Savory Cheddar Muffins
User Reviews
5
Savory Cheddar Muffins
Description
These muffins combine all-purpose flour, baking powder, and seasonings including garlic powder, dried basil, salt, and black pepper. Sharp cheddar cheese and sliced scallions are folded into the dry ingredients before a mixture of milk, sour cream, melted butter, and egg is gently combined to create a thick, sticky batter. The batter is portioned into muffin cups and topped with coarsely grated Parmesan cheese for a savory crust.
Once baked, the muffins have a soft yet sturdy crumb, with pockets of melted cheddar and flecks of scallion throughout. Brushing the tops with melted butter halfway through baking helps develop a richer, golden color and a slightly crisp exterior. The garlic and herbs lend aromatic depth without overpowering the cheddar's sharpness.
Enjoy these muffins fresh on the day of baking, warm alongside soups or salads. Leftovers can be refrigerated tightly wrapped and reheated in an oven or toaster oven for best texture. Using freshly grated cheese, especially for the Parmesan topping, prevents burning and preserves flavor.
For a golden crust, brush muffin tops with extra melted butter when rotating the pan during baking. The muffins are best within a few days but remain enjoyable when reheated. Nutrition info is estimated and can vary with ingredient brands and measurements.
Ingredients
- 3 cups all-purpose flour (15 ounces)
- 1 TBSP baking powder
- 1 tsp garlic powder
- 1 tsp salt sea salt
- ½ tsp basil dried
- ⅛ tsp black pepper
- 3-4 ounces cheddar cheese grated to yield 1 cup, sharp
- ¼ cup scallions sliced
- 1 + ¼ cups milk whole or 2%
- ¾ cup sour cream
- 3 TBSP butter melted and cooled, unsalted
- 1 egg large
- 1 ounce Parmesan Cheese (1/4-1/3 cup coarsely grated)
Instructions
- Set oven rack to middle position and pre-heat oven to 375 degrees F. Grease a 12-cup muffin tin with butter or oil and set aside. Bring milk, sour cream and eggs to room temp.
- Whisk together flour, baking powder, garlic powder, salt, basil, and pepper in a large mixing bowl.
- Stir in cheddar and scallions and mix well until fully coated.
- In a separate bowl, whisk together milk, sour cream, cooled melted butter, and egg until smooth and creamy.
- Make a well in the middle of the flour mixture and pour wet ingredients into the center. Gently fold until just combined and very sticky. Batter will be thick almost like you're making drop biscuits.
- Use a pair of large spoons to evenly divide batter among muffin cups and sprinkle each muffin with parmesan cheese.
- Bake for 16-18 minutes rotating the muffin tray after the 8 minute mark for even browning. When you rotate, feel free to brush muffin tops with melted butter for an extra golden top. Bake until a toothpick comes out clean from the center and muffins are golden brown. Allow to cool in the tray for 5 minutes, then transfer to a wire rack to continue cooling. They're pretty darn amazing hot from the oven so if you're anything like us, you'll be stealing muffins off that cooling rack and faceplanting into them in record time!
Notes
- Best eaten on the first day but tasty for 2-3 days when stored tightly wrapped in the refrigerator.
- Reheat leftovers in a 350°F oven or toaster oven until warm and fluffy, about 15 minutes.
- Use coarse grating for Parmesan cheese to avoid burning during baking.
- For an extra golden top, brush muffin tops with more melted butter halfway through baking when rotating the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 40mg | 13% |
| Sodium | 306mg | 13% |
| Potassium | 209mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 349IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 176mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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