# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 3/4 cup whole milk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted and cooled
09 - 1 teaspoon vanilla extract
→ Cheese & Vegetables
10 - 1 cup sharp cheddar cheese, grated
11 - 1 to 2 jalapeños, seeded and finely diced
→ Optional
12 - 2 tablespoons chopped fresh chives
13 - Maple syrup or ranch dressing, for dipping
# Directions:
01 - Preheat oven to 375°F (190°C). Grease a 12-cup mini muffin tin or line with paper liners.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly blended.
03 - In a separate bowl, whisk together whole milk, egg, melted butter, and vanilla extract until they are well combined.
04 - Pour wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing for optimal texture.
05 - Fold in grated sharp cheddar cheese, diced jalapeños, and chives if desired, until the batter is evenly incorporated.
06 - Spoon batter evenly into prepared muffin cups, filling each cup about three-quarters full.
07 - Position a lollipop or popsicle stick upright in the center of each muffin cup.
08 - Transfer tin to oven and bake for 15 to 18 minutes, until golden brown and a toothpick inserted in the center comes out clean.
09 - Allow muffins to cool in the pan for 5 minutes, then gently remove pops and transfer to a wire rack to cool slightly.
10 - Serve warm, accompanied by maple syrup or ranch dressing for dipping as desired.
