Cheddar and Chive Muffins combine the best  of a savory muffin into one bite: cheese,  chives and sour cream

Cheddar and Chive Muffins

By Sue Lau | Palatable Pastime

Cheddar and Chive Muffins is my recipe  of the day with the blogging  group Muffin  Monday. We group  up on  the last Monday  of  the  month.  And we share our best,  latest and most delicious  muffins  yet.

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For December  I am sharing  a savory and cheesy  muffin that  is a perfect complement to the ham  and beans  recipes. And those will be cooking  everywhere around New Year’s Day.

Corn muffins are very popular as a side for beans, but cheddar cheese muffins also are an excellent  choice. So feel free to shake things up in the New Year with a different side for your lucky bowl of legumes.

Muffin Monday

• Best Sourdough Morning Glory Muffins from Zesty South Indian Kitchen
• Cheddar and Chive Muffins from Palatable Pastime
• Lemon Curd Muffins from Karen’s Kitchen Stories
• Pecan Pie Muffins from Food Lust People Love
• Snickerdoodle Muffins from A Day in the Life on the Farm
• Vegan Coconut Gingerbread Muffins from Magical Ingredients

Cheddar and Chive Muffins

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Cheddar and Chive Muffins

Cheddar and Chive Muffins

Sue Lau

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Bread, Muffins, Quick Bread

Cuisine American

Servings 14

Calories 107 kcal

Equipment

• muffin pan

Ingredients

  

1x2x3x

Dry mixture:

• 1 cup shredded cheddar
• 1-3/4 cup all-purpose flour
• 3 teaspoons baking powder
• 1 tablespoon freeze-dried chives
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/8 teaspoon grated nutmeg

Wet mixture:

• 1 cup buttermilk
• 1/2 cup sour cream
• 1 large egg
• 4 tablespoons cooled melted butter
• Topping:
• 1/3 cup shredded cheddar cheese

Instructions

 

• Preheat oven to 375F.
• In a mixing bowl, combine dry ingredients, tossing cheese to thoroughly coat with flour.
• Separately, mix wet ingredients then combine with the flour mix to create a batter, being careful not to over mix.
• Scoop batter into a muffin pan sprayed with Baker's Release spray, not filling cavities more than 2/3 full.
• Sprinkle tops with a pinch of the extra cheese.
• Bake for 15-20 minutes, or until a toothpick inserted into a muffin, can be removed without wet batter clinging to it.
• Cool in the pan ten minutes, then turn out the muffins and finish cooling them on a wire rack.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 107kcalCarbohydrates: 3gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 26mgSodium: 294mgPotassium: 50mgFiber: 1gSugar: 1gVitamin A: 297IUVitamin C: 1mgCalcium: 158mgIron: 1mg

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