4oz.sharp cheddar cheesechopped into 1/4“ cubes (approx. 1 cup)
2oz.Parmesan cheesegrated on the large holes of grater (approx. 2/3 cup), divided
1large egg
1cupmilk
1/2cupsour cream
4tablespoonsbutter, melted and cooled*
Cream Cheese Filling
8oz.cream cheese, room temperature
1/4cupReserved Batter(in directions)
1jalapeno, seeded, deveined, diced
Instructions
Spray 12 cup muffin tin with nonstick cooking spray with flour (or grease and flour tin). Set aside.
In a large bowl, whisk together flour, baking powder, salt, garlic powder and onion powder. Add 1 diced jalapeno, cheddar cheese and 1/3 cup parmesan cheese and toss until evenly combined.
In a separate medium bowl, whisk egg then add milk, sour cream and butter; whisk just until combined. Gently fold wet ingredients into dry ingredients – don’t overmix (it will be very thick). Remove 1/4 cup batter to be used in cream cheese filling.
In a separate bowl using a handheld mixer, beat cream cheese until very creamy. Add 1/4 cup reserved batter and continue to beat on medium high speed until smooth (don’t worry about the cheese chunks). Stir in 1 diced jalapeno.
Add a heaping tablespoon batter to each muffin cup and spread out slightly, followed by a heaping tablespoon cream cheese mixture then top with remaining batter. Sprinkle evenly with remaining Parmesan cheese.
Bake at 375 degrees F for 20-25 minutes. Let muffins cool in tin on wire rack for 5 minutes then gently remove from tin and continue to cool on wire rack.
Store any leftover muffins in an airtight container at room temperature for 5 days. I like to reheat leftover muffins in the microwave for 10 seconds or so.
Notes
*if using whole milk then decrease butter to 3 tablespoons