Manchego and Chorizo Muffins
By Camila ChaparroPublished on January 27, 2022
Time
45 minutes, plus 35 minutes cooling
Yield
Makes 12 muffins
Ingredients
Before You Begin
Leftover muffins are excellent toasted; toast halved muffins in a toaster oven or on a baking sheet in a 425-degree oven for 5 to 10 minutes. You can substitute 2 percent low-fat milk for the whole milk, but don't use skim milk.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin with vegetable oil spray. Microwave chorizo on paper towel–lined plate until chorizo starts to release fat, 30 to 60 seconds. Transfer chorizo to clean paper towels and press with paper towels to absorb excess oil.
- Whisk flour, baking powder, salt, pepper, and cayenne together in large bowl. Using rubber spatula, stir in chorizo, Manchego, and red peppers until coated with flour mixture. Whisk milk, sour cream, parsley, melted butter, and whole egg together in separate bowl. Using rubber spatula, gently fold milk mixture into flour mixture until just combined (batter will be heavy and thick). Using ice cream scoop or large spoon, divide batter equally among prepared muffin cups and smooth tops. Brush muffin tops with egg wash.
- Bake until muffins are light golden brown and toothpick inserted in center comes out clean, about 20 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 5 minutes. Remove muffins from muffin tinc and let cool for 30 minutes. Serve.
Time
45 minutes, plus 35 minutes coolingYield
Makes 12 muffinsIngredients
Ingredients
Ingredients
Why This Recipe Works
These savory beauties, studded with chunks of smoky Spanish-style chorizo, nutty Manchego cheese, and bright and sweet roasted red peppers, pair just as perfectly with a green salad for lunch as they do with a stew at dinnertime. Parcooking the chorizo in the microwave is an easy way to remove some of its fat, preventing orange streaks in the surrounding crumb of the muffin, and patting extra moisture from the roasted red peppers keeps them from weighing down the fluffy and tender crumb. A generous amount of minced parsley adds grassy, fresh flavors and pops of contrasting color, and a quick brush with egg wash before baking gives the tops of the muffins extra golden color and sheen. The texture of these muffins improves as they cool, so (try to) resist the urge to eat them while they're piping hot.
Before You Begin
Leftover muffins are excellent toasted; toast halved muffins in a toaster oven or on a baking sheet in a 425-degree oven for 5 to 10 minutes. You can substitute 2 percent low-fat milk for the whole milk, but don't use skim milk.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin with vegetable oil spray. Microwave chorizo on paper towel–lined plate until chorizo starts to release fat, 30 to 60 seconds. Transfer chorizo to clean paper towels and press with paper towels to absorb excess oil.
- Whisk flour, baking powder, salt, pepper, and cayenne together in large bowl. Using rubber spatula, stir in chorizo, Manchego, and red peppers until coated with flour mixture. Whisk milk, sour cream, parsley, melted butter, and whole egg together in separate bowl. Using rubber spatula, gently fold milk mixture into flour mixture until just combined (batter will be heavy and thick). Using ice cream scoop or large spoon, divide batter equally among prepared muffin cups and smooth tops. Brush muffin tops with egg wash.
- Bake until muffins are light golden brown and toothpick inserted in center comes out clean, about 20 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 5 minutes. Remove muffins from muffin tinc and let cool for 30 minutes. Serve.
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