Oh, let me tell you about these delightful Cheddar Muffins with Basil and Scallions! They are savory treats that are bursting with flavors. The sharpness of the cheddar cheese perfectly complements the freshness of the basil and the mild onion flavor of the scallions.

These muffins are incredibly moist and have a slight crispiness on the outside. They are great for breakfast, as a snack, or even as a side dish for soups and salads. The combination of ingredients creates a harmonious blend that will leave your taste buds wanting more. Trust me, one bite of these muffins, and you’ll be hooked!

Ingredients Needed for This Recipe

2 cups all-purpose flour (You can also use half whole wheat flour for a healthier option)
1 tablespoon baking powder (To help the muffins rise)
1/2 teaspoon salt (Adjust according to taste, especially if using salted butter)

1/4 teaspoon black pepper (For a hint of spice)
1 tablespoon sugar (Just a touch to balance the flavors)
1 cup sharp cheddar cheese, shredded (For that irresistible cheesy goodness)

1/4 cup fresh basil, finely chopped (Adds a fresh, aromatic flavor)
1/4 cup scallions (green onions), finely chopped (For a mild oniony bite)
1 cup milk (Any kind you prefer; whole milk will make the muffins richer)

1/2 cup unsalted butter, melted (Or substitute with olive oil for a different flavor profile)
2 large eggs (Beaten, they add structure and richness to the muffins)

Instructions for Making Cheddar Muffins with Basil and Scallions

Preheat your oven to 375°F (190°C). Prepare a muffin tin by greasing it or lining it with muffin liners. This helps prevent the muffins from sticking to the pan.

Mix the dry ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, black pepper, and sugar. This ensures that the ingredients are evenly distributed and prevents lumps.
Add cheese, basil, and scallions: To the dry mixture, add the shredded cheddar cheese, chopped basil, and scallions. Mix lightly to distribute them evenly through the flour mixture. The cheese and herbs will be coated with flour, which helps them to distribute evenly in the batter and not sink to the bottom.
Combine wet ingredients: In another bowl, whisk together the milk, melted butter, and beaten eggs until well combined. This mixture will add moisture and richness to the muffins.

Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir everything together using a spatula or a wooden spoon just until combined. Be careful not to overmix, as this can make the muffins tough.
Fill the muffin cups: Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups. They should be about 3/4 full to allow room for the muffins to rise.
Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.

Cool and serve: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve them warm or at room temperature.

Tips for Perfecting the Recipe

Don’t Overmix the Batter: Overmixing the batter can lead to tough muffins because it develops the gluten too much. Mix just until the dry and wet ingredients are combined, and no streaks of flour remain. Some lumps in the batter are perfectly fine.

Use Fresh Ingredients: For the best flavor, use fresh basil and scallions. The freshness of these ingredients makes a significant difference in the overall taste of the muffins. Similarly, quality sharp cheddar cheese will add a deeper cheese flavor.

Preheat Your Oven: Ensure your oven is fully preheated to the correct temperature before baking. Oven temperatures can vary, so using an oven thermometer can help you bake the muffins at the right temperature.

Fill Muffin Cups Evenly: To ensure uniform baking and perfectly sized muffins, fill the muffin cups evenly. An ice cream scoop or a large spoon can help you get consistent amounts of batter in each cup.

Check for Doneness Properly: Ovens can vary, so start checking your muffins for doneness a few minutes before the recipe suggests. Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, the muffins are done. If there’s wet batter, they need more time.

Let Muffins Cool: Allow the muffins to cool in the pan for about 5 minutes after baking. This makes them easier to remove and helps complete the cooking process gently. Then transfer to a wire rack to cool completely.

Serving Suggestions

Savory Cheddar Muffins with Basil and Scallions are versatile and can complement a wide range of dishes:

Breakfast or Brunch: Pair these muffins with scrambled eggs, bacon, or a fresh fruit salad for a hearty breakfast or brunch. They’re also great with a dollop of cream cheese or butter while still warm.

With Soup or Salad: Serve these muffins alongside a bowl of tomato soup, a summer vegetable soup, or with a green salad for a satisfying lunch or dinner.

As an Appetizer: Cut the muffins into halves or quarters and serve them as appetizers or part of a charcuterie board with a variety of cheeses, meats, and olives.

With Chili or Stews: Their savory flavor makes these muffins an excellent side for chili, beef stew, or any hearty, meaty dish.

Storage Tips

Room Temperature: Store the cooled muffins in an airtight container at room temperature for up to 2 days. Keeping them airtight ensures they don’t dry out.

Refrigerating: For longer storage, refrigerate the muffins in an airtight container for up to a week. To serve, gently reheat them in the microwave or in the oven to bring back their warmth and texture.

Freezing: These muffins freeze well. Wrap them individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. Thaw overnight at room temperature or gently reheat from frozen in the microwave or oven.

Frequently Asked Questions

Can I use dried basil instead of fresh? While fresh basil is preferred for its flavor, you can use dried basil in a pinch. Use one-third the amount, as dried herbs are more potent than fresh.

Can I make these muffins gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Keep in mind that the texture might be slightly different.

Can I add other ingredients? Absolutely! Feel free to incorporate cooked bacon bits, sun-dried tomatoes, or different cheeses like Parmesan or Gouda for variation.

Why did my muffins not rise properly? This could be due to overmixing the batter, old baking powder that has lost its leavening power, or not preheating the oven properly.

How can I make the muffins moister? If you find the muffins too dry, try adding a bit more milk to the batter, or use half yogurt and half milk for added moisture.

Cheddar Muffins with Basil and Scallions

No ratings yet

Here's a revised introduction to the savory Cheddar Muffins with Basil and Scallions recipe. These muffins offer a wonderful departure from the usual, blending the rich taste of sharp cheddar cheese with the aromatic freshness of basil and the gentle piquancy of scallions.

Ingredients

2 cups all-purpose flour You can also use half whole wheat flour for a healthier option
1 tablespoon baking powder To help the muffins rise

1/2 teaspoon salt Adjust according to taste, especially if using salted butter
1/4 teaspoon black pepper For a hint of spice
1 tablespoon sugar Just a touch to balance the flavors

1 cup sharp cheddar cheese shredded (For that irresistible cheesy goodness)
1/4 cup fresh basil finely chopped (Adds a fresh, aromatic flavor)
1/4 cup scallions green onions, finely chopped (For a mild oniony bite)

1 cup milk Any kind you prefer; whole milk will make the muffins richer
1/2 cup unsalted butter melted (Or substitute with olive oil for a different flavor profile)
2 large eggs Beaten, they add structure and richness to the muffins

Instructions

Preheat your oven to 375°F (190°C). Prepare a muffin tin by greasing it or lining it with muffin liners. This helps prevent the muffins from sticking to the pan.
Mix the dry ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, black pepper, and sugar. This ensures that the ingredients are evenly distributed and prevents lumps.
Add cheese, basil, and scallions: To the dry mixture, add the shredded cheddar cheese, chopped basil, and scallions. Mix lightly to distribute them evenly through the flour mixture. The cheese and herbs will be coated with flour, which helps them to distribute evenly in the batter and not sink to the bottom.

Combine wet ingredients: In another bowl, whisk together the milk, melted butter, and beaten eggs until well combined. This mixture will add moisture and richness to the muffins.
Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir everything together using a spatula or a wooden spoon just until combined. Be careful not to overmix, as this can make the muffins tough.
Fill the muffin cups: Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups. They should be about 3/4 full to allow room for the muffins to rise.

Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
Cool and serve: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve them warm or at room temperature.