These savory muffins are chock-full of chives. They're great with a brimming bowl of soup or stew.—Shirley A. Glaab, Hattiesburg, Mississippi
- 2 cups all-purpose flour
- 1/3 cup minced chives
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 1 egg
- 1 cup buttermilk
- 1/4 cup butter, melted
- In a bowl, combine the first seven ingredients. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Fill greased muffin cups two-thirds full. Bake at 400° for 14-18 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Chive Muffins in Taste of Home August/September 1999, p41
Reviews for Chive Muffins
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Reviewed Jul. 25, 2013
"Sweeter than other muffin or biscuit recipes I've tried. My family thought they had a great flavor."
Reviewed Oct. 15, 2011
"I didn't have buttermilk, so I added sour cream, and fat free milk. I also added cheese. They are very good."