Maple Ginger Cheesy Jalapeño (Printable)

Savory-sweet muffin loaf blends maple, ginger, cheddar, and jalapeños. Ideal for breakfast or brunch treats.

# What You'll Need:

01 - 2 1/4 cups all-purpose flour

02 - 1 tablespoon baking powder

03 - 1/2 teaspoon baking soda

04 - 1/2 teaspoon salt

05 - 1/2 teaspoon ground ginger

06 - 1/4 cup unsalted butter, cold and cubed

07 - 1 cup shredded sharp cheddar cheese

08 - 2 jalapeños, seeded and finely diced

09 - 1 large egg

10 - 1/3 cup pure maple syrup

11 - 1 cup buttermilk or 1 cup whole milk plus 1 tablespoon lemon juice, rested 5 minutes

12 - 1 teaspoon vanilla extract

01 - Preheat oven to 375°F. Lightly grease a 9x5-inch loaf pan and line with parchment paper for easy release.

02 - In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground ginger until thoroughly blended.

03 - Add cold cubed butter to the dry mixture. Cut in using a pastry blender, fork, or fingertips until pea-sized crumbs form.

04 - Fold shredded cheddar cheese and finely diced jalapeños into the mixture, ensuring even distribution.

05 - In a separate bowl, whisk together egg, maple syrup, buttermilk, and vanilla extract until smooth.

06 - Pour wet ingredients into the dry mixture. Using a spatula, gently stir until just combined, taking care not to overmix.

07 - Spoon batter into prepared loaf pan, smoothing the surface evenly.

08 - Top with extra cheese and sliced jalapeños if desired for visual appeal.

09 - Bake on the center rack for 35 to 40 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs.

10 - Allow loaf to cool in the pan for 10 minutes. Transfer to a wire rack and cool completely before slicing into portions.

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Contains wheat, milk, and egg
Store leftovers wrapped at room temperature for up to 2 days or refrigerate for up to 5 days

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