Smoked Provolone and Thyme Muffins
These savory Smoked Provolone and Thyme Muffins are filled with spices, herbs, and delicious melty cheese with just a hint of heat. They’re perfect for bread baskets for brunches and dinners; and make a wonderful afternoon snack.
Servings: 12 muffins
Equipment
- large mixing bowl
- medium bowl
- microwable safe measuring cup
- whisk
- Muffin tin
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 2 tablespoons dry mustard
- pinch of cayenne (about ⅛ teaspoon)
- 2 tablespoons chopped fresh thyme (or 1 tablespoons dried)
- 1 ½ cup shredded smoke provolone cheese
- 1 egg
- 1 ½ cups milk
- ¼ cup (½ stick) unsalted butter, melted and cooled
- Dash Tabasco sauce (or to taste)
Instructions
- Melt butter in a microwavable safe glass measuring cup; let cool and set aside.
- Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray. Paper liners can be used but it’s recommended to spray the liner with non-stick spray before filling. I had great results with these parchment paper liners.
- In a large mixing bowl, add the dry ingredients: flour, baking powder, dry mustard, salt, black pepper, and cayenne. Using a whisk, combine the dry ingredients.
- Add the shredded provolone and fresh thyme to the flour mixture and combine.
- To the cooled melted butter, add the milk, egg, and Tabasco sauce. Whisk to combine. Add the wet ingredients to the flour and cheese mixture. Using a fork or whisk mix until combined, do not over-mix.
- Spoon the batter into the muffin tins, filling them three-quarters full. Bake for 20 to 25 minutes or until the tops spring back when lightly pressed with a fingertip. I like to use this muffin scoop. Cool the muffins in the tin for about 10 minutes, then turn them out of the pan. Serve while still warm.
Notes
See blog post for tips