Quick Cheese Muffins

Name: Quick Cheese Muffins
Yield: Makes 12 muffins
Ingredients: 2 ounces (57 grams), Parmesan cheese, shredded on large holes of box grater (about 2/3 cup); 3 cups, unbleached all-purpose flour (15 ounces; 425 grams); 1 tablespoon, baking powder; 1/4 teaspoon, cayenne pepper; 1 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 4 ounces (113 grams), extra-sharp cheddar cheese, cut into 1/4-inch cubes, or mild Asiago, crumbled into 1/4-inch pieces (about 1 cup); 1 1/4 cups, whole milk; 3 tablespoons, unsalted butter, melted; 1 , large egg beaten lightly; 3/4 cup, sour cream

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Appears in Cook's Illustrated September/October 2007

Desserts or Baked Goods

Cheese

Breakfast & Brunch

Quick Breads

Converting our Quick Cheese Bread to muffins proved to be harder than it sounded-we needed to find a different way to distribute the cheese.

SERVESMakes 12 muffins

TIME50 minutes, plus 30 minutes cooling

WHY THIS RECIPE WORKS

In developing a subtly balanced cheese muffin recipe, we used whole milk and sour cream for creamy flavor and moisture and just 3 tablespoons of butter for richness without greasiness. A single egg gave structure to the muffins without addi...

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