Gruyère and chive muffins

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Those Gruyère and chive muffins are eggy, cheesy, and piping hot, Barclay Prime’s Gruyère and chive popovers were softball-sized and begging for a slathering of butter. I tore off a crunchy corner and a wisp of steam escaped, exposing an airy interior and an aroma of melted Gruyère cheese. This famous Alpine cheese, which originated in Switzerland but is also now produced in France, has a firm, pliable texture and a nutty, slightly sweet flavour, and is popularly used in dishes such as fondues and gratins. It is made in large rounds which, if left uncut, will keep extremely well for over a year. The ivory or pale-yellow interior has fewer (and smaller) holes than Switzerland’s best-known cheese, Emmental. Neither should Gruyère be confused with other cooked, pressed Alpine cheeses such as Comté and Beaufort.


3 cups whole milk
3 cups flour
1 ½ teaspoons salt
6 eggs
1 ¼ cups (lightly packed) shredded Gruyère cheese, separated
2 tbsp minced fresh chives
2 tbsp unsalted butter, cut into cubes

Gruyere and Chive muffins


Preheat oven to 400ºF.

In a medium saucepan over medium heat, warm the milk just until bubbles form around the edges.

Sift the flour and salt together in a bowl. Set aside.

In a separate large bowl, whisk the eggs until frothy, and then slowly whisk the warm milk into the eggs, whisking constantly so eggs don’t cook. Whisk in the flour mixture just until combined, then whisk in 1 cup of the cheese and the chives.

Place the popover pan in the oven for 2 minutes to heat. Remove it and add a pat of butter to each cup. Once the butter has melted, portion the batter into the cups, filling each about ¾ full. Top with a portion of the remaining cheese.

Bake the popovers for 20 minutes, then reduce the oven temperature to 300ºF, and continue baking about 10 more minutes.

Remove the popovers from the oven and serve warm.