Description
These Savory Cheddar Muffins with Basil and Scallions are a perfect balance of cheesy, herby, and buttery flavors. Soft on the inside with a crispy Parmesan topping, they make an excellent breakfast, snack, or side dish. Packed with sharp cheddar, fresh scallions, and basil, these muffins are fluffy, flavorful, and easy to make.
Ingredients
Scale
Dry Ingredients:
- 3 cups all-purpose flour (15 ounces)
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon dried basil
- ⅛ teaspoon black pepper
Add-Ins:
- 3–4 ounces sharp cheddar cheese, grated (about 1 cup)
- ¼ cup sliced scallions
Wet Ingredients:
- 1 ¼ cups whole or 2% milk
- ¾ cup sour cream
- 3 tablespoons unsalted butter, melted and cooled
- 1 large egg
Topping:
- 1 ounce Parmesan cheese, roughly grated (¼ – ⅓ cup)
Instructions
- Preheat and Prep: Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, garlic powder, sea salt, dried basil, and black pepper.
- Incorporate the Cheese and Scallions: Stir in the grated cheddar cheese and sliced scallions to evenly distribute them in the flour mixture.
- Prepare the Wet Ingredients: In a separate bowl, whisk together the milk, sour cream, melted butter, and egg until smooth.
- Form the Batter: Gradually fold the wet ingredients into the dry mixture, stirring gently until just combined. Avoid overmixing to keep the muffins light and fluffy.
- Fill and Top: Spoon the batter into the muffin tin, filling each cup ¾ full. Sprinkle grated Parmesan cheese on top for a crisp, golden finish.
- Bake: Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- For Extra Flavor: Add cooked bacon bits or sun-dried tomatoes to the batter.
- Make It Spicy: Add ½ teaspoon crushed red pepper flakes or diced jalapeños.
- Storage: Keep muffins in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Freezing: Wrap and freeze for up to 3 months. Reheat in the oven at 300°F (150°C) for 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American