Savory Chorizo Manchego Muffins
Ready for a little change from the same ol' slightly sweet breakfast muffin? Well this hits the spot! A little spicy, a little umami, and just delightful fresh out of the oven.
Chorizo & Manchego Muffins
Spicy Chorizo, salty manchego, and fluffy soft muffins mix for a pertly savory fall breakfast muffin.
4oz Spanish Style Chorizo Sausages, cut into 1/4 in pieces
3 C (15oz) all purpose flour
1 TBS baking powder
1 tsp fine sea salt
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper (optional)
4 oz Manchego cheese, shredded or cut into 1/4 in tiny pieces
1/3 C finely chopped roasted red peppers, patted dry
1 1/4 C whole milk
3/4 C Sour Cream
1/4 C minced fresh parsley
3 TBS EVOO
1 large egg
1 large egg beaten with 1 tsp water (eggwash)
Preheat oven to 375º F. Adjust oven rack to middle position. Spray/brush EVOO or line 12 cup muffin tin. Microwave chorizo on a paper napkin lined plate for 30-60 sec or until it starts to release the fat. Transfer chorizo bits to a clean paper towel and pat to absorb extra oil.
Sift flour, baking powder, salt, pepper, and cayenne together in a large bowl. Gently stir in the chorizo, Manchego, and red peppers until evenly coated with flour.
Whisk milk, sour cream, parsley, EVOO, and 1 whole egg together in a separate bowl. Using a rubber spatula, gently fold milk mixture into flour mixture until just combined. Mixture will be lumpy and thick. Spoon and divide mixture between the 12 cups. Brush tops of muffins with the eggwash to create a glossy top.
Bake about 20 minutes or until muffins are light golden brown and toothpick or cake tester comes out clean. Rotate muffins halfway though baking if even bakes sides unevenly. Let muffins rest for 5-10 minutes in tin. Lightly run a knife around the tin to make sure the muffin isn’t sticking. Remove muffins from tin and let cool for another 20-30 minutes. Enjoy!