/2 cup) queso fresco, crumbled

2 jalapeño peppers, seeded, diced

How to make

  1. STEP 1

    Heat oven to 400°F. Line 12-cup muffin pan with paper liners.

  2. STEP 2

    Combine flour, baking powder, baking soda and salt in medium bowl; set aside.

  3. STEP 3

    Combine butter and sugar in bowl; beat with electric mixer at medium-high speed until fluffy and creamy. Add yogurt; beat until combined. Beat in eggs. Reduce speed; gently beat in flour mixture until no flour streaks remain. Fold in Cheddar cheese, queso fresco and jalapeños until well combined and sticky.

  4. STEP 4

    Divide batter evenly among muffin cups; level with spatula. Bake 15-20 minutes or until golden. Let muffins cool 5 minutes in pan. Serve warm with butter or honey.

  5. STEP 5

    Store cooled leftover muffins in refrigerator in air-tight container up to 1 week.

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