Rethink muffins with this savory goat cheese and chive version

These are tender and lighter than they appear — you could even call them airy. Speckled with chives, they have a deep note of allium from onion powder, a perky kick of black pepper, and a burst of soft goat cheese in every bite. And, made with whole-grain flour, yogurt, and olive oil, they’re healthful, too.

The muffins hit the spot perfectly as a snack on their own, an easy grab-and-go breakfast with a hard-cooked egg, or as a sit-down meal with scrambled eggs or an omelet.

They also make a lovely addition to a special brunch spread, adding an element of surprise and elegance, something to consider with Easter, and then Mother’s Day, around the corner.

Muffins With Goat Cheese and Chives

Storage: Refrigerate in an airtight container for up to 4 days or in the freezer for up to 3 months. Let cool completely before storing. Reheat in the microwave (20 to 30 seconds for one muffin), or wrap in foil and reheat in a 350-degree oven for 15 to 20 minutes.

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• 1/3 cup (80 milliliters) mild-tasting olive oil, plus more for brushing the pan
• Generous 1 1/2 cups (200 grams) whole-wheat pastry flour (may substitute with white whole-wheat flour, or a generous 3/4 cup/100 grams of each all-purpose flour and whole-wheat flour)
• 2 teaspoons baking powder
• 1 teaspoon onion powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon fine salt
• 2/3 cup (180 milliliters) whole or reduced-fat milk (may substitute with plant-based milk)
• 1/2 cup (113 grams) plain Greek yogurt
• 1 large egg
• 1 teaspoon honey
• 4 ounces (115 grams) fresh goat cheese (chevre), crumbled
• 1/2 cup (22 grams) finely chopped fresh chives

Position a rack in the middle of the oven and preheat to 375 degrees. Brush a nonstick muffin tin with olive oil.

In a medium bowl, whisk together the flour, baking powder, onion powder, baking soda, pepper and salt until combined.

In a large bowl whisk together the milk, yogurt, oil, egg and honey. Add the flour mixture to the milk mixture and stir until just combined. Stir in the goat cheese and chives until just combined.

Using a 1/4 cup (60 milliliter) measure, divide the batter among the muffin tin cups; each should be filled about three-quarters of the way.

Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick or cake tester inserted into the center comes out clean.

Transfer to a wire rack and let cool for 5 to 10 minutes, then run a small offset spatula or butter knife around the perimeter of each muffin before removing them from the tin. Serve warm.

Calories: 149; Total Fat: 9 g; Saturated Fat: 2 g; Cholesterol: 22 mg; Sodium: 203 mg; Carbohydrates: 14 g; Dietary Fiber: 2 g; Sugar: 1 g; Protein: 5 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov; email questions to voraciously@washpost.com.

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