One of my biggest milestones in adulthood was the moment I began to appreciate fancy cheeses, namely, those of the French variety. There’s something incredibly (maybe pathetically) satisfying about pulling together a cheese platter that doesn’t involve cubes of cheddar and monterey jack (not that there’s anything wrong with either of those).
Ready for not, adulthood – HERE I COME.
Whole Foods has this amazing goat cheese, cranberry, pecan salad that I’m obsessed with. It’s light but still decadent tasting – all sweet and savory and creamy. If it weren’t so overpriced, I would probably eat it all day, every day.
These muffins have all of those key ingredients I love with the added bonus of being enveloped in carbs. Why eat a salad when you could eat a muffin, am I right?
Be still, my beating heart. What’s this, a savory muffin? No chocolate? No fruit? No cinnamon??
No, I haven’t lost my mind, I’m just going through a bit of a quarter life crisis. A baking rut. Muffin ennui, if you will. Even though I still have precisely 713 recipes left to make, I’ve gotten a little bored of the typical sweet breakfast muffin. So this month, I’m giving my sweet tooth a break and focusing on the savory, starting off with these chipotle cheddar cornmeal muffins.
Chipotle Cheddar Muffins (38 of 750)
Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 40 mini muffins
- 1 cup all-purpose flour
- 1 cup stone-ground yellow cornmeal
- 4 tsp baking powder
- 1 tsp salt
- 1 tsp chipotle chile powder
- 1 tsp ground cumin
- 1/2 tsp ground cayenne pepper
- 1/4 tsp chili powder
- 1 1/2 cups shredded sharp Cheddar cheese
- Preheat oven to 400F.
- In a large bowl, whisk together flour, cornmeal, baking powder, salt, and spices. Stir in cheese.
- In a medium bowl, whisk together sugar, egg, and butter until well blended. Whisk in milk until blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Divide the batter equally among prepared muffin cups. Sprinkle with shredded cheese and add a pinch of chipotle pepper to the tops.
- Bake for 15 to 20 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
Cheesy muffins. It doesn’t get much better than that.
These muffins are in the Lunch and Supper category, but they’re perfect for breakfast too. They’re not so cheesy that they’d weigh you down first thing in the morning and the spices are a nice kick to wake up (but not obliterate) your taste buds. They’ve got a really tender, delicate crumb and it’s almost like you’re eating cheesy little biscuits.
Fresh out of the oven, they melt in your mouth, but once they’ve cooled to room temperature, the sharp cheddar and the heat from the spices really get a chance to meld. I bet these would also be great toasted, with a little pat of butter and a spoonful of jalapeno jelly. Or as a full-sized muffin sandwich, with scrambled eggs and some more cheese in the middle. Sweet tooth, I’ve forgotten all about you.
Muffin Mondays are back! And oh, how I’ve missed them. Sunday muffin-making will always be one of my favorite routines.
I knew I wanted to do something out of the ordinary for this week’s muffin, especially since it’s been a month since the last one. These cannoli muffins caught my eye because a) they sound incredible, and b) I just so happened to have some leftover ricotta that I shoved in the freezer. Win-win! Or rather, win-win-win, because these muffins turned out amazing.
Apples and cheddar are a pretty epic combination. One of the power couples of the culinary world, right up there with tomato and basil, chocolate and peanut butter, and cinnamon and pretty much everything.
These muffins are so amazing they make me want to expand my vocabulary because there are just not enough words in my brain to articulate how delicious they are. Camilla Saulsbury was NOT fucking around when she called her book 750 Best Muffins Recipes, her recipes really are THE BEST.