Cheesy Jalapeño Sweet Tea Muffins (Print Version)
Sweet tea and cheddar meet zesty jalapeños in fluffy muffins—ideal for breakfast or snacking.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 tablespoons granulated sugar
→ Cheesy & Spicy
06 - 1 1/4 cups sharp cheddar cheese, shredded
07 - 2 medium jalapeños, deseeded and finely diced
→ Wet Ingredients
08 - 1/2 cup brewed sweet tea, cooled
09 - 1/2 cup buttermilk
10 - 1/2 cup unsalted butter, melted and cooled
11 - 1 large egg
# Directions:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease each well thoroughly.
02 - In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly distributed.
03 - Fold the shredded cheddar cheese and finely diced jalapeños into the flour mixture until evenly coated.
04 - In a separate bowl, combine the brewed sweet tea, buttermilk, melted butter, and egg. Whisk until the mixture is smooth.
05 - Pour wet ingredients into the dry mixture. Using a spatula, gently mix until just combined; avoid overmixing to maintain fluffiness.
06 - Divide batter evenly among muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 20 minutes until tops are golden and a toothpick inserted into the center emerges clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
# Expert Advice:
01 -
- Delightful blend of sweet, savory, and spicy flavors
- Quick and easy to make for any occasion
02 -
- This recipe contains gluten, dairy, and egg; check ingredient labels if you have allergies.
- Muffins taste best fresh, but can be frozen for up to 2 months.
03 -
- Cool the sweet tea and butter before using to avoid curdling the batter.
- Do not overmix, or the muffins will be tough instead of fluffy.