I did two things accidentially-on-purpose this week.

I put too much dang cheese in my muffins… which was such an awesome accident.

There was an incident between a spoon and a jar of Nutella: accidentally-on-purpose. Should we talk about the pickle jar that I decimated for no good reason? No. It was an accident (on purpose).

I also bought a pair of wedge sneakers (ohhh heck YES I did)… and my elongated calves could not be happier. I suppose I should tell you now that the real-talk you might expect around these parts also includes talk of super trendy, totally ridiculous shoes.

These muffins are wonderfully satisfying to make. No stand mixer required. If you have a bowl and a big spoon, you’re halfway home. This is a dump and stir situation.

Flour, baking powder, and salt are combined with melted butter, milk, and egg. The rest is just cheese and jalapeno and I LOVE when that happens.

These muffins are somewhere between muffins and custard. We have an astronomical amount of cheese to thank.

Should we talk about the cheese to flour ratio? No. It’s perfect.

This is a moist muffin batter. It makes for a deliciously tender muffin.

It was my natural inclination to make these cheese bombs spicy. I added diced pickled jalapeno and topped each muffin with a pickled jalapeno button.

Served warm from the oven, these muffins are melty, tender, almost custard-like treats. Served at room temperature with a giant bowl of chili, these muffins are also spot on. You can’t really go wrong.

One note about using paper cupcake liners with these muffins… when warm, the muffins will stick to the paper. When the muffins are room temperature, the muffins will come out of the papers easily. To avoid this nonsense, just grease and flour a muffin tin instead of using cupcake liners.

One note about my awesome new wedge sneakers… I may look back on this post in a year from now and have regrets. About the shoes… not the muffins. I’m ok with that.