Savory Radish and Goat Cheese Muffins

A handful of years ago, I popped into a cafe to grab a quick lunch and was delighted to discover savory muffins on the menu. Since then I’ve made savory muffins a part of my baking repertoire. This version of a savory muffin takes advantage of one of spring’s most abundant (and certainly most beautiful) vegetables, radishes, and pairs them with goat cheese for a peppery, tangy twist.

This recipe makes a muffin that’s buttery and hearty, with a soft texture and a light crumb. Baking works to tame the bite of the radish a bit, and it pairs so well with the creamy crumbles of goat cheese. They’re good out the oven, but if you can stand to wait, a five-minute rest really makes them outstanding. Keep any leftover muffins in an airtight container at room temperature for up to three days.

Savory Radish and Goat Cheese Muffins

7 tablespoons unsalted butter, melted and cooled, divided

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons salt

1 teaspoon garlic powder

2 large eggs, beaten

1 1/4 cups buttermilk

2 tablespoons honey

1 medium bunch radishes (about 2 cups), stems removed and julienned, divided

4 ounces goat cheese, crumbled

Fresh ground black pepper

Preheat the oven to 375°F. Grease or line a 12-cup muffin tin with baking papers.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder. In a medium bowl, mix together the eggs, buttermilk, 5 tablespoons of cooled butter, and honey. Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in all but 2 tablespoons or so of the radishes and the goat cheese.

Spoon the batter into the muffin cups, filling each about 3/4 full. Top each muffin with a few pieces of reserved radish, fresh-ground black pepper, and a spoonful of the remaining melted butter. Bake for 20 to 25 minutes, until tops just begin to brown, and a toothpick inserted in the center of a muffin comes out clean.

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