These savory little muffins with their tangy, warm, melty cheese are a little bit addictive. You pop one into your mouth and even if you leave the kitchen you suddenly find yourself beside them again 'trying' another one.
I made these for brunch and every single of them disappeared before the meal was over.
Making them is a snap. It's a basic muffin recipe with chopped green onion stirred in...
... And a dollop of goat's cheese added on top before baking. No need to use muffin papers, as long as you either grease the pan or spray them beforehand your muffins shouldn't stick.
They come out of the oven savory, tangy, and a little bit sweet at the same time. They are best served warm so I popped them in the microwave right before serving. It was a great addition to brunch but I can also see eating them with soups, chili, or even bringing them on picnics (can't wait for the warm weather!)
Goat Cheese and Green Onion Mini Muffins
Adapted from Gourmet Magazine
- 1 cup whole milk
- 4 ounces soft mild goat cheese
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 1/2 tablespoons unsalted butter
- 1 large egg
- 1 bunch green onions
Well if I am using the lemon bread as a blankie then I guess I'll have to use one of these as a pillow........I can almost taste them!
Posted by: Mylifeunderthebus | 02/14/2011 at 08:21 AM
Those look awesome, and I'm a sucker for ANYTHING with green onions in it. I love those little things so much.
Posted by: Design_kitty | 02/14/2011 at 09:13 AM
i'll be giving these lovelies a go for sure. serving them with chili sounds absolutely brilliant.
Posted by: Rigel_p | 02/14/2011 at 11:04 AM
Oh yum! These sound and look delicious!
Posted by: Crazysweetlife | 02/17/2011 at 03:46 PM
I just made these tonight, they were delicious!! Personally, I'd add more goat cheese for the tang. Thanks for the recipe :)
Posted by: Kliuser.blogspot.com | 03/07/2011 at 11:38 PM
WOW, So yummy ....Thanks for sharing.
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面白いです
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cook on what temperature, please?
Posted by: a kaden | 09/12/2012 at 11:22 AM
You forgot to include the oven temperature for the recipe. Can you please update? Thanks!
Posted by: Michelle | 02/07/2013 at 10:45 AM
350 degrees worked for me!
Posted by: katie | 04/03/2013 at 09:41 AM
I made this tonight.. they were bland in my opinion.. did anyone else feel that way?
Posted by: iris | 09/10/2014 at 02:38 PM
I've made these several times now and they are fantastic. I manage to squeeze 5 dozen plump little muffins out of each double batch of batter.
I've learned that it helps to smooth and coax the goat cheese mixture into top of each muffin (just short of poking it in) before the pan goes in the oven, otherwise the cheese goes haywire and the muffins come out kind of lopsided with the cheese running onto the top of the pan. In other words, don't be haphazard with cheese placement.
Also, if mine were to be as caramelized on top as shown in the photo they would be totally dry inside. I do 12-13 minutes and rotate the pan halfway through then remove, regardless of color. Trust!
Unlike cake, these don't get better with time. Eat them within a day. Good for breakfast, brunch, lunch, snacks, dinner. Love 'em!
Posted by: citygirlsf | 09/30/2014 at 11:15 PM
Oh, and I like to use a combo of whole milk and heavy cream. Because, why not? :-)
Posted by: citygirlsf | 09/30/2014 at 11:16 PM
They were bland. I used 1% milk instead of whole milk, and 1 cup whole wheat flour and 1/2 white flour. I also used about 10 ounces of goat cheese (used one of the two Costco sleeves of goat cheese). I was making these for a couples wedding shower. At the same time I followed the recipe above with my alterations, but substituted 2 tbsp. of rosemary instead of green onion. The rosemary muffins were AMAZING. To get browning on the cheese I broiled them for a few minutes at the very end.
Posted by: Jennifer D | 10/28/2014 at 06:43 AM