Save Fluffy, savory-sweet biscuit muffins infused with brewed sweet tea, sharp cheddar, and spicy jalapeños—a Southern-inspired treat perfect for breakfast or snacking.
I first made these muffin biscuits for a weekend brunch, and my family loved how the sweet tea added a surprising twist to the classic cheddar jalapeño combo. They're now a requested favorite for potlucks and cozy breakfasts at home.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Granulated sugar: 2 tablespoons
- Sharp cheddar cheese, shredded: 1 1/4 cups (150 g)
- Jalapeños, deseeded and finely diced: 2 medium
- Brewed sweet tea, cooled: 1/2 cup (120 ml)
- Buttermilk: 1/2 cup (120 ml)
- Unsalted butter, melted and cooled: 1/2 cup (115 g)
- Egg: 1 large
Instructions
- Preparation:
- Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Add Cheese & Jalapeños:
- Stir in shredded cheddar and diced jalapeños until coated in the flour mixture.
- Mix Wet Ingredients:
- In a separate bowl, whisk cooled sweet tea, buttermilk, melted butter, and egg until combined.
- Combine Mixtures:
- Pour wet ingredients into the dry. Mix gently with a spatula until just combined. Do not overmix.
- Fill Muffin Tin:
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 18 to 20 minutes, or until tops are golden and a toothpick inserted into the center comes out clean.
- Cool & Serve:
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Save My kids love helping mix the batter, and there's always a little anticipation when these muffins come out of the oven for a weekend breakfast together.
Required Tools
12-cup muffin tin, paper liners (optional), mixing bowls, whisk, spatula
Allergen Information
Contains wheat (gluten), dairy (cheese, buttermilk, butter), and egg. Check cheese and buttermilk labels if concerned about allergens.
Nutritional Information
Each muffin contains about 200 calories, 10 g total fat, 22 g carbohydrates, and 6 g protein.
Save Bake these for your next brunch and watch them disappear—they're best enjoyed warm right out of the oven!