Fluffy balls packed with cheddar, jalapeños, and garlic-chili, baked to perfection for a tasty snack or breakfast.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon chili powder
06 - 1/2 teaspoon garlic powder
→ Dairy & Fats
07 - 4 tablespoons unsalted butter, cold and cubed
08 - 1 cup shredded sharp cheddar cheese
09 - 1 cup buttermilk
→ Vegetables & Flavors
10 - 2 medium jalapeños, seeded and finely diced
11 - 2 cloves garlic, minced
12 - 2 tablespoons chopped fresh chives (optional)
→ For Topping
13 - 2 tablespoons melted butter
14 - 1/4 teaspoon chili flakes (optional)
# Directions:
01 - Set oven to 400°F. Grease a standard 12-cup muffin tin or line with paper liners.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, chili powder, and garlic powder until well blended.
03 - Add cold butter cubes into dry mixture. Cut the butter with a pastry cutter or fork until the mixture forms coarse crumbs.
04 - Fold in shredded cheddar, diced jalapeños, minced garlic, and chives if using, distributing evenly.
05 - Pour in buttermilk and gently stir just until combined; avoid overmixing. Batter will be sticky.
06 - Use a large spoon or cookie scoop to evenly divide the dough among muffin cups, shaping into rounded balls.
07 - Place tray in oven and bake for 16 to 18 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
08 - Remove baked muffin balls from oven. Immediately brush tops with melted butter and sprinkle with chili flakes if desired.
09 - Allow to cool for 5 minutes in the pan, then transfer to a cooling rack. Enjoy warm.
