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Gramma’s Cheese Muffins
Old family recipes are always best, even if the food is crazy simple. Or maybe especially when the food is crazy simple. It definitely applies to these cheese muffins. Only a handful of ingredients, but they somehow turn into the best, fluffiest and cheesiest muffins I know. Kinda like glorified cheese pancakes or something. Hard to explain but seriously addictive.
I seldom serve them like this, though. I usually slice them in half, spread them with some herbed cream cheese and top them with thinly sliced smoked salmon. Or I’ll mix some of my homemade pesto rosso with cream cheese or ricotta, spread that on top and add a few parmesan curls just for the heck of it.
You can do so much with these muffins as your starting point. Just take it from here and go wild! Don’t go too wild because I can’t be held responsible for crazy actions on your part!
Ingredients:
2 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 cups sour cream
9 oz grated cheese
1/2 tsp sweet paprika powder
1/2 tsp salt
butter (for greasing)
4 eggs
Directions:
Sieve the all-purpose flour and baking powder over a big bowl.
Dump in 1 1/2 cups of sour cream and get yourself 4 medium eggs. Grandma preferred to use sour cream instead of butter in her muffins, take on bite of these and you’ll know why!
Add the eggs, 1/2 a tsp salt and 1/2 a tsp sweet paprika powder. Want muffins with a bite? Add some cayenne as well. Or throw in some herbs such as dried rosemary or sage.
Use the dough hooks on your mixer and lightly mix things up. Add the cheese—I’ve used aged Gouda cheese, but sharp cheddar or a cheese combination works just as well— and keep mixing until all the flour is incorporated.
The dough will be really firm and sticky. It’ll be fine, trust me.
Grease a 12 cup muffin tin and fill them with the batter.
Bake in a preheated oven at 350F (180C) for 25 minutes. Let them cool for 10 minutes before removing them from the muffin tin.
I still think of grandma every time I make these. Comfort food is so much more than just food, it’s the memories behind it that elevate something as simple as muffins to something really special
There it is… the last recipe for 2009. I could get all teary-eyed thinking about it, but I won’t… not enough time for that. Have a smashing new years eve, everyone!
| Gramma’s Cheese Muffins | |
| Ingredients |
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| Directions |
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| copyright © kayotickitchen.com | |
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Well, it looks like I’m going to have to make these babies this long weekend – I just showed MrBee and he’s all “Well, I LOVE that lady! She makes AWESOME muffins! If you love me, you’ll bake them!” It looks like these’ll be on our menu ASAP! Thanks for all the amazing recipes this year Kay – I love your blog! :)
They look amazing! Like the use of sour cream. Happy new year to you and yours, Kay. Thanks for a year of great recipes and photos.
I simply have to make these! They look great. Thanks for the recipe and have a wonderful New years Eve!
Definitely going to try these, they look heavenly. Happy new year, Kay!
I love cheese! These look fabulous!
Kay: I discovered your wonderful website late in 2009, and love your approach to food/life as well as the great recipes. Your recipes are especially fine because they can be adapted to serve from one (that’s me, usually) to a group. The tortellini with mascarpone is now one of my basics, and I keep a little tub of M. cheese in the fridge. Looking forward to more interesting entries with super recipes in 2010: Happy New Year to you and the family. Sharon
Kay, another winner fer sure. Was gonna make the Red Lobster knock off but these are perfect. They would go well with our crab legs for tonites New Years meal……………thanks and HAPPY NEW YEAR to you also.
Hope to see lots more of your yummy recipes with Lovely Photos in the coming year too!
Yum. I make some similair muffins for my son thats on a gluten-free diet. They are so good!
Happy New Year!
Happy New Year. These muffins look perfect to serve with a thick stew or chili.
I’ll have to try them this weekend.
All the best for 2010.
Kay,
Can you tell me how much is 9 OZ grated cheese in grams? You still have some readers from Europe :)
Thanks so much for the recipe. I’m not much of a cook or baker but I was looking for something to bring to a New Years potluck and stumbled upon your site. These looked really good and foolproof and they were both. Simply delicious! Such good things don’t come out of my kitchen often. I’ll have to try some more of your recipes. And the pictures are just great too.
@Natalia:
There are a lot of conversion charts online, even just typing ’1oz’ in google will give you a list of conversions.
Here’s a good one: http://curezone.com/conversions.asp
Great recipe & photos! I’m really keen on trying this one. Happy new year, Kay!
P.S That egg looks soooo small!
These are definetly going on my list of “To Bake” items. Yum!!!!
And I know who will be pleased with this!
I made these yesteray afternoon, using gouda cheese. I couldn’t find my regular muffin pan so used my little mini muffin pans, made 3 dozen little cute ones! So good! I made Emeril’s Hoppin John to go with them. (Black eyed peas and rice)
I am ready to lick the screen. And wouldn’t you know I usually buy sour cream and forgot it when I shopped this week? These are on my To Do list. Love that tray, too!
Yum! I can’t wait to try these muffins. I love cheese and I love bread.
OMG those look fabulous Kay. I would scarf them all up if I cooked those – haha.
These muffins look amazing!! I actually like savory muffins a bit more than the sweet!
I am inspired…these are going straight to my Super Bowl buffet menu for this Sunday…thank you!
Hey!
I was wondering, would it be okay to replace sweet paprika powder with a fresh red bell pepper? Or would it have a significant taste-altering effect on the muffins?
Really cool blog, by the way! :)
@marta:
It would probably alter the flavor, but I’m pretty sure if you only add a hint of it it would taste really good as wel!
I made these and was disappointed, won’t make again. They didn’t come out brown and domed – they came out pale and doughy (the domes fell once I put the muffin tin on a cooling rack). I baked them exactly 25 minutes using an oven thermometer and a pizza stone under the muffin tin, so it wasn’t the oven temperature.
What a coincidence! You come from the same country, with almost the same IP address, and the same fake name and fake email address as the girl I recently blocked for leaving several nasty comments!