When you have no time, add more to dos!

I thought making muffins to add to our dinner when I had zero time to get it all done was a good idea... thankfully these muffins were easy to prep ahead and mix fast to get into the oven. My folks came for dinner since we were going to Nicholas' school musical that night. This recipe makes 12 muffins, our family of 4 will not eat that many muffins - especially these - they were huge, but so good. I prepped these on my lunch so all the parts were ready to be mixed together - I even let the dairy sit to come to room temperature - which I generally do not do. These were easy to quickly stir together and pop in the oven. I used pre-shredded Mild Cheddar because that's what I had on hand. I would for sure make these again, maybe cut the recipe in half for just the 4 of us, maybe try the sharp cheddar too!

Savory Cheddar Muffins

3 cups all-purpose flour
1 TBSP baking powder
1 tsp garlic powder
1 tsp sea salt
1/2 tsp dried basil
1/8 tsp black pepper
3-4 ounces sharp cheddar cheese (grated to yield 1 cup)
1/4 cup sliced scallions
1 + 1/4 cups whole or 2% milk
3/4 cup sour cream
3 TBSP unsalted butter (melted and cooled)
1 large egg

Set oven rack to middle position and pre-heat oven to 375 degrees F. Grease a 12-cup muffin tin with butter or oil and set aside. Bring milk, sour cream and eggs to room temp.
Whisk together flour, baking powder, garlic powder, salt, basil, and pepper in a large mixing bowl.
Stir in cheddar and scallions and mix well until fully coated.
In a separate bowl, whisk together milk, sour cream, cooled melted butter, and egg until smooth and creamy.
Make a well in the middle of the flour mixture and pour wet ingredients into the center. Gently fold until just combined and very sticky. Batter will be thick almost like you’re making drop biscuits.
Use a pair of large spoons to evenly divide batter among muffin cups.
Bake for 16-18 minutes rotating the muffin tray after the 8 minute mark for even browning. When you rotate, feel free to brush muffin tops with melted butter for an extra golden top. Bake until a toothpick comes out clean from the center and muffins are golden brown. Allow to cool in the tray for 5 minutes, then transfer to a wire rack to continue cooling.