Published September 1, 2007.
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 adding an overly eggy flavor. As for the cheese, we mixed small chunks (rather than shreds) into the dough and found that just 4 ounces provided plenty of flavor without weighing down our cheese muffin recipe.
If using Asiago, choose a mild supermarket cheese that yields to pressure when pressed. Aged Asiago that is as firm as Parmesan is too sharp and piquant for these muffins. If, when testing the muffins for doneness, the toothpick comes out with what looks like uncooked batter clinging to it, try again in a different-—but still central—spot; if the toothpick hits a pocket of cheese, it may give a false reading. The texture of these muffins improves as they cool, so resist the urge to eat them while piping hot. Leftover cheese muffins are excellent toasted; toast halved muffins in a toaster oven or on a baking sheet in a 425-degree oven for 5 to 10 minutes. The muffins are best made with whole milk but will work with 2 percent milk. Do not use skim milk.
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