Savory Cheese And Scallion Muffins (america's Test Kitchen)

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon black pepper
• 4 ounces sharp cheddar cheese, shredded (or blue cheese, crumbled, 1 cup)
• 2 scallions, sliced thin
• 1 1/4 cups whole milk
• 3/4 cup sour cream
• 3 tablespoons unsalted butter, melted and cooled
• 1 large egg
• 1 1/2 ounces parmesan cheese, grated on the large holes of a box grater (1/2 cup)

Recipe

• 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.