Enjoy a savory-sweet muffin loaf with maple, ginger, cheddar, and jalapeño. Delightful texture, ideal warm or cold.
# Components:
→ Dry Ingredients
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
→ Wet Ingredients
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
# Directions:
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.
