I don’t know how I keep coming up with muffin recipes. You’d think there’d be a limit to what you could make with 2 cups of flour, 1 egg, and a cup of liquid. And yet, as far as I can tell, the flavor combinations appear to be endless.
As any long time reader of this blog knows well by now, we are loyal muffin makers and devoted muffin eaters. These Savory Cheese Muffins are only the latest in a long line of muffin recipes that I crank out of my kitchen on a weekly basis. However, I haven’t forayed much into the world of savory muffins so I’d say these are the beginning of a new line of muffin flavors in the Some the Wiser kitchen. Savory muffins are a revelation!
These cheese muffins are absolutely amazing – like melt in your mouth, make your eyes roll, can’t wait to take another bite, amazing – when you eat them right out of the oven. Watch those fingers and don’t burn your tongue, but take a hot bite with the melty cheese inside and you’ll see what I mean. But later, when the muffins have cooled and disguised themselves as ordinary muffins, they taste pretty unremarkable. Not bad, but nothing I’d write a whole blog post about. Just a muffin. You can always reheat them for a similar delicious muffin eating experience, but nothing quite rivals those fresh out of the oven cheese bites.
So I’ll exhort you to make these muffins. Serve them with a piece of fish or a delicious soup or a main dish salad. But serve them nice and hot and you’ll fall in love with them like I have – it seems inevitable.
- 2 cups flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoons sugar
- 3 tablespoons melted butter
- 1 cup milk
- 1 egg
- ⅓ cup minced chives or green onions
- 1 cup shredded cheddar cheese
- ½ cup shredded Romano cheese
- 2 to 3 tablespoons shredded cheddar for topping
- Preheat oven to 400 degrees Fahrenheit. Grease or line a standard 12 cup muffin tin.
- In a medium bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Make a well in the center of the flour mix and pour in the milk mixture. Stir until just combined, being careful not to over mix. Fold in the cheese and chives.
- Spoon mixture evenly into 12 muffin cups. Sprinkle the top of each muffin with a bit of cheddar cheese.
- Bake for 15 to 17 minutes or until muffins are golden and spring back when lightly pressed. Remove from oven and turn out muffins onto a cooling rack. Muffins are best enjoyed right away, nice and warm (be careful not to burn your tongue or fingers!).