Just out of the oven, these muffins on the counter, my 7-year-old took one bite and said, “I love how it all melts together.” They are gloriously cheesy, just waiting to be pulled apart.
The recipe is beyond easy. Use any cheese you have on hand. I was planning to use Colby Jack, but after returning from a road trip I discovered it was moldy, so I improvised with goat, mozzarella, American and parmesan.
Buttery crisp on the outside and molten inside, these muffins make a great snack for kids. Served with milk, they make a protein-packed meal. And, mini or regular sized, they make a wonderful portable appetizer for your next cocktail party.
Even better, they make great egg sandwiches. Leftovers may be halved, popped into the toaster and spread with jam. Delicious as-is, or with a bowl of soup.
Cheese Meltin’ Muffins (makes 12)
1 1/2 cups flour
1 Tbsp baking powder
1/2 tsp salt
3 heaping cups cheese (I used goat, mozzarella, American and parmesan)
1 cup milk
1/4 cup (1/2 stick) salted butter, melted
1 pat (1 tsp) butter (optional)
1. Preheat oven to 375 F degrees. Grease muffin pan with cooking spray.
2. In a medium-size mixing bowl, whisk together flour, baking powder, and salt. Stir in cheese.
3. In a separate medium-size mixing bowl, whisk together the egg, milk, and butter.
4. Pour wet mixture into dry mixture and stir to combine.
5. With an ice cream scoop or spoon, distribute batter into each muffin cup.
5. Bake for 22 to 25 minutes until muffin tops start to brown.
6. As the muffins come out of the oven, rub a small pat of butter over the tops.
7. Serve warm from the oven with a pat of butter or jam.