Savory Rosemary and Goat Cheese Muffin Recipe

  • Oops!
    Something went wrong.
    Please try again later.
In this article:
  • Oops!
    Something went wrong.
    Please try again later.

 Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Alejandra Ramos of Always Order Dessert shares a savory goat cheese muffin recipe that sounds pretty darn appealing any time of day. 

image

Photo: Alejandra Ramos

Savory Rosemary and Chèvre Muffins
Makes about 2 dozen

These ridiculously easy and tasty savory muffins—which I’ve stuffed with chunks of fresh chèvre, sautéed red onions, and sprigs of rosemary—are a snap to make.

They’re perfect to serve at parties alongside a cheese plate, to keep guests entertained while you finish up dinner (or your makeup). They also freeze well and can be made well ahead of time. Serve them warm straight from the oven or at room temperature. They’re also yummy with eggs the next morning!

1 tablespoon butter, plus more for buttering tins
1 small red onion, minced
Vegetable oil or nonstick cooking oil spray
1 2/3 cup all purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 large eggs
1 cup whole milk
2 tablespoons sour cream or plain yogurt
2/3 cup fresh goat cheese (plain or herbed), broken into small 1/2” chunks
4 teaspoons chopped fresh rosemary, plus 24 small sprigs for garnishing (garnish optional)

Begin by melting the butter in a small saucepan and sautéing the onion for about 5-8 minutes, or until soft and just slightly caramelized. Allow onions to cool.

Pre-heat the oven to 400°F. Grease your mini muffin pan well with oil or pan spray, or line with mini muffin liners.

Sift the flour, baking powder, and salt into a large bowl. In a separate bowl, beat one egg, then whisk in milk and sour cream or yogurt. Add the egg mixture to the flour mixture and stir gently just until combined. (Don’t worry if there are a few small lumps.)

Gently fold the cooked onion, goat cheese, and chopped rosemary into the muffin batter. (Reserve the sprigs).

Spoon the mixture straight into greased mini muffin tins until it just about reaches the top.

Beat the second egg with a tablespoon of water and brush each of the muffin surfaces, then, if you like, insert a small sprig of rosemary in the center of each one.

Bake about 20 minutes, or until risen and just slightly golden and a toothpick inserted into the largest muffin comes out clean. (A bit of melted goat cheese may stick to the tester, but no batter should.)

Let cool for two minutes before gently removing to a rack to continue cooling.

Serve warm or room temperature. If you want to store, freeze the muffins and then let defrost at room temperature for two hours before serving. You may also reheat briefly in a 350 degree oven.

Have a hankering for muffins? More to try:

Kale and goat cheese muffins for breakfast

A doughnut-muffin hybrid to haunt your dreams

Blueberry oatmeal muffins chock full of flaxseed

How do you like your muffins—sweet or savory? Tell us below!