goat cheese scallion muffins

goat cheese scallion muffins 4

Goat cheese scallion muffins don’t sound very similar to garlic cheddar biscuits, and yet when Dave said these reminded him of Red Lobster’s Cheddar Bay biscuits, I agreed. They have some things in common – there’s cheese and aromatics in both, but goat cheese and cheddar are very different beasts. Besides, who would think that a muffin and a biscuit would have such similar textures?

goat cheese scallion muffins 1

It’s probably because I mixed the batter like I would a biscuit, by cutting the goat cheese into the dry ingredients before stirring in the liquids. The original recipe might have been more muffin-like, with a layer of goat cheese baked between dollops of dough, but I wanted bits of goat cheese spread evenly throughout the muffin. I also used buttermilk instead of milk, counting on the former’s sour tang to add the “zing” that many reviewers complained was missing from muffins made with the original recipe.

goat cheese scallion muffins 3

I must have done something right, because these had plenty of flavor; the goat cheese stood out nicely. It’s hard to say if they live up to the legacy of Red Lobster’s deservedly popular biscuits, but as irresistible as those are, they have one thing those don’t – goat cheese. And plenty of zing.

goat cheese scallion muffins 6

One year ago: Double/Triple Chocolate Cookies
Two years ago: Orange Oatmeal Currant Cookies
Three years ago: Burnt Sugar Ice Cream
Four years ago: Strawberry Cheesecake

Printer Friendly Format
Goat Cheese Scallion Muffins (adapted from Gourmet via epicurious)

Makes 12 muffins

1½ cups (7.2 ounces) all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon sugar
⅛ teaspoon baking soda
4 scallions, minced
1 egg
6 tablespoons butter, melted and cooled slightly
1 cup buttermilk
4 ounces goat cheese

1. Heat the oven to 400 degrees. Spray the bottoms of a 12-cup muffin pan with nonstick spray or line with paper liners. In a large bowl, combine the flour, baking powder, salt, sugar, baking soda, and scallions. In a small bowl, whisk together the egg, butter, and buttermilk.

2. Using a pastry blender, cut the goat cheese into the flour mixture until the largest cheese pieces are about pea-sized. Add the liquid ingredients; use a rubber spatula to stir until just combined.

3. Divide the batter evenly between the prepared muffin cups. Bake until a toothpick inserted into a muffin comes out clean, 18-22 minutes. Set the pan on a rack to cool slightly, about 5 minutes, then use a thin-bladed knife to remove the muffins from the pan. Serve warm.

goat cheese scallion muffins 5

Comments

  1. I love the goat cheese in these muffins! I bet it pairs so well with the scallions. Goat cheese is so creamy and delicious. I’m pinning these so I don’t forget!

  2. Helene says:

    I don’t usually bake savory muffins. I’m inspired now to try.

  3. Lora says:

    These look fantastic. I love the idea of using goat cheese in a muffin.

  4. Leanne says:

    These look fantastic, nevermind that they’re not exactly like the Red Lobster biscuits! Goat cheese is always an excellent choice, in my book. Can’t wait to try them!

  5. I think you’ve just created the perfect savory muffin! Must make soon!

  6. Kelsey says:

    These sound really outstanding, Bridget. I’m game for pretty much anything goat cheese!

  7. yum – I love goat cheese! they sound devine

Speak Your Mind

*