Pin it Savory, cheesy pancake muffins with a hint of spice are baked on sticks for a fun, portable snack or breakfast treat. The combination of cheddar cheese and jalapeños makes these muffin pops both flavorful and satisfying.
When I first made these muffin pops for a weekend brunch, they were an instant hit with friends and family. The kids especially loved eating them on sticks, while the adults appreciated the cheesy kick paired with a hot cup of coffee.
Ingredients
- All-purpose flour: 1 cup (125 g)
- Granulated sugar: 2 tbsp
- Baking powder: 1 tsp
- Baking soda: ½ tsp
- Salt: ¼ tsp
- Whole milk: ¾ cup (180 ml)
- Egg: 1 large
- Butter (unsalted): 2 tbsp, melted and cooled
- Vanilla extract: 1 tsp
- Sharp cheddar cheese: 1 cup (115 g), grated
- Jalapeños: 1–2, seeded and finely diced
- Chives (optional): 2 tbsp, chopped
- Maple syrup or ranch dressing (optional): For dipping
Instructions
- Prepare the oven and pan:
- Preheat the oven to 375°F (190°C). Grease a 12-cup mini muffin tin or line with paper liners.
- Mix dry ingredients:
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Combine wet ingredients:
- Whisk the milk, egg, melted butter, and vanilla in a separate bowl until combined.
- Make the batter:
- Add wet ingredients to dry ingredients and stir gently until just combined (do not overmix).
- Add cheese, jalapeños, and chives:
- Fold in the cheddar cheese, diced jalapeños, and chives if using.
- Fill muffin cups:
- Spoon batter evenly into the prepared muffin tin, filling each cup about ¾ full.
- Add sticks:
- Insert a lollipop or popsicle stick upright into the center of each muffin cup.
- Bake:
- Bake for 15–18 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Cool muffins:
- Cool in the pan for 5 minutes, then carefully transfer pops to a wire rack to cool slightly.
- Serve:
- Serve warm, with maple syrup or ranch for dipping if desired.
Pin it Every time we bake these together, my kids help sprinkle the cheese and poke the sticks into the batter. It's one of our favorite kitchen activities that brings lots of laughs.
Required Tools
To make these pancake muffin pops, you will need a 12-cup mini muffin tin, mixing bowls, a whisk, a grater, measuring cups and spoons, lollipop or popsicle sticks, and a cooling rack.
Allergen Information
This recipe contains milk (cheese, butter, milk), egg, and wheat (gluten). If using processed cheese, check labels for possible traces of nuts or soy.
Nutritional Information
Each pancake muffin pop has approximately 110 calories, 6 g total fat, 10 g carbohydrates, and 4 g protein.
Pin it Enjoy these muffin pops fresh and warm, or pack them to-go for easy snacking. They are sure to become a family favorite breakfast treat.
Recipe Questions & Answers
- → Can I make these muffins without sticks?
Yes, you can bake the batter in mini muffin tins and skip the sticks for bite-sized muffins.
- → How spicy are these muffin pops?
The spice level depends on the amount and type of jalapeños used, and seeds can be reduced for milder flavor.
- → Can I use a different cheese?
Sharp cheddar gives a bold flavor, but Monterey Jack or Colby may be used for a milder variation.
- → Are these suitable for freezing?
Yes, bake and cool the pops completely, then freeze in an airtight container. Reheat in the oven before serving.
- → What dipping sauces pair well?
Maple syrup, ranch, or even spicy crema are delicious options to complement the savory muffin pops.
- → How do I make these gluten-free?
Substitute all-purpose flour with a gluten-free blend for a similar texture and taste.