Ingredients:
3 cups all-purpose flour (15 ounces)
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon dried basil
1/8 teaspoon black pepper
3-4 ounces sharp cheddar cheese, grated (about 1 cup)
1/4 cup sliced scallions
1 1/4 cups whole or 2% milk
3/4 cup sour cream
3 tablespoons unsalted butter, melted and cooled
1 large egg
1 ounce Parmesan cheese, coarsely grated (about 1/4-1/3 cup)
Instructions:
Set the oven’s temperature to 375 F. (190 degrees Celsius). Set aside a 12-cup muffin pan that has been greased with butter or oil.. Bring the milk, sour cream, and eggs to room temperature.
In a large mixing bowl, whisk together the flour, baking powder, garlic powder, salt, basil, and black pepper.
Stir in the grated cheddar cheese and sliced scallions, mixing well until fully coated.
In a separate bowl, whisk together the milk, sour cream, cooled melted butter, and egg until smooth and creamy.
Make a well in the middle of the flour mixture and pour the wet ingredients into the center. Gently fold until just combined and the batter is very sticky. The batter will be thick, similar to drop biscuits.
Using two big spoons, divide the batter equally between the muffin cups.. Sprinkle each muffin with the grated Parmesan cheese.
Bake for 16-18 minutes, rotating the muffin tin after 8 minutes for even browning. If desired, brush the muffin tops with melted butter when you rotate them for an extra golden top. Bake until a toothpick inserted into the center comes out clean and the muffins are golden brown.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to continue cooling. These muffins are best enjoyed fresh on the first day but can still be tasty for the next 2-3 days. Store leftovers tightly wrapped in the fridge and warm them up by baking in the oven or toaster oven at 350 degrees Fahrenheit (175 degrees Celsius) until hot and fluffy.
Enjoy your delicious Savory Cheddar Muffins!