-
1. Preheat the oven to 375 F. Line a 12-cup muffin tin with paper liners or lightly grease each cup with olive oil.
1 tbsp olive oil
-
2. Melt the unsalted butter gently in a small pan or microwave-safe bowl, then let it cool to room temperature.
0.3 cup unsalted butter
-
3. Finely chop the fresh chives and fresh parsley, and strip the fresh thyme leaves from their stems.
0.2 cup fresh chives,
0.2 cup fresh parsley,
1 tbsp fresh thyme leaves
-
4. In a large bowl whisk together the all-purpose flour, baking powder, baking soda, fine salt, black pepper, garlic powder, and paprika until well combined.
2 cup all-purpose flour,
2.5 tsp baking powder,
0.2 tsp baking soda,
0.8 tsp fine salt,
0.2 tsp black pepper,
0.5 tsp garlic powder,
0.2 tsp paprika
-
5. In a medium bowl whisk the plain Greek yogurt, whole milk, and eggs until smooth, then whisk in the cooled melted butter and olive oil.
1.2 cup plain yogurt,
0.2 cup whole milk,
2 piece large egg,
0.3 cup unsalted butter,
1 tbsp olive oil
-
6. Add the wet mixture to the dry ingredients and fold gently with a spatula until only a few streaks of flour remain.
-
7. Fold in the sharp cheddar cheese, chopped chives, chopped parsley, and thyme leaves just until evenly distributed, avoiding overmixing.
1.5 cup sharp cheddar cheese,
0.2 cup fresh chives,
0.2 cup fresh parsley,
1 tbsp fresh thyme leaves
-
8. Divide the batter evenly among the muffin cups, filling each about three-quarters full, and sprinkle the tops with the extra cheddar cheese.
0.5 cup extra cheddar cheese (topping)
-
9. Bake on the center rack for 16 to 20 minutes until the muffins are puffed, golden, and a toothpick inserted in the center comes out clean.
-
10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
-
11. For freezing, place cooled muffins on a tray to freeze until firm, then transfer to an airtight bag or container and freeze; reheat from frozen in a 325 F oven until warmed through.
By mansi