Pin Fluffy, savory biscuit balls loaded with cheddar, fresh jalapeños, and a kick of chili-garlic flavor, baked in muffin form for a perfect party snack or breakfast treat.
The first time I baked these cheesy jalapeño chili garlic biscuit muffin balls, my kitchen was filled with the aroma of toasted cheese and garlic. Each bite gives a little crunch of fresh jalapeño, and these quickly became a go-to for bringing to brunch or enjoying on a chilly afternoon.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 tsp chili powder, 1/2 tsp garlic powder
- Dairy & Fats: 4 tbsp (60 g) unsalted butter (cold and cubed), 1 cup (100 g) shredded sharp cheddar cheese, 1 cup (240 ml) buttermilk
- Vegetables & Flavors: 2 medium jalapeños (seeded and finely diced), 2 cloves garlic (minced), 2 tbsp chopped fresh chives (optional)
- For Topping: 2 tbsp melted butter, 1/4 tsp chili flakes (optional)
Instructions
- Preheat & Prepare:
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, chili powder, and garlic powder.
- Cut in Butter:
- Add the cold butter cubes. Cut into the flour with a pastry cutter or fork until mixture resembles coarse crumbs.
- Add Cheese & Veggies:
- Fold in cheddar cheese, diced jalapeños, minced garlic, and chives (if using).
- Add Buttermilk:
- Pour in buttermilk and gently mix until just combined. Do not overmix. Dough will be sticky.
- Shape Muffin Balls:
- Using a large spoon or cookie scoop, divide dough evenly among muffin cups, forming rounded balls.
- Bake:
- Bake for 16–18 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Finish & Serve:
- Remove from oven and immediately brush tops with melted butter. Sprinkle chili flakes on top if desired. Cool for 5 minutes, then remove from pan and serve warm.
Pin 
My family loves the tangy buttermilk inside and the crispy cheesy edges on each muffin ball. These always disappear quickly, especially if someone grabs the chili topped ones first!
Serving Suggestions
Serve warm, on their own, or with sour cream or ranch dip for extra creaminess. Perfect for brunch, parties, or late-night snacks.
Make Ahead & Storage
Freeze leftover muffin balls in an airtight container for up to a month. Reheat straight from the freezer at 350°F (175°C) for 8 to 10 minutes for best results.
Nutrition & Allergens
Each serving contains approximately 190 calories, 10 g total fat, 19 g carbs, and 5 g protein. Contains wheat (gluten), milk, cheese, and butter—check cheese and butter labels if sensitive to allergens.
Pin These biscuit muffin balls bring bold flavor and fun to your table. Try customizing the toppings and enjoy them fresh from the oven!
Recipe Questions & Answers
- → Can I use another cheese instead of cheddar?
Yes, Monterey Jack or pepper jack offers a different flavor profile and works well for these muffin balls.
- → How do I make them spicier?
Leave some jalapeño seeds in or add extra chili flakes to the topping for more heat.
- → Can these be made ahead of time?
Absolutely! Bake, cool, then freeze. Reheat at 350°F for 8–10 minutes before serving.
- → What dip goes well for serving?
Sour cream, ranch, or your favorite creamy dip complements the savory flavors of these muffin balls.
- → Is buttermilk necessary or can I substitute?
You can substitute plain yogurt or milk with a splash of vinegar for similar texture and tang.
- → Are these suitable for vegetarians?
Yes, they contain only vegetarian ingredients—cheese, butter, and eggs, with no meat included.