Savory Cheese and Scallion Muffins (America's Test Kitchen)

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 14 teaspoon cayenne pepper
• 18 teaspoon black pepper
• 4 ounces sharp cheddar cheese
• shredded (or blue cheese
• crumbled
• 1 cup)
• 2 scallions
• sliced thin
• 1 14 cups whole milk
• 34 cup sour cream
• 3 tablespoons unsalted butter
• melted and cooled
• 1 large egg
• 1 12 ounces parmesan cheese
• grated on the large holes of a box grater (1/2 cup)

Instructions

1. Adjust oven rack to the middle position; preheat oven to 350; grease a 12-cup muffin tin.
2. Whisk the flour, baking powder, salt, cayenne, and pepper together in a bowl.
3. Stir in the cheese and scallions, breaking up any clumps, until the cheese is coated with flour.
4. In another bowl, whisk the milk, sour cream, melted butter, and egg together until smooth.
5. Gently fold the milk mixture into the flour mixture with a rubber spatula until just combined (the batter will be thick and heavy).
6. Using a greased 1/3-cup measure, portion the batter into each muffin cup.
7. Sprinkle the Parmesan cheese over the tops of muffins.
8. Bake until golden brown and a pick comes out with just a few crumbs attached, 25-30 minutes, rotating the pan half-way through baking.
9. Let the muffins cool in the pan for 5 minutes; turn out onto a wire rack and let cool for 10 minutes before serving.