Recipe: Savory Radish and Goat Cheese Muffins

Kelli Foster
Kelli FosterCulinary Producer at The Kitchn
I'm a recipe developer, food writer, stylist, and video producer (and The Kitchn's Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I've authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.
Follow
updated Jan 21, 2020
Be the first to leave a review!
Post Image
Credit: Sarah E Crowder

Serves12

Jump to Recipe
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Sarah E Crowder)

A handful of years ago, I popped into a cafe to grab a quick lunch and was delighted to discover savory muffins on the menu. Since then I’ve made savory muffins a part of my baking repertoire. This version of a savory muffin takes advantage of one of spring’s most abundant (and certainly most beautiful) vegetables, radishes, and pairs them with goat cheese for a peppery, tangy twist.

This recipe makes a muffin that’s buttery and hearty, with a soft texture and a light crumb. Baking works to tame the bite of the radish a bit, and it pairs so well with the creamy crumbles of goat cheese. They’re good out the oven, but if you can stand to wait, a five-minute rest really makes them outstanding. Keep any leftover muffins in an airtight container at room temperature for up to three days.

Comments

Savory Radish and Goat Cheese Muffins

Serves 12

Nutritional Info

Ingredients

  • 7 tablespoons

    unsalted butter, melted and cooled, divided

  • 2 cups

    all-purpose flour

  • 2 teaspoons

    baking powder

  • 1/2 teaspoon

    baking soda

  • 2 teaspoons

    salt

  • 1 teaspoon

    garlic powder

  • 2

    large eggs, beaten

  • 1 1/4 cups

    buttermilk

  • 2 tablespoons

    honey

  • 1

    medium bunch radishes (about 2 cups), stems removed and julienned, divided

  • 4 ounces

    goat cheese, crumbled

  • Fresh ground black pepper

Instructions

Show Images

  1. Preheat the oven to 375°F. Grease or line a 12-cup muffin tin with baking papers.

  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder. In a medium bowl, mix together the eggs, buttermilk, 5 tablespoons of cooled butter, and honey. Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in all but 2 tablespoons or so of the radishes and the goat cheese.

  3. Spoon the batter into the muffin cups, filling each about 3/4 full. Top each muffin with a few pieces of reserved radish, fresh-ground black pepper, and a spoonful of the remaining melted butter. Bake for 20 to 25 minutes, until tops just begin to brown, and a toothpick inserted in the center of a muffin comes out clean.

Filed in:
Baking
Bread
Breakfast
Lunch
Make Ahead
muffin