Best-Ever Cheese Muffins

A classic is something that is so good and so dependable, that you make it the same way for years and years. These cheese muffins have been in my repertoire since my university days. I use a blender (it’s the easiest way to grate all that cheese) but if you prefer, use a box grater and make them anyway. You won’t be sorry!

Best-Ever Cheese Muffins
by Maurita Plouff 

makes 12 muffins, may be doubled

2 cups flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1 cup milk
1 egg
3 Tablespoons unsalted butter, softened
1/2 lb sharp cheddar cheese, in cubes (if you don’t use a blender, grated)

Grease muffin tins and preheat the oven to 400˚F.

Mix the dry ingredients together in a large bowl. Pour the milk into the blender container, and add the egg and butter. Start the blender motor, and while it runs, drop the cubes of cheese in from the top, about 3 cubes at a time, until it’s all mixed. Then pour the sludgy wet mixture into the dry ingredients, and mix just until combined. You may find you need a bit more milk – it depends on the season and humidity.

Portion the batter into the prepared muffin cups, and bake for 12 minutes or so, until the tops show some brown spots and the muffins test done with the standard toothpick test.

If you don’t use a blender: mix the dry ingredients as above, and then add the grated cheese, mixing again, so that the cheese is well distributed through the flour mixture. Using a large measuring cup, melt the butter, then add the milk and stir well. Add the egg, beat until incorporated, and then add the wet ingredients to the dry, and stir until just combined. Bake as above.

Variations:

add a bit of roasted garlic

add herbs, fresh or dried
add in bits of leftover cooked ham or bacon
use beer instead of milk