High Altitude Cheese Muffins
These quick and easy high altitude cheese muffins are soft, fluffy, and flavorful, filled with mozzarella cheese and dried herbs.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- 2 ¾ cups all-purpose flour, fluffed, spooned and leveled
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground black pepper
- ¼ tsp dried thyme
- ¾ tsp dried Italian seasoning
- 1 ½ cups grated mozzarella cheese or cheddar cheese
- ¼ cup unsalted butter, melted
- 2 large eggs, lightly beaten
- ¾ cup sour cream
- ½ cup whole milk
Instructions
- Preheat the oven to 400 F, and position a rack in the center of the oven. Lightly spray a muffin pan with non-stick baking spray.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, pepper, thyme, and Italian seasoning, until well combined. Stir in the grated cheese.
- Separately, whisk together the melted butter, eggs, sour cream, and milk, then add to the dry ingredients. Use a spatula to stir everything together just until combined into a thick, sticky, shaggy batter.
- Spoon the batter into the prepared muffin pan, dividing it between 12 muffin cups.
- Bake the muffins for about 18-20 minutes, until the tops spring back when gently touched and a toothpick inserted comes out clean.
- Remove the muffins from the pan, cool for several minutes, then serve warm with softened butter.
Notes
Store leftover muffins in an airtight container at room temperature for up to two days.
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