Blend All Ingredients: Add 3 large eggs, 1 cups neutral vegetable oil (canola or sunflower), 1 cups whole milk, 3 cups tapioca starch (tapioca flour), and 1 cups shredded sharp cheddar cheese to a blender in that order. Blend on medium-high for 30–45 seconds until completely smooth and pourable. Batter will be thinner than regular muffin batter — that is correct.

Grease the Muffin Tin: Generously grease every cup of a standard 12-cup muffin tin with butter, cooking spray, or vegetable oil — including the rims. These puffs expand significantly, so grease thoroughly for clean release.

Fill the Cups: Pour batter into each muffin cup, filling about two-thirds full. Do not overfill — the batter puffs and rises substantially. Tap the tin gently on the counter to level the batter and release air bubbles.

Bake at 400°F — Do NOT Open the Oven: Bake in a preheated oven at 400°F (200°C) for 30 minutes

. Critical rule: do not open the oven door at any point during baking. Opening the door drops the temperature and collapses the puffs before the shell sets.

Rest in Turned-Off Oven: Once golden and puffed, turn the oven OFF. Leave the tin inside with the door still closed for 10 minutes

. This firms up the crispy shell and prevents deflating. Do not skip this step.

Release & Serve: Run a butter knife around each puff to release from the tin. Serve immediately while warm — plain straight from the pan, or filled with lightly sweetened whipped cream, cream cheese with chives, or your favorite savory filling.