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 375Â°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.