- 4 tablespoons (60g) unsalted butter, melted
- 1 cup (240g) whole milk, at room t°
- 2 eggs, at room t°
- 2 cups (270g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Black pepper, to taste
- 1/2 cup chopped tomato, seeded
- 4oz (about 1 cup) semi-hard cheese, such as Gouda or Fontina, grated
- 2 tablespoons chopped parsley or basil
- Preheat the oven to 350ºF / 180ºC.
- Grease or spray 12 muffin molds. Or fill with paper cups.
- In a large bowl, mix flour, baking powder, salt and pepper.
- In a small bowl mix butter, eggs, and milk.
- Add wet ingredients to the flour mixture and mix lightly, some dry parts should remain.
- Add cheese, tomato, and parsley. Mix just until combined. Don’t over mix or the muffins will be tough.
- Divide evenly between the 12 muffin molds.
- Bake for about 20 minutes, until golden and a tester comes out clean. Don't overbake.
- Let cool on a wire rack but my recommendation is to eat warm.
- Cheese: you can use any combination of cheeses. I usually like a very melty one (mozzarella) and a stronger hard one, like gouda or even gruyere.
- Add-ins: substitute salami, ham or cooked bacon bits instead of the tomatoes.
- Seasoning: be sure to add enough salt and pepper. Under seasoned muffins are so dull. Spice it up with some smoked paprika or chili pepper if that's your jam.
- Yield: 12 regular medium-sized muffins when you fill 3/4 of the paper cup, and 10 muffins if you fill it almost to the top. The batter holds itself well so there's little chance of overflow even if you fill it more than three quarters, which is a standard way of avoiding spills.
- Freezing: these muffins can be frozen, wrapped first in plastic and then in aluminum foil. Rewarm in a medium (170°F) oven before eating.
Keywords: cheese muffins