Chive Muffins Recipe

4.5 2 2
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Chive Muffins Recipe

Read Reviews
4.5 2 2
Publisher Photo
These savory muffins are chock-full of chives. They're great with a brimming bowl of soup or stew.—Shirley A. Glaab, Hattiesburg, Mississippi
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 each: 133 calories, 5g fat (3g saturated fat), 29mg cholesterol, 265mg sodium, 19g carbohydrate (4g sugars, 1g fiber), 3g protein.

  • 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
  1. 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

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Reviews forChive Muffins

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MY REVIEW
chilichic User ID: 6484836 27239
Reviewed Jul. 25, 2013

"Sweeter than other muffin or biscuit recipes I've tried. My family thought they had a great flavor."

MY REVIEW
11sperling User ID: 5846371 71765
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."

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