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1. Preheat the oven to 400 F (200 C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with butter or oil.
0.3 cup unsalted butter,
2 tbsp olive oil
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2. Melt the butter in a small saucepan or microwave-safe bowl, then set aside to cool slightly.
0.3 cup unsalted butter
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3. In a large bowl whisk together the flour, baking powder, baking soda, salt, black pepper, and sugar until well combined.
2 cup all-purpose flour,
2.5 tsp baking powder,
0.5 tsp baking soda,
0.8 tsp fine salt,
0.5 tsp black pepper
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4. Add 1 cup of the shredded sharp cheddar cheese and all of the chopped fresh chives to the flour mixture and toss to coat so the cheese and chives are evenly distributed, reserving the remaining 0.5 cup cheese for topping.
1.0 cup sharp cheddar cheese,
0.3 cup fresh chives
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5. In a medium bowl whisk together the plain yogurt, milk, eggs, cooled melted butter, olive oil, and vanilla extract until smooth and emulsified.
2 piece large egg,
0.3 cup unsalted butter,
2 tbsp olive oil,
0.2 tsp vanilla extract,
0.7 cup plain yogurt,
0.5 cup milk
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6. Pour the wet mixture into the bowl with the dry ingredients and gently fold with a spatula just until no dry pockets of flour remain; do not overmix. The batter will be thick.
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7. Divide the batter evenly among the muffin cups, filling each about three-quarters full, then sprinkle the reserved 0.5 cup shredded cheddar evenly over the tops of the muffins.
0.5 cup sharp cheddar cheese
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8. Bake the muffins for 16 to 20 minutes until risen, golden on top, and a toothpick inserted in the center of a muffin comes out with a few moist crumbs but no wet batter.
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9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. While warm, brush tops with the additional melted butter and sprinkle with the chopped chives for garnish if using.
2 tbsp unsalted butter,
2 tbsp fresh chives (garnish)
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10. Serve warm, ideally with extra butter on the side. Store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
2 tbsp unsalted butter
By mansi