Jalapeño, chorizo and cheese muffins

Perfect as a savoury snack, brunch treat or party food, these cheese muffins with chorizo and jalapeño bring restaurant-quality indulgence to your kitchen. Bold, spicy flavours with a rich three-cheese filling that oozes from every bite. Crisp chorizo and smoky bacon mingle with fresh jalapeño in a creamy manchego, gruyère and cheddar sauce, all encased in buttery muffin dough with a crisp Parmesan topping.

Prep: 25 mins

Cook: 20–26 mins

Serves: Makes 8 muffins

Dietary: Nut-free

By Matt Tebbutt
From Saturday Kitchen Recipes

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These jalapeño, chorizo and cheese muffins score a Nutri-Score of D, reflecting their indulgent nature with high fat content from butter, duck fat, three cheeses and chorizo alongside refined flour.

Each savoury muffin provides approximately 520 kcal, with 38g fat, 32g carbohydrates, 4g sugars, 2g fibre and 18g protein. The chorizo, bacon and cheese deliver substantial protein while the jalapeño adds vitamin C and a fiery kick to these cheese-filled muffins.

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Equipment

• Chef knife →
• Chopping board
• Frying pan
• Large saucepan
• Bowl →
• Whisk
• Muffin tin
• Piping bag
• Baking tray
• Baking paper

Method

1. Fry the chorizo and jalapeño (5 mins)
   Heat the duck fat in a frying pan over medium heat. Add the finely diced chorizo and fry until crisp and the oils release, about 3–4 minutes. Add the deseeded, finely chopped jalapeño and cook for a further 1–2 minutes until softened. Remove from the heat and set aside – this spicy chorizo mixture forms the flavour base of your cheese sauce.
2. Make the roux (3 mins)
   Melt the butter in a large saucepan over medium heat. Add the plain flour and cook for 1–2 minutes, stirring constantly with a wooden spoon. This creates a roux that thickens your cheese sauce for the jalapeño, chorizo and cheese muffins.
3. Add the milk (5 mins)
   Gradually add the whole milk to the roux, whisking continuously to prevent lumps from forming. Keep whisking until the sauce is smooth and begins to thicken. Cook for 3–4 minutes until the sauce coats the back of a spoon – this is the perfect consistency for your three-cheese filling.
4. Melt in the cheeses (3 mins)
   Add the grated manchego, gruyère, cheddar and pinch of freshly grated nutmeg to the thickened sauce. Cook over a low heat, stirring constantly, until all the cheese has melted into a smooth, glossy cheese sauce. The combination of three cheeses creates incredible depth in these savoury muffins.
5. Combine and pipe (5 mins)
   Stir in the cooked chorizo mixture and any rendered fat from the frying pan – this fat carries incredible flavour. Transfer the cheese sauce to a piping bag and set aside to cool slightly. The sauce will thicken as it cools, making it easier to pipe into your cheese muffins.
6. Preheat and prepare dry ingredients (5 mins)
   Preheat the oven to 180C/160C Fan/Gas 4. Put the plain flour in a large bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Mix in the pinch of caster sugar, baking powder, cooked chopped bacon and grated cheddar. This creates the savoury muffin dough base.
7. Add buttermilk and form dough (3 mins)
   Gradually add the buttermilk to the flour mixture and bring everything together to form a soft dough. Do not overmix – the dough should be just combined for tender jalapeño, chorizo and cheese muffins. The buttermilk adds tang and helps create a light texture.
8. Line the muffin moulds (10 mins)
   Press some of the dough into greased muffin moulds, covering the bases and sides completely. Leave an overhang around the top – this will fold over the filling. Work carefully to create an even layer without piercing the base, or your cheese sauce may leak during baking.
9. Fill and seal the muffins (5 mins)
   Pipe the cheese sauce into each muffin cavity, filling generously but leaving room to seal. Fold the overhanging dough over the filling to enclose it completely. Take care not to pierce the dough base. Top each muffin with the grated Parmesan cheese for a crisp, golden crust on your savoury cheese muffins.
10. Bake the muffins (15–20 mins)
    Bake in the preheated oven for 15–20 minutes until golden brown and risen. The Parmesan topping should be crisp and golden. These jalapeño, chorizo and cheese muffins are ready when a skewer inserted into the dough (avoiding the filling) comes out clean.
11. Make the Parmesan crisps (8 mins)
    While the muffins bake, preheat another oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Spoon heaped tablespoons of grated Parmesan into separate piles on the tray, leaving space between each as they will spread. Bake for 5–6 minutes until melted and golden. These crisp Parmesan rounds crown your cheese-filled muffins beautifully.
12. Cool and serve (5 mins)
    Leave the muffins to cool in the tin for a couple of minutes before removing. Top each jalapeño, chorizo and cheese muffin with a Parmesan crisp while still warm. Serve these savoury muffins immediately for the best texture – the cheese filling stays gloriously molten inside the buttery dough.

Tips for success

• Use good-quality chorizo for the best flavour in your jalapeño, chorizo and cheese muffins
• Do not overmix the muffin dough or it will become tough instead of tender
• Ensure the dough completely encloses the cheese sauce to prevent leaking during baking
• Make Parmesan crisps just before serving for maximum crispness on your savoury muffins
• These cheese muffins with chorizo and jalapeño freeze well – reheat in the oven to refresh

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