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1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup with butter or oil.
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2. Melt the unsalted butter gently on the stove or in the microwave, then set aside to cool slightly.
0.3 cup unsalted butter
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3. In a large bowl whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, smoked paprika, black pepper, and garlic powder until evenly combined.
2 cup all-purpose flour,
2.5 tsp baking powder,
0.2 tsp baking soda,
0.8 tsp fine sea salt,
0.5 tsp smoked paprika,
0.2 tsp black pepper,
0.5 tsp garlic powder
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4. Add most of the sharp cheddar cheese and fresh chives to the flour mixture, reserving a small handful of cheese and chives for topping, and toss to coat them in the flour.
1.5 cup sharp cheddar cheese,
0.5 cup fresh chives
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5. In a medium bowl whisk together the sour cream, milk, large eggs, melted unsalted butter, and olive oil until smooth.
1 cup sour cream,
0.3 cup milk,
2 piece large eggs,
0.3 cup unsalted butter,
2 tbsp olive oil
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6. Pour the wet mixture into the bowl with the dry ingredients and fold gently with a spatula just until no dry streaks of flour remain; do not overmix. The batter will be thick.
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7. Divide the batter evenly among the muffin cups, mounding it slightly. Sprinkle the reserved cheddar cheese and fresh chives over the tops, then add a light pinch of flaky sea salt to each muffin.
1.5 cup sharp cheddar cheese,
0.5 cup fresh chives,
0.2 tsp flaky sea salt (garnish)
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8. Bake on the center rack for 18 to 22 minutes, until the muffins are risen, golden at the edges, and a toothpick inserted in the center comes out with only a few moist crumbs.
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9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature, optionally with extra sour cream or alongside eggs or salad.
1 cup sour cream
By mansi