Served warm alongside a plate of softly scrambled eggs or on their own smeared with salted butter, these intensely flavored muffins will satisfy all your savory baked-good cravings in the morning.
You’ll need a muffin pan with 6 large wells; if you choose to make these in a regular-size, 12-well muffin pan, reduce the baking time.
Serve with soft, salted butter.
Make ahead: The muffins are best eaten within hours after baking, but they can be kept at room temperature in an airtight container for up to 3 days. Toast or reheat before serving.
- 6 tablespoons (3/4 stick) unsalted butter, plus more for greasing the pan
- 1/4 cup packed (50 grams) light brown sugar
- 2 large eggs plus 1 large egg yolk
- 1 cup low-fat or regular sour cream
- 2 cups (270 grams) flour
- 1 tablespoon (8 grams) baking powder
- 1/4 teaspoon (2 grams) baking soda
- 1 teaspoon (4 grams) table salt
- 1/2 teaspoon (1 gram) freshly ground black pepper
- 6 ounces shredded extra-sharp cheddar cheese, loosely packed (a generous 1 3/4 cups)
- 3 ounces prosciutto, chopped (2/3 cup; see headnote)
- About 15 chive stems, minced (1/4 cup)
Preheat the oven to 400 degrees. Generously grease the wells of the muffin pan with softened butter or cooking oil spray.
Melt the 6 tablespoons of butter in a large microwave-safe bowl, covered with paper towel, on LOW in 15-second bursts.
Add the sugar and whisk until well incorporated, then add the eggs and egg yolk one at a time, whisking after each addition. Add the sour cream, whisking a final time.
Sift the flour, baking powder, baking soda, salt and pepper on a sheet of parchment paper, and use the paper to pour the dry ingredients into the butter-egg mixture. (Or sift the dry ingredients directly into the bowl of wet ingredients.) Add the cheese, prosciutto and chives, folding just until incorporated to form a shaggy batter. Do not overmix.
Fill the muffin pan wells three-quarters full (a scant 3/4 cup per tin). Smooth the tops and bake (middle rack) for 20 to 22 minutes, until a toothpick inserted in the center comes out clean or with a moist crumb or two. Remove from the pan as soon as they are cool enough to handle.
From cookbook author Jessie Sheehan.
Tested by Bonnie S. Benwick; email questions to firstname.lastname@example.org.
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Calories: 560; Total Fat: 32 g; Saturated Fat: 20 g; Cholesterol: 195 mg; Sodium: 950 mg; Carbohydrates: 47 g; Dietary Fiber: 1 g; Sugars: 11 g; Protein: 18 g.