# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon garlic powder
→ Cheese & Jalapeño
06 - 1 1/2 cups shredded sharp cheddar cheese
07 - 2 medium jalapeños, seeded and finely diced
→ Wet Ingredients
08 - 1/4 cup unsalted butter, melted
09 - 1/4 cup sour cream
10 - 1 large egg
11 - 1 cup lemon-lime soda, at room temperature
# Steps:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a mini muffin tin.
02 - Whisk flour, baking powder, baking soda, salt, and garlic powder in a large mixing bowl until thoroughly blended.
03 - Fold shredded cheddar cheese and diced jalapeños into the dry mixture, ensuring even distribution.
04 - In a separate bowl, whisk melted butter, sour cream, and egg until smooth and homogenous.
05 - Add the wet mixture to the dry ingredients, pouring in the lemon-lime soda last. Gently mix with a spatula just until combined without overworking the batter.
06 - Using a small ice cream scoop or spoon, distribute batter into 18 equal portions, spacing them evenly on the prepared sheet or in the muffin tin.
07 - Bake for 16 to 18 minutes until golden, and a toothpick inserted in the center emerges clean.
08 - Allow to cool slightly before serving warm.
