Howard L. Puckett
Yield
12 muffins (serving size: 1 muffin)

These muffins are delicious warm but can be made up to a month in advance and frozen in heavy-duty zip-top plastic bags.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through pepper) in a food processor; pulse 3 times to combine. Add 5 tablespoons cheese and butter; pulse 5 times or until mixture resembles coarse crumbs. Spoon mixture into a medium bowl. Combine buttermilk, onions, garlic, and egg; stir with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with remaining 3 tablespoons cheese. Bake at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.

Ratings & Reviews

zehender's Review

amymeeussen
March 03, 2014
N/A

shaftermee's Review

zehender
March 05, 2010
I found these bland and a bit greasy. I left the cheese off the top based on other reviews hoping to combat the greasy problem, but that didn't seem to help. Usually I can think of a few tweaks to make a recipe worth trying again, but I don't think there's much I can do about this one.

amymeeussen's Review

shaftermee
December 01, 2008
I served these with potato, leek stew and everyone liked them. They really did have a lot of flavor. However, they seemed kind of heavy and greasy to me. I would make them again if I knew how to make them fluffier and less greasy.