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
Equipment
- muffin pan
Ingredients
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
Nutrition
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