Appears in Cook's Illustrated September/October 2007
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.
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...