Cheese Herb Muffins
These muffins have the best flavor because of the combination of herbs and cheeses.
INGREDIENTS | YIELDS 12 MUFFINS
- 2 cups flour
- 1 tablespoon brown sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon chopped chives
- 1 tablespoon chopped fresh thyme
- 2 eggs
- ⅔ cup buttermilk
- ⅓ cup butter, melted
- 2 tablespoons oil
- 1 cup diced Colby cheese
- ½ cup grated Parmesan cheese, divided
Preheat oven to 400°F. Spray 12 muffin cups with nonstick baking spray containing flour; set aside.
In large bowl, combine flour, brown sugar, baking powder, baking soda, salt, chives, and thyme and mix well.
In small bowl, combine eggs, buttermilk, melted butter, and oil and beat until combined. Add to dry ingredients and stir just until mixed.
Fold in Colby cheese and half of Parmesan cheese.
Fill muffin cups ⅔ full and sprinkle with remaining Parmesan cheese.
Bake for 20–25 minutes until muffins are light golden brown and firm. Cool on wire rack.