Cheddar Basil Muffins with Scallions — Savory Quick Recipe

Savory Cheddar Muffins

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• 3 cups all-purpose flour (15 ounces)
• 1 TBSP baking powder
• 1 tsp garlic powder
• 1 tsp sea salt
• ½ tsp dried basil
• ⅛ tsp black pepper
• 3–4 ounces sharp cheddar cheese (grated to yield about 1 cup)
• ¼ cup sliced scallions
• 1 ¼ cups whole or 2% milk
• ¾ cup sour cream
• 3 TBSP unsalted butter (melted and cooled)
• 1 large egg
• 1 ounce Parmesan cheese (about 1/4–1/3 cup coarsely grated)

• Preheat oven to 375°F and position rack in the middle. Grease a 12-cup muffin tin with butter or oil. Bring milk, sour cream, and egg to room temperature.
• In a large bowl, whisk together flour, baking powder, garlic powder, salt, dried basil, and black pepper.
• Stir in grated cheddar and sliced scallions, tossing until the cheese is well coated with the dry mix.
• In a separate bowl, whisk the milk, sour cream, cooled melted butter, and egg until smooth.
• Make a well in the center of the dry ingredients and pour the wet mixture into it. Fold gently until just combined; the batter should be thick and sticky, similar to drop biscuit batter.
• Use two large spoons to divide the batter evenly among the muffin cups. Sprinkle the tops with coarsely grated Parmesan.
• Bake 16–18 minutes, rotating the pan after about 8 minutes for even browning. If desired, brush the tops with a little melted butter when you rotate for extra color. Muffins are done when golden and a toothpick inserted in the center comes out clean. Cool in the pan 5 minutes, then transfer to a wire rack. Serve warm.

Best the first day but still tasty for 2–3 days. Store leftovers tightly wrapped in the refrigerator and reheat in a 350°F oven or toaster oven until hot and fluffy (about 10–15 minutes, depending on your oven).

Use coarsely grated Parmesan (the large holes on a box grater) to avoid burning on top; finely grated cheese can scorch quickly.

For extra golden tops, brush melted butter on the muffins when you rotate the pan halfway through baking.

Nutrition facts are estimates from an online calculator; adjust as needed.

Calories: 228 kcal, Carbohydrates: 27 g, Protein: 8 g, Fat: 10 g, Saturated Fat: 6 g, Cholesterol: 40 mg, Sodium: 306 mg, Potassium: 209 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 349 IU, Vitamin C: 1 mg, Calcium: 176 mg, Iron: 2 mg.