# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon sugar
05 - 1/2 teaspoon salt
→ Cheese & Add-Ins
06 - 1 1/2 cups sharp cheddar cheese, grated
07 - 2 medium jalapeños, seeded and finely diced
08 - 2 tablespoons chives, finely chopped
→ Wet Ingredients
09 - 1/2 cup unsalted butter, melted and cooled
10 - 3/4 cup whole milk
11 - 2 large eggs
→ For Serving/Decoration
12 - 12 wooden popsicle sticks
13 - 2 tablespoons unsalted butter, melted
14 - Sprinkles or chopped chives, for garnish
# How to Make It:
01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar, and salt until well blended.
03 - Stir grated cheddar cheese, diced jalapeños, and chopped chives into the dry mixture until evenly distributed.
04 - In a separate bowl, whisk melted butter, whole milk, and eggs until smooth.
05 - Fold the wet mixture into the dry ingredients with a spatula, mixing gently until just combined. Avoid overmixing the batter.
06 - Divide the batter evenly among the muffin cups.
07 - Insert one wooden popsicle stick into the center of each muffin, pushing halfway through.
08 - Bake for 16 to 18 minutes, or until muffin tops are golden and a toothpick inserted in the center comes out clean.
09 - Immediately brush muffin tops with melted butter. Garnish with sprinkles or additional chives as desired.
10 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve pops on sticks.
