There’s a restaurant in Alabama that has the best cheese muffins ever. They’re served with honey butter, and they’re just absolutely divine. When Eric and I decided to make Brunswick Stew, I thought cheese muffins would be the perfect accompaniment. These were utterly delightful. The crusty, cheesy top gave way to a fluffy, even cheesier inside.
We easily halved this recipe to make six muffins, but I’ve included the original recipe below.
1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1/4 cup (1/2 stick) melted butter
-Whisk together dry ingredients, then stir in cheese.
-In a separate bowl, whisk egg, milk, and butter together.
-Pour milk mixture into dry ingredients and stir with a spoon to combine.
-Bake in greased muffin tins at 375 degrees for 20-25 minutes.
Source: Pioneer Woman