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These savory muffins showcase two types of cheese and the spicy hit of jalapeño.
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2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
12 teaspoon baking soda
12 teaspoon salt
14 cup Land O Lakes® Unsalted Butter, softened
14 cup sugar
1 cup plain yogurt
6 ounces (1 12 cups) Land O Lakes® Sharp Cheddar Farmstyle Cut Shredded Cheese
2 ounces (12 cup) queso fresco, crumbled
2 jalapeño peppers, seeded, diced
STEP 1
Heat oven to 400°F. Line 12-cup muffin pan with paper liners.
STEP 2
Combine flour, baking powder, baking soda and salt in medium bowl; set aside.
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.
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.
STEP 5
Store cooled leftover muffins in refrigerator in air-tight container up to 1 week.
