• Preheat oven to 400 degrees.
• Lightly grease a 9 inch round cake pan or muffin pans.
• -In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
• Stir in egg, milk and vegetable oil until well combined.
• Stir in cheese and jalapeno.
• Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
• Serve warm with chive butter.

For the Chive Butter:

• In mixer with paddle attachment, whip butter on medium/high speed until fluffy and pale in color.
• Reduce speed to low and add chives or scallions.
• Mix on low speed until chives are thoroughly incorporated.

• Preheat oven to 350°F.
• Line muffin pans or grease the inside.
• Sift cocoa powder and flour into a large bowl then add baking powder, baking soda, and salt. Stir and set aside.
• In a large mixer bowl cream together butter and sugars on medium speed until fluffy.
• Add one egg at a time until incorporated.
• Next add vanilla and yogurt.
• Slowly pour in the flour and cocoa mixture until combined.
• Stir in chocolate chips gently with a spatula {the batter will be thick}.
• Use a cookie scoop and add batter to the muffin liners, filling 3/4 full.
• Bake for 18-20 minutes for regular size and 13-15 for mini muffins.
• Let cool for a few minutes before removing to a wire rack to finishing cooling.
• Serve warm or at room temp.
• Store in a close container for a week.

• Preheat oven to 350°F. Line muffin pan with liners.
• In a medium bowl, whisk flour, baking soda, baking powder and salt until well combined. Set aside.
• In large bowl, whisk together pumpkin, sugar, brown sugar.
• Beat in egg, vegetable oil, milk, pumpkin pie spice, and vanilla extract.
• Slowly whisk in the flour mixture, until there are no lumps.
• Add a dollop (about 1 tsp or so) of Nutella onto the bottom of each muffin liner and spread to cover the bottom.
• Using a ice cream scoop or large spoon fill muffin tins to the top with pumpkin batter.
• Top each muffin with about 1 tsp of Nutella and use a toothpick to swirl it into the top of the batter.
• Bake muffins for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

• Preheat oven to 375 degrees.
• Line a muffin pan.

To make the streusel topping:

• Combine all streusel ingredients in a bowl and mix together.
• Place the bowl in the freezer.

For the muffins:

• Mix flour, baking soda, cinnamon and salt together in a bowl.
• In a different large bowl, whisk butter, sugar, eggs, vanilla, and yogurt.
• Combine the dry and wet ingredients together and mix well.
• Using a scoop, fill each muffin cup with batter.
• Take your streusel topping out of the freezer and stir until crumbly.
• Scatter topping on top of each muffin.
• Bake for 17 minutes or until golden.