March 24, 2009

Eat my muff.

I originally came across this recipe on Confections of a Foodie Bride via Tastespotting and knew immediately from the picture that I would be making these. I've always fancied myself more of a baker than a cook and muffins are one of my favorite things to make. Not only for the sheer versatility, such as sweet or savory options, but also because they are so easy. You rarely have to leave butter out to soften, they come together in a snap, and I can't recall ever messing muffins up. And don't even get me started on the portability of those suckers; I've spent many a morn grabbing a muffin and shoving it into my face on the drive down to work.

The end result was extremely tasty. I love the effect of coarse salt or sugar sprinkled on a muffin. My only complaint was that they ended up being a little dry. Next time I might try subbing yogurt for the butter and seeing if they moisten up any. Enjoy!

Scallion & Goat Cheese Muffins
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
Coarsely ground black pepper, to taste
2 large eggs, room temp
1 cup buttermilk, room temp
6 Tbsp unsalted butter, melted and cooled
1 bunch scallions, sliced thin
5.5 oz goat cheese, crumbled
Sea salt, for garnish

Preheat oven to 400F. Grease a 12-cup muffin pan or line with paper liners. Sift together the flour, baking powder, salt, and pepper into mixer bowl.

Lightly beat eggs and add to mixer bowl. Add buttermilk, melted butter, scallions, and goat cheese. Mix on medium speed until just combined - do not overmix.

Scoop the batter into the muffin pan. Sprinkle with sea salt. Bake for 20 minutes, until well risen, golden brown, and firm to the touch.

Let muffins cool 5 minutes in the pan before removing. Serve warm or cool completely and store covered for 3 days.

Yields: 12 muffins
Source: Adapted from 1 Mix, 100 Muffins




  1. These were extremely yummy with an egg for breakfast!

  2. Dang, these look amazing! I think I might make them for my yoga class on Saturday!