Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.75 cup (150g) Granulated sugar
  • 0.75 teaspoon Baking powder
  • 0.5 teaspoon Baking soda
  • 0.25 teaspoon Fine sea salt
  • 0.75 cup (180ml) Full-fat buttermilk, room temperature
  • 1 large Egg, lightly beaten
  • 4 tablespoons (56g) Unsalted butter, melted and slightly cooled
  • 0.25 teaspoon Pure vanilla extract
  • 1.25 cups (125g) Sharp cheddar cheese, freshly grated

Instructions:

  1. Preheat your oven to 400°F (200°C) and grease your muffin tin thoroughly.
  2. In your large bowl, combine the 1.5 cups (190g) flour, 0.75 cup (150g) sugar, baking powder, baking soda, and salt.
  3. Grate your 1.25 cups (125g) of sharp cheddar and toss it into the dry flour mixture. Mix until every cheese shred is coated in flour
  4. In the medium bowl, whisk the 0.75 cup (180ml) buttermilk, the egg, the 4 tablespoons (56g) melted butter, and the vanilla.
  5. Pour the wet ingredients into the dry bowl.
  6. Using a spatula, fold the ingredients together just until no streaks of flour remain. Stop before the batter looks smooth.
  7. Divide the mixture evenly between the 12 muffin cups, filling each about three quarters full.
  8. Place in the center of the oven for 15 minutes until the edges are golden and a toothpick comes out clean.
  9. Let them rest in the pan for 2-3 minutes before transferring to a wire rack.