These savory cheddar herb muffins are a delightful twist on the classic cheese muffin, featuring aromatic herbs and a tender texture.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated to maintain consistent baking.
In a large mixing bowl, whisk together the milk, melted butter, egg, and cayenne pepper until well combined.
Use room temperature ingredients for better mixing.
In another bowl, sift together the flour, baking powder, sugar, and salt. Stir in the shredded cheddar cheese and chopped parsley.
Sifting the dry ingredients helps to aerate them, resulting in lighter muffins.
Combine the wet and dry ingredients, stirring gently until just combined. The batter should be slightly lumpy.
Avoid overmixing to prevent dense muffins.
Spoon the batter into a greased or lined muffin tin, filling each cup about two-thirds full.
Use an ice cream scoop for evenly sized muffins.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool slightly before serving. Enjoy warm or at room temperature.
Serve with a dollop of butter for extra richness.
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