For my birthday this year, I was given a cookbook with 100 different kinds of muffins. The recipes ranged from double chocolate to cheesy bacon and everything in between. That was 6 months ago. I have kept this cookbook in my kitchen and every morning I wake up and make breakfast and whisk right by the muffin book. Sometimes I would take a quick peek and “tick” a page for a recipe I found interesting. Promising myself that is what I would make this weekend. BUT, the weekend came AND as all weekends seem to go…something unexpected prevented me from my muffin promise. Car broke, got sick, needed to visit a friend, etc. Always something. SO, this week I decided NO MATTER WHAT…I was going to make some muffins! So, true to my word (finally) I broke into this delicious recipe cookbook.
Instead of going for the standard blueberry or spice muffin, I was in the mood for a savory kind of muffin. Actually, making salad yesterday sort of inspired me. I personally love a good bread to go with my salads. This muffin happens to be perfect for a salad side. Serve it warm with a little bit of butter and it is pretty much amazing.
Makes 12 muffins
Prep-Time: 15 minutes
- 2 cups all-purpose flour + 1/4 cup all-purpose flour (for topping)
- 3 tablespoons of butter
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- freshly ground black pepper (to taste)
- 1 1/3 cups thinly grated sharp cheddar cheese + 1/4 cup (for topping)
- 4 tablespoons chopped chives (chop into tiny bits)
- 2 large eggs
- 1 cup buttermilk
- 6 tablespoons vegetable oil (or butter melted & cooled)
- Preheat oven to 400 degrees and grease a 12-cup muffin pan (or line with 12 muffin liners). Set aside.
- For crumble top: Put 1/4 cup flour into a small bowl. Add in 3 tablespoons butter (room temperature) in small pieces. Mix with your fingers until it resembles bread crumbs. Then mix in 1/4 cup cheddar cheese. Add salt and pepper to taste. Set aside.
- Muffins: Sift together remaining flour, baking powder, salt, and pepper. Next stir in remaining cheddar cheese and chives.
- In another bowl, beat together 2 eggs. Then beat in buttermilk and oil.
- Make a well in the center of the dry ingredients and pour in liquid mixture. Stir until combined, do not overmix.
- Spoon batter into prepared muffin pan. (About half way) Then, pour on the crumble mix to top.
- Bake in oven for 20 minutes or until toothpick test comes out clean. Should be firm to the touch.
- Let muffins cool and then serve warm.
Source: modified from 1 Mix, 100 Muffins by Susanna Tee