Description
These Cheese & Herb Muffins with Whipped Bovril Butter are a delightful savory treat perfect for brunch or as a side dish. Featuring sharp cheddar cheese and aromatic herbs, these muffins are fluffy and flavorful, complemented perfectly by the rich, whipped Bovril butter for an indulgent spread.
Ingredients
Scale
For the Muffins:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried mixed herbs (or Italian seasoning)
- 1½ cups shredded sharp cheddar cheese
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter (melted)
- 2 tablespoons chopped fresh chives or parsley
For the Whipped Bovril Butter:
- ½ cup unsalted butter (softened)
- 1½ teaspoons Bovril (beef extract)
- ¼ teaspoon cracked black pepper
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and dried mixed herbs until evenly combined.
- Add cheese and herbs: Stir in the shredded sharp cheddar cheese along with the chopped fresh chives or parsley, ensuring they are evenly distributed throughout the dry mixture.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted unsalted butter until smooth and well blended.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined; avoid overmixing to keep the muffins light and tender.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake muffins: Bake in the preheated oven for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make whipped Bovril butter: Using a hand mixer or whisk, beat the softened unsalted butter together with Bovril and cracked black pepper until fluffy and well combined.
- Serve: Serve the warm muffins with a generous spread of the whipped Bovril butter for a savory and satisfying treat.
Notes
- Serve these savory muffins warm for the best flavor and texture; they can be reheated gently before serving.
- For extra flavor, consider adding chopped sun-dried tomatoes, crispy bacon bits, or caramelized onions to the muffin batter.
- The whipped Bovril butter can be prepared ahead of time and stored in the refrigerator for up to 5 days.
- Use vegetarian Bovril to keep the recipe vegetarian-friendly.
