# Components:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 tablespoon ranch seasoning mix
06 - 1/2 teaspoon smoked paprika
07 - 1/4 teaspoon cayenne pepper
→ Cheeses
08 - 1 1/2 cups sharp cheddar cheese, shredded
09 - 1/4 cup Parmesan cheese, grated
→ Wet Ingredients
10 - 2 large eggs
11 - 2/3 cup buttermilk
12 - 1/4 cup unsalted butter, melted
→ Add-Ins
13 - 2 tablespoons finely chopped pickled jalapeños
14 - 2 tablespoons chopped fresh chives
# Directions:
01 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a mini muffin tin.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ranch seasoning mix, smoked paprika, and cayenne pepper until evenly blended.
03 - Incorporate shredded cheddar cheese and grated Parmesan cheese into the flour mixture, tossing to fully coat the cheese with the dry blend.
04 - In a separate mixing bowl, whisk together eggs, buttermilk, and melted unsalted butter until smooth and homogenous.
05 - Pour the wet mixture over the dry ingredients and stir gently until just combined; avoid overmixing.
06 - Fold in finely chopped pickled jalapeños and chopped chives. Mix only until evenly distributed.
07 - Using a small cookie scoop or spoon, portion the dough into 1 1/2-inch balls and place on the prepared baking sheet or mini muffin tin.
08 - Bake for 16 to 18 minutes, until golden brown and a toothpick inserted into the center comes out clean.
09 - Allow muffin balls to cool slightly before serving. Present warm or at room temperature as desired.
