Quick Cheese Muffins
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 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.