Ah, the humble savory muffin.
So often relegated to the bakery case as an afterthought, a lonely sentinel next to the towering croissants and artful danishes.
But *we* know better, don't we? At Paisley Coffeehouse & Eatery, we've elevated the savory muffin to an art form.
Our Broccoli & Cheese muffin isn't just a quick breakfast; it's a warm, comforting hug, a burst of cheesy, vegetal goodness that starts your day with a smile.
Forget those dry, crumbly excuses for muffins you find elsewhere.
We're talking about a moist, tender crumb, studded with vibrant green broccoli florets and pockets of molten cheddar.
The aroma alone, a symphony of toasted cheese and freshly baked bread, is enough to make even the most ardent sweet-tooth reconsider.
This isn't a 'dump and stir' kind of recipe.
We're building flavor from the ground up, starting with our signature muffin base, infusing it with the subtle bitterness of broccoli, and then, of course, the sharp, tangy delight of cheddar.
Think of it as a miniature quiche, without all the fuss of a crust. The secret? It's all in the technique.
Perfectly steamed broccoli that retains its vibrant color and a touch of bite.
A well-balanced batter that's not too sweet, not too savory, but *just right*. And cheddar?
We use a blend of aged and sharp, because life's too short for bland cheese. Today, we're sharing our secrets.
Our method. Our passion. We'll walk you through every step, from proofing the yeast to the final golden-brown bake.
So, preheat your oven, sharpen your knives, and let's embark on a savory adventure.
Trust us, once you've tasted a truly great homemade broccoli and cheese muffin, you'll never look at a bakery case the same way again.
We always say, a good muffin can change the world...or at least your morning.
Not in the mood to brew?
Order at Paisley Coffeehouse & EateryTotal Time
30m
Bring the water and salt to a boil in a saucepan with a steamer basket. The salt helps to enhance the broccoli's natural flavor. We always say, season every component!
Place the broccoli florets in the steamer basket and cover. Steam for 5-7 minutes, or until the broccoli is bright green and slightly tender-crisp. Keep an eye on it; we want it cooked but not mushy. We're looking for that perfect al dente texture, just like pasta!
Remove the broccoli from the steamer basket and immediately transfer it to a bowl of ice water to stop the cooking process and preserve its vibrant green color. Drain well before adding it to the muffin batter.
Alright, let's get started! Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or line it with paper liners. We prefer butter – that slight caramelization on the edges? *chef's kiss*. It adds a subtle nutty depth.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure to really aerate the flour, we want a light and fluffy muffin, not a brick!
In a separate bowl, whisk together the eggs, buttermilk, and melted butter. The buttermilk is key here, it adds that signature tang and keeps the muffins incredibly moist.
Pour the wet ingredients into the dry ingredients and gently fold until *just* combined. Remember our cardinal rule: NO overmixing! A few streaks of flour are okay; they'll disappear during baking. It’s like a zen garden, you want to disturb it as little as possible.
Gently fold in the steamed broccoli, cheddar cheese, and chives. Distribute evenly throughout the batter, we don't want anyone getting a muffin with no cheese!
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Don't overfill, or you'll end up with muffin tops that overflow onto the pan. Unless you WANT that, then go wild! We're not judging.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown and springy to the touch. That golden brown color is your friend; it means delicious Maillard reaction is happening, which equals flavor!
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm and enjoy! The first bite is always the best, that moment when the cheese stretches and the broccoli gives way to the soft muffin crumb... pure bliss.
Add a kick with diced jalapeños and pepper jack cheese.
A classic combination, perfect for a heartier muffin.
1Don't overmix the batter! Overmixing develops gluten, resulting in a tough muffin. Mix just until the ingredients are combined.
2Use room temperature ingredients for a smoother batter and better rise.
3A toothpick inserted into the center of the muffin should come out clean when they're done.
1Overbaking: Overbaked muffins are dry and crumbly. Keep a close eye on them during the last few minutes of baking.
2Using cold butter: Cold butter will make it difficult to cream with the sugar, resulting in a lumpy batter.
Savory muffins gained popularity in the late 20th century as a versatile and convenient option for breakfast and snacks. They offer a delightful alternative to sweet muffins, incorporating a wide array of savory ingredients.
Did you know the term 'muffin' is believed to have originated from the Old French word 'moufflet,' meaning soft bread?
This recipe captures the essence of Paisley Coffeehouse & Eatery in Hamilton. Authenticity isn't just about ingredients; it's about place.
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