Sweet meets spicy in muffins with gooey chocolate, jalapeños, cheddar, and graham cracker crunch.
# What You'll Need:
→ 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 & Savory Mix
06 - 1 cup shredded sharp cheddar cheese
07 - 2 medium jalapeños, seeded and finely diced
08 - 1/2 cup mini marshmallows
09 - 1/2 cup crushed graham crackers
→ Wet Ingredients
10 - 1/2 cup unsalted butter, cold and cubed
11 - 2 large eggs
12 - 1 cup whole milk
13 - 1 teaspoon vanilla extract
→ Topping
14 - 1/4 cup mini chocolate chips
15 - 1/4 cup mini marshmallows
16 - 2 tablespoons crushed graham crackers
# Method Steps:
01 - Set oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a large mixing bowl, whisk flour, baking powder, baking soda, salt, and sugar until well blended.
03 - Add cold, cubed butter to dry mixture and use a pastry cutter or fingers to rub in butter until mixture resembles coarse crumbs.
04 - Stir in shredded cheddar cheese, finely diced jalapeños, mini marshmallows, and crushed graham crackers to distribute evenly.
05 - In a separate bowl, whisk together eggs, milk, and vanilla extract until smooth.
06 - Gently fold wet mixture into dry mixture just until a thick batter forms; avoid overmixing.
07 - Divide batter equally among the prepared muffin cups, filling each about three-quarters full.
08 - Sprinkle each muffin with mini chocolate chips, additional mini marshmallows, and crushed graham crackers.
09 - Bake for 16 to 18 minutes or until tops are golden and a toothpick inserted into the center emerges clean.
10 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm for optimal gooey texture.
