Savory Cheese and Scallion Muffins (America's Test Kitchen) Recipe

Name: Savory Cheese and Scallion Muffins (America's Test Kitchen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; ¼ teaspoon cayenne pepper; ⅛ teaspoon black pepper; 4 ounces sharp cheddar cheese, shredded (or blue cheese, crumbled, 1 cup); 2 scallions, sliced thin; 1 ¼ cups whole milk; ¾ cup sour cream; 3 tablespoons unsalted butter, melted and cooled; 1 large egg; 1 12 ounces parmesan cheese, grated on the large holes of a box grater (1/2 cup)

Servings: persons

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
¼ teaspoon cayenne pepper
⅛ teaspoon black pepper
4 ounces sharp cheddar cheese, shredded (or blue cheese, crumbled, 1 cup)
2 scallions, sliced thin
1 ¼ cups whole milk
¾ cup sour cream
3 tablespoons unsalted butter, melted and cooled
1 large egg
1 12 ounces parmesan cheese, grated on the large holes of a box grater (1/2 cup)

1
Adjust oven rack to the middle position; preheat oven to 350; grease a 12-cup muffin tin.
2
Whisk the flour, baking powder, salt, cayenne, and pepper together in a bowl.
3
Stir in the cheese and scallions, breaking up any clumps, until the cheese is coated with flour.
4
In another bowl, whisk the milk, sour cream, melted butter, and egg together until smooth.
5
Gently fold the milk mixture into the flour mixture with a rubber spatula until just combined (the batter will be thick and heavy).
6
Using a greased 1/3-cup measure, portion the batter into each muffin cup.
7
Sprinkle the Parmesan cheese over the tops of muffins.
8
Bake until golden brown and a pick comes out with just a few crumbs attached, 25-30 minutes, rotating the pan half-way through baking.
9
Let the muffins cool in the pan for 5 minutes; turn out onto a wire rack and let cool for 10 minutes before serving.

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, ¼ teaspoon cayenne pepper, and more.

Yes, Savory Cheese and Scallion Muffins (America's Test Kitchen) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Savory Cheese and Scallion Muffins (America's Test Kitchen)

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