These muffins are a delightful blend of spicy jalapeños and creamy cheddar cheese, perfect for a flavorful snack or side dish.
Preheat your oven to 400°F (200°C) and line a muffin tin with liners.
Using muffin liners makes cleanup easier and ensures the muffins don't stick to the tin.
In a large mixing bowl, combine the flour, baking powder, baking soda, sugar, and salt.
Sift the dry ingredients together to ensure they are well combined and to aerate the flour.
Add the shredded cheddar cheese, chopped onion, and jalapeños to the dry mixture and stir to coat them evenly.
Coating the cheese and vegetables in the dry mix helps distribute them evenly in the batter.
In another bowl, whisk together the yogurt, sour cream, melted butter, and eggs until smooth.
Ensure the butter is slightly cooled before mixing to prevent cooking the eggs.
Pour the wet mixture into the dry ingredients and gently fold until just combined.
Avoid overmixing the batter to keep the muffins light and fluffy.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Use an ice cream scoop for even portioning of the batter.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling the muffins slightly in the tin helps them set and makes them easier to remove.
Serve the muffins warm or at room temperature, optionally with a spread of cream cheese or butter.
These muffins are best enjoyed fresh but can be reheated in the oven for a warm treat.
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