Enjoy savory, tender muffin balls packed with cheese and jalapeño, made light and flavorful with soda.
# 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 garlic powder
→ Cheese and Jalapeño
06 - 1 1/2 cups shredded sharp cheddar cheese
07 - 2 medium jalapeños, seeded and finely diced
→ Wet Ingredients
08 - 1/4 cup unsalted butter, melted
09 - 1/4 cup sour cream
10 - 1 large egg
11 - 1 cup lemon-lime soda (such as Sprite or 7UP), at room temperature
# Directions:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease a mini muffin tin.
02 - In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and garlic powder until thoroughly blended.
03 - Fold in the shredded sharp cheddar cheese and finely diced jalapeños until evenly incorporated into the flour mixture.
04 - In a separate bowl, whisk together the melted unsalted butter, sour cream, and large egg until smooth and fully combined.
05 - Pour the wet mixture into the dry ingredients, adding the lemon-lime soda last. Gently fold with a spatula just until the batter comes together; avoid overmixing.
06 - Using a small ice cream scoop or spoon, portion the batter into 18 mounds on the prepared baking sheet or into the mini muffin tin wells.
07 - Bake for 16 to 18 minutes, or until the muffin balls are golden and a toothpick inserted into the center emerges clean.
08 - Allow to cool briefly before serving warm.
