# Components:
→ 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 chili flakes
06 - 1/4 teaspoon ground black pepper
→ Wet Ingredients
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/4 cup pure maple syrup
10 - 1/4 cup bourbon whiskey
11 - 1/3 cup unsalted butter, melted and slightly cooled
→ Cheddar Mix
12 - 1 1/2 cups sharp cheddar cheese, grated
13 - 2 tablespoons fresh chives, finely chopped
→ For Baking & Serving
14 - Cooking spray or melted butter for greasing pan
15 - 18 sturdy lollipop sticks or wooden skewers
# Method:
01 - Preheat oven to 375°F. Grease an 18-cup mini muffin tin with cooking spray or melted butter.
02 - In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, chili flakes, and ground black pepper until evenly distributed.
03 - In a separate bowl, beat the eggs. Add the whole milk, pure maple syrup, bourbon whiskey, and melted unsalted butter; whisk until smooth and well blended.
04 - Pour the wet mixture over the dry ingredients and stir gently until just combined. Avoid overmixing to ensure a tender texture.
05 - Fold in the grated sharp cheddar cheese and chopped fresh chives so they are evenly incorporated.
06 - Divide the batter evenly among the muffin cups, filling each approximately three-quarters full.
07 - Bake for 16 to 18 minutes, or until golden brown and a toothpick inserted into the center of a muffin pop comes out clean.
08 - Allow muffin pops to cool in the tin for 5 minutes, then carefully transfer them to a wire rack.
09 - While still slightly warm, insert a lollipop stick or skewer into the center of each muffin pop. Serve warm or at room temperature.
