Maple Ginger Cheesy Jalapeño (Print View)

Enjoy a savory-sweet muffin loaf with maple, ginger, cheddar, and jalapeño. Delightful texture, ideal warm or cold.

# Components:

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

12 - 1 teaspoon vanilla extract

01 - Preheat the oven to 375°F. Grease and line a 9x5-inch loaf pan with parchment paper.

02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground ginger until evenly distributed.

03 - Add cold cubed butter to the dry mixture and incorporate using a pastry blender or fingertips until coarse crumbs form.

04 - Fold in shredded cheddar cheese and diced jalapeños until well combined.

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

06 - Pour wet ingredients into the dry mixture. Gently stir with a spatula until just combined without overmixing.

07 - Transfer the thick batter to the prepared loaf pan, smoothing the top.

08 - Optionally, scatter extra cheese and sliced jalapeños over the surface for garnish.

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

10 - Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool entirely before slicing.

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Balanced flavor: sweet maple, gentle ginger, sharp cheese and a kick of jalapeño
Quick to assemble and crowd-pleasing for breakfast or brunch

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For extra heat, keep some jalapeño seeds in or add a pinch of cayenne
This loaf stores well at room temperature up to 2 days and up to 5 days in the refrigerator

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