Description
Discover how to make Crispy Shrimp Nacho-stuffed Muffin Tops with our easy recipe. Learn the secrets to achieving perfect crunch and flavor in every bite!
Ingredients
- 1 cup all-purpose flour (120 g)
- 1 teaspoon baking powder (5 g)
- 1/2 teaspoon baking soda (3 g)
- 1/4 teaspoon salt (1.5 g)
- 1/4 cup unsalted butter, melted (57 g)
- 1/4 cup milk (60 ml)
- 1 large egg
- 1 cup cooked shrimp, chopped (about 150 g)
- 1/2 cup shredded cheddar cheese (50 g)
- 1/4 cup diced tomatoes (40 g)
- 1/4 cup chopped green onions (25 g)
- 1/4 cup jalapeño, finely chopped (optional ) (25 g)
- 1/4 cup sour cream (60 g)
- 1/4 cup tortilla chips, crushed (30 g)
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a muffin top pan or line it with parchment paper.
- In a bowl, combine flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together melted butter, milk, and egg.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Gently fold in the chopped shrimp, cheddar cheese, diced tomatoes, green onions, and jalapeños (if using).
- Scoop the batter into the prepared muffin top pan, filling each mold about 3/4 full.
- Sprinkle crushed tortilla chips evenly over the tops of the batter.
- Bake in the preheated oven for 15-18 minutes or until golden brown.
- Allow to cool slightly before removing from the pan.
- Serve warm with a dollop of sour cream on each muffin top.
Notes
- Melt the butter fully and cool slightly before mixing with milk and egg to avoid curdlingnFold shrimp, cheese, tomatoes, and green onions gently to keep the batter lightnAdjust jalapeño to taste before folding into the batter for balanced flavor
