# What You'll Need:
→ Dry Ingredients
01 - 1 ½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 tablespoon ranch seasoning mix
06 - ½ teaspoon smoked paprika
07 - ¼ teaspoon cayenne pepper
→ Cheeses
08 - 1 ½ cups sharp cheddar cheese, shredded
09 - ¼ cup Parmesan cheese, grated
→ Wet Ingredients
10 - 2 large eggs
11 - ⅔ cup buttermilk
12 - ¼ cup unsalted butter, melted
→ Add-Ins
13 - 2 tablespoons finely chopped pickled jalapeños
14 - 2 tablespoons chopped fresh chives (optional)
# How to make it:
01 - Preheat oven to 375°F. Arrange parchment paper on a baking sheet or grease a mini muffin tin.
02 - Whisk the flour, baking powder, baking soda, salt, ranch seasoning, smoked paprika, and cayenne together in a large bowl until evenly blended.
03 - Incorporate shredded cheddar and grated Parmesan cheeses, gently mixing to coat them evenly with the dry ingredients.
04 - In a separate bowl, whisk eggs, buttermilk, and melted butter until the mixture is smooth and uniform.
05 - Pour wet mixture into the dry mixture and stir gently until combined. Avoid overmixing.
06 - Fold in chopped pickled jalapeños and chives, if desired, ensuring even distribution without overworking the dough.
07 - Using a small cookie scoop or spoon, shape dough into 1 ½-inch balls and place on the prepared baking sheet or into muffin wells.
08 - Transfer to the oven and bake for 16–18 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
09 - Allow muffin balls to cool slightly. Serve warm or at room temperature according to preference.
