Crumble-Topped Cheese & Chive Muffins

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.

Crumble-Topped Cheese & Chive Muffins

Makes 12 muffins

Prep-Time: 15 minutes

Ingredients:

• 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)

Preparation:

1. Preheat oven to 400 degrees and grease a 12-cup muffin pan (or line with 12 muffin liners). Set aside.
2. 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.
3. Muffins: Sift together remaining flour, baking powder, salt, and pepper. Next stir in remaining cheddar cheese and chives.
4. In another bowl, beat together 2 eggs. Then beat in buttermilk and oil.
5. Make a well in the center of the dry ingredients and pour in liquid mixture. Stir until combined, do not overmix.
6. Spoon batter into prepared muffin pan. (About half way) Then, pour on the crumble mix to top.
7. Bake in oven for 20 minutes or until toothpick test comes out clean. Should be firm to the touch.
8. Let muffins cool and then serve warm.

Source: modified from 1 Mix, 100 Muffins by Susanna Tee