Scallion and Goat Cheese Muffins

in Freezer Friendly, Goat cheese, Muffins and Scones, Vegetarian

I put all new cookbooks go through an initiation process, of sorts. Maybe it’s more of an orientation. I read each book, cover to cover, once. Well-written books like those from The Pastry Queen find their way to my nightstand :) Then I sit next to my husband on the couch while he plays Gears 2 and flip through a second time armed with a stack of post-it stickies. Does it look good? Stickied! Does it sound good? Stickied! Will my husband eat it? No? Still stickied!

Gears 2 can have a way of making food seem a little unappetizing so I usually come back a third time a few days later to see if I missed anything. Like these muffins – how on earth did I not mark something that had goat cheese in it?

I received a super cute cookbook this past Christmas: 1 Mix, 100 Muffins. We eat a lot of muffins around here but they’re mostly the sweet, fruity, for-breakfast variety. Savory muffins are a really good way to use up leftover meats, vegetables, and random almost-gone pantry ingredients.

The “master recipe” is a pretty good one, if you don’t have a go-to recipe for savory muffins already. It produces a soft, moist muffin. After making the first batch, I felt the master recipe was lacking salt so I started increasing the salt from 1/8 tsp per batch to 1/2 tsp. Problem solved.

Scallion and Goat Cheese Muffins

Moist, savory muffins studded with goat cheese and scallions

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Let muffins cool 5 minutes in the pan before removing. Serve warm or cool completely and store covered for 3 days.

Notes

Yields: 12 muffins

Adapted from 1 Mix, 100 Muffins

Estimated time: 35 minutes

16 comments… add one

  • Oooh, I must find that cookbook!! Sounds great!!

  • I love the idea of a savory muffin. I eat a lot of muffins for breakfast too but dinner muffins usually begin and end with cornbread. I have some goat cheese in my fridge waiting for me and these just look perfect. Thanks for the great recipe.

  • These sound delicious. Makes me wish I had bought the goat cheese I was contemplating at the grocery. I have scallions in my fridge leftover from a different recipe.

  • I don’t like goat cheese on its own, but love it in quiches, pies, breads and muffins. I can’t wait to try this one.

  • You had me at goat cheese! Your muffins look fantastic.

  • Someone else who shares my cookbook obsession!! I do the same thing with my cookbooks, except I have them scattered all over the house. On the bed, on then nightstand, on the couch, the floor, in the bathroom, and even in my car while I’m waiting in the car pool line for my daughter! My husbands says there are books everywhere. I thought I was the only one!

  • I think I have everything to make these! Goat. Cheese. My. Favorite.

  • Oooh, this also would help use up pesky green onions and buttermilk! I’ll have to find an occasion to make these…

  • Lisa

    Wow, those look really good! I’m a huge fan of goat cheese. I LOVE that stuff. I definitely will try these soon. I’m new to the blog world so check out my blog when you get a chance! =)

  • These sound wonderful! I love love love goat cheese!

  • I love goat cheese and adding it to muffins sounds wonderful!

  • Corrinne

    These muffins look absolutely lovely! I work with Chavrie (the pyramid-shaped goat cheese) and I love this recipe. Thanks for a great post!

  • Yes! Go goat cheese. What a great muffin.

  • thanks for this post………….looks wonderful………..and will compliment my brunch this weekend

  • Ok, these sound scrumptious

  • I really love goat cheese it is really delicous. Most of the time I eat it as a dessert or use it to make a salsa.

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