Mix and match your favorite white wine and cheeses to customize this easy savory muffin recipe to create a variety of flavors.
Adding wine and cheese to a basic muffin mix is a quick and easy thing to do. And it is so delicious!
What type of wine should I use for wine and cheese muffins?
I made mine with a local Sauvignon Blanc. But you can use any wine you want. You probably want to stick with a white wine, but red could give the muffins a nice pink hue.
Will the alcohol cook off?
Short answer: No.
More detailed answer: some of it will cook off when baked at 400 degrees for 20 minutes. But, according to this article on Food Network about 40% of the alcohol in the wine will remain.
The recipe calls for 6 ounces of wine for 8-10 muffins, but let's say 6 muffins because the math is easier. Each muffin will have 40% of the alcohol in 1 ounce of wine still in them.
While that isn't a lot, and I might serve it to my child, not everyone else chooses to partake in alcohol for a myriad of reasons. Tell your guests or use an alcohol free wine as an alternative to get the same fruity tang.
What type of cheese should I use for wine and cheese muffins?
For cheese, I recommend selecting a nice melting cheese that pairs with whatever wine you have chosen.
A few suggestions:
- cheddar
- gruyere
- swiss
- muenster
- provolone
- asiago
- Monterey jack
- mozzarella.
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- Avocado Toast with Egg from Making Miracles
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- Eggs Benedict with Asparagus from Art of Natural Living
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- Hash Brown Potato Pie from Family Around the Table
- Rose Mimosa from Cheese Curd in Paradise
- Rosemary, Ham, and Parmesan Cheese Scones from Blogghetti
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- Spinach and Bacon Quiche with Swiss and Gruyere from Hezzi-D's Books and Cooks
- Tapioca Pearl Stir-fry/Sabudana Kichdi/Javvarisi Upma from Magical Ingredients
- Wine and Cheese Muffins from That Recipe
Recipe
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ΒΌ teaspoon salt
- 1 large egg
- β cup white wine, room temperature
- ΒΌ cup butter, melted
- 1 Β½ cup shredded cheese (e.g.: cheddar, gruyere, provolone, muenster)
Instructions
- Preheat oven to 400Β°F. Grease 8 -10 tins of a 12 cup muffin pan, or line with liners.
- In a medium bowl, whisk together flour, baking powder and salt.
- Make a well in the middle of the flour mixture. Add egg to the well, lightly beat egg with a fork or whisk until white and yolk are mostly combined.
- Add wine and melted butter and fold until ingredients are just mixed. Fold in 1 cup of shredded cheese.
- Fill muffin tins ΒΎ full. Top with remaining cheese. Bake at 400Β°F until lightly golden on top 20-25 minutes.
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More Cheese Muffin Recipes
Until next time, happy eating!
~Audrey
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