These golden morsels explode with melty sharp cheddar, smoky jalapenos, and tangy queso fresco. Farmhouse eggs® and creamy yogurt keep them moist and fluffy, while a hint of sweetness balances the fire. Whip up a batch in under 30 minutes for a perfect brunch, snack, or picnic companion!
Total Time
35min
4.7
6 Ratings
Author: Farmhouse Eggs
Servings:
4
Ingredients
•
2
Farmhouse Eggs® Large Brown Eggs
•
2
cups
All-Purpose Flour
•
2
Tbsp
All-Purpose Flour
•
1
tsp
Baking Powder
•
1/2
tsp
Baking Soda
•
1/2
tsp
Salt
•
1/4
cup
Softened
Unsalted Butter
, room temperature
•
1/4
cup
Granulated Sugar
•
1
cup
Plain Yogurt
•
1 1/2
cups
Shredded Sharp Cheddar Cheese
•
2
Jalapeño Peppers
, deseeded, diced
•
1/2
cup
Queso Fresco
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C). Line the muffin pan with muffin liners.
2.
In a medium bowl, sift together All-Purpose Flour (2 cups), All-Purpose Flour (2 Tbsp), Baking Powder (1 tsp), Baking Soda (1/2 tsp) and Salt (1/2 tsp). Set aside the flour mixture.
3.
In a large mixing bowl, cream Unsalted Butter (1/4 cup) and Granulated Sugar (1/4 cup) until fluffy and creamy. Add Plain Yogurt (1 cup) and mix until combined followed by Farmhouse Eggs® Large Brown Eggs (2).
4.
Add the sifted flour and mix gently to incorporate without any flour streaks remaining. Fold in diced Jalapeño Peppers (2), Shredded Sharp Cheddar Cheese (1 1/2 cups) and Queso Fresco (1/2 cup) until well combined. The dough will be sticky.
5.
Divide the dough between each lined muffin well until top and level with a spatula. Bake for 15 - 20 minutes until golden color.
6.
Let the muffins cool for 5 minutes in the pan and serve warm with butter or honey.
Author's Notes
Store the leftover muffins once cooled in the refrigerator in an air-tight container for up to 1 week.
Nutrition Per Serving
CALORIES
729
FAT
37.4 g
PROTEIN
28.6 g
CARBS
69.3 g
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