Scallion and Goat Cheese Muffins

by Shawnda on March 15, 2009

in Freezer Friendly,Muffins and Scones

I put all new cookbooks go through an initiation process, of sorts. Maybe it’s more of an orientation. I read each book, cover to cover, once. Well-written books like those from The Pastry Queen find their way to my nightstand :) Then I sit next to my husband on the couch while he plays Gears 2 and flip through a second time armed with a stack of post-it stickies. Does it look good? Stickied! Does it sound good? Stickied! Will my husband eat it? No? Still stickied!

Gears 2 can have a way of making food seem a little unappetizing so I usually come back a third time a few days later to see if I missed anything. Like these muffins – how on earth did I not mark something that had goat cheese in it?

I received a super cute cookbook this past Christmas: 1 Mix, 100 Muffins. We eat a lot of muffins around here but they’re mostly the sweet, fruity, for-breakfast variety. Savory muffins are a really good way to use up leftover meats, vegetables, and random almost-gone pantry ingredients.

The “master recipe” is a pretty good one, if you don’t have a go-to recipe for savory muffins already. It produces a soft, moist muffin. After making the first batch, I felt the master recipe was lacking salt so I started increasing the salt from 1/8 tsp per batch to 1/2 tsp. Problem solved.

Scallion and Goat Cheese Muffins

Moist, savory muffins studded with goat cheese and scallions


  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • Coarsely ground black pepper, to taste
  • 2 large eggs, room temp
  • 1 cup buttermilk, room temp
  • 6 Tbsp unsalted butter, melted and cooled
  • 1 bunch scallions, sliced thin
  • 5.5 oz goat cheese, crumbled
  • Sea salt, for garnish


  1. Preheat oven to 400F. Grease a 12-cup muffin pan or line with paper liners. Sift together the flour, baking powder, salt, and pepper into mixer bowl.
  2. Lightly beat eggs and add to mixer bowl. Add buttermilk, melted butter, scallions, and goat cheese. Mix on medium speed until just combined - do not overmix.
  3. Scoop the batter into the muffin pan. Sprinkle with sea salt. Bake for 20 minutes, until well risen, golden brown, and firm to the touch.
  4. Let muffins cool 5 minutes in the pan before removing. Serve warm or cool completely and store covered for 3 days.


Yields: 12 muffins

Adapted from 1 Mix, 100 Muffins

Estimated time: 35 minutes

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