Golden at the edges and tender in the middle, these savory muffins are the kind of bake that quietly steals the show. Sharp cheddar melts into the crumb, chives add a gentle oniony lift, and buttermilk keeps every bite soft and satisfying. Perfect beside soup, tucked into a brunch spread or enjoyed warm from the rack, they’re simple, comforting and just unexpected enough to feel special.
Chive & Cheddar Muffins
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Ingredients
- 1-3/4 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. granulated sugar
- 1/2 tsp. garlic powder
- 3/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1-1/4 cup buttermilk
- 2 large eggs room temperature
- 1/3 cup canola oil
- 2 tbsp melted butter slightly cooled
- 1-1/4 cups sharp cheddar cheese freshly grated
- 1/4 cup finely chopped chives
Optional toppings
- Shredded cheddar cheese
- Sea salt flakes
Instructions
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Preheat oven to 400 degrees F and lightly grease 2-cup muffin tin.
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In large bowl, whisk together all-purpose flour, baking powder, baking soda, granulated sugar, garlic powder, kosher salt and black pepper.
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In separate bowl, whisk buttermilk, eggs, canola oil and melted butter until smooth and fully combined.
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Pour wet ingredients into dry ingredients. Fold gently with spatula just until no dry pockets remain.
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Gently fold in cheddar and chives, stopping as soon as they’re evenly distributed.
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Divide batter evenly among 12 cups until each cup is nearly full. Sprinkle tops with extra cheddar and pinch of flaky salt, if desired.
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Bake at 400 degrees F 5 minutes, then reduce oven to 375 degrees F and continue baking 12-15 minutes, until tops are lightly golden and toothpick inserted in center comes out clean.
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Let muffins cool in pan 5 minutes, then transfer to cooling rack.
Notes
Nutrition
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The post Savory Chive & Cheddar Muffins first appeared on The Upside by Vitacost.com.