Cheese and Jalapeno Muffins (Eggless)

The best breakfast on the go..these savory Cheese and Jalapeno muffins have become my new favorite!

Cheese and Jalapeno Muffins

Life of a food blogger is hard..especially when you’re the “Recipe Blogger” type like me. Too much food and too little time. Sometimes I have a second lot ready before the first one is eaten it gets HARD. Thankfully I have friends and family that are always willing to polish off everything that’s left 😉 The sweets are the last ones to go though. matter how enticing they look, the truth is people can’t eat too many of those, especially when they’re made at least 2 times a week..To avoid this chaos I try to restrict my sweet recipes to 1 a you can imagine my excitement when I came across a really simple recipe to put together. A savory muffins with two of my favourite ingredients..cheese and jalapenos. When you’ve got these two in a recipe, you know its going to taste AMAZING ! 😀

Cheese and Jalapeno MuffinsCheese and Jalapeno Muffins

These Cheese and Jalapeno muffins were really easy to put together..exactly the opposite of what I had expected. Did I mention they’re eggless? Yes..completely..I mean if you want to put an egg you can but because my Indian readers prefer eggless recipes, so that’s what I’m going to give y’all ! 🙂 These muffins taste phenomenal and you don’t need a lot of ingredients for these. I’m pretty sure you’ll find these in your refrigerator right now (except jalapenos maybe) so why don’t you get started?

RECIPE: Cheese and Jalapeno Muffins (eggless)

Makes: 6 muffins     Prep Time: 15-20 minutes      Baking Time: 20-25 minutes

NOTE: 1 cup = 240 ml ; Please note that 1 cup means 1 measuring cup not 1 tea cup. A tea cup is approximately 100-150 ml which is way smaller than an actual measuring cup. Please refer to the weight measurements given next to the ingredients in case you don’t have measuring cups.


  • All Purpose Flour/Maida, 1 cup or 128 grams
  • Baking Powder, 1 teaspoon
  • Sugar, 2 teaspoon
  • Salt, 1/2 teaspoon
  • Milk, 2/3 cup or 160 ml
  • Yogurt, 2 tablespoons
  • Melted Butter, 3 tablespoons (slightly cooled)
  • Cheddar Cheese, grated, 1 cup or 100 grams approx.
  • Jalapenos, chopped, 3 tablespoons
  • Salt, for the top
  • Pepper, for the top
  • Jalapenos Slices, 6, for the top


Mix flour, baking powder, sugar and salt in a bowl and set aside to be used later.

In another bowl, mix together milk, melted butter and yogurt. Add the flour mixture to this little by little until you no longer see any lumps. Do not overmix.

Add in the grated cheese, chopped jalapenos and salt (1/2 teaspoon).

Preheat your oven to 180 degrees for 10 minutes. While that’s heating line a muffin tray with muffin liners and spoon in the batter until they’re 2/3rd full. Sprinkle salt and pepper according to taste and put one jalapeno slice on top of each muffin.

Bake for 20-25 minutes at 180 degrees.

These muffins are best eaten warm.

Write to me for any queries!

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 This recipe has been adapted from Joy the Baker.

More savory recipes..

Mexican Style Mini Tortilla Pizzas

Mini Tortilla Pizzas- Mexican Style

Pizza Rolls

Pizza rolls

Classic Veggie Pizza (from scratch)

Veggie Pizza at Home


35 thoughts on “Cheese and Jalapeno Muffins (Eggless)

  1. Nice! I like the savoury twist 🙂 and I know exactly what you mean, I get constant ideas or end up making 3 or 4 dishes at once when I’m on a roll and end up having to freeze food to cope with all the different things I make!

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  3. Hi! It would be really helpful if you could put in pictures of the process. For eg- the cheese and jalapeños muffin what the end whisk dough look like. And when you mention butter/melted choclate/purée banana can you specify which butter, what type of chocolate and if it should be puréed specifically. I love the recipes; it would be lovely if it’s more detailed. Thanks and keep up the yummy work 🙂

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  5. hi radhika, i’m going to make these once you reply…
    1. can i use the normal amul or britiannia cheese?
    2. should i use castor sugar or granulated sugar?
    yep that’s it! 🙂
    ps- this time i haven’t asked too many questions :p
    thanks, xoxo.

    • Hi Nishita!
      Sorry for missing this one out. But here are the answers:
      1. Yes you can use amul or Britannia cheese, however, authentic cheddar cheese will enhance the flavour.
      2. Use normal white sugar that we use at home, no need for any fancy ingredient
      . 🙂

      And you can get onto making these! PS ask away, I don’t mind answering queries at all, it’s quite fun actually 🙂
      Let me know how they turned out!

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  7. Hi I’ve been looking for a muffin with this combo ever since I had a similar pretzel. Do I use pickled and bottled jalapeño or the raw green ones?

      • Hey I just tried it out and the taste is awesome! Only, my muffins kinda stuck to the liners…but they were fully cooked. Any ideas on how to avoid this?

      • That’s the problem with these muffins! Try using grease proof muffin liners or bake the muffins directly in the tin without any liners. Don’t forget to grease the tin though. Hope that helps! 😊

      • Thanks! Will do that the next time. They taste so nice, I am sure I will be making them many many more times 🙂

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  11. Hey Radhika, just made them but instead of muffins I poured it into a loaf pan. I added zucchini and sweet corn kernels as well. The taste is very good but it sunk in the middle. Though cooked but the centre is paste like.

    Are you sure it’s baking powder and not soda? I did not change any other measurement.

    • Hi Deeksha! This recipe has been tested quite a few times by me and a lot of readers and it turns out great each time so I can assure you there’s nothing wrong with the recipe. There could be few things that might’ve gone wrong but I cannot pinpoint unless I’m in the kitchen making them with you. I’ll still try 🙂
      Why your muffins turned paste like in the centre? Adding zucchini could’ve been one the reasons. Zucchini adds moisture to any recipe. This recipe is full of cheese so adding more moist ingredients like zucchini disrupted the balance. Next time try reducing the amount of cheese, increase the flour slightly and bake.
      Why your muffins sunk in the middle? That could be because of 1. over mixing the batter. 2. Opening the oven door before the muffins were baked. 3. Not baking the batter right away.
      Lastly, I hope you used measuring cups and spoons to measure out the ingredients because many times incorrect measurements are the cause. 🙂 Do try the recipe again sans the zucchini and corns, I’m sure it’ll turn out great! P.S. This recipe does call for baking powder and not baking soda. 🙂

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