Cheese Puff Muffins

These are basically gougères wearing a muffin disguise. The technique is classic choux pastry: boil shortening and water together, dump in the flour all at once, and stir hard until the dough pulls away from the sides of the pan in a smooth ball. Then beat in eggs one at a time until you’ve got a glossy, sticky paste.

Grated cheddar (or American cheese) goes in before the eggs, melting right into the hot dough so every puff has cheese flavor baked through it, not just sitting on top. A pinch of cayenne adds a subtle warmth you feel at the back of your throat.

They bake up golden and crisp on the outside with a soft, almost hollow center. Serve them warm alongside soup, chili, or a green salad.

Pro Tips

• Don’t skip the vigorous stirring after adding flour. The dough needs to form a smooth ball that pulls cleanly from the pan. If it’s still sticky, keep stirring over heat for another minute.
• Add eggs one at a time and beat thoroughly between each. The dough will look broken and slimy after each egg but comes together with patience.
• Use room temperature eggs. Cold eggs shock the warm dough and make it harder to incorporate smoothly.
• Space the teaspoon-sized drops at least 2 inches apart on the sheet. They puff significantly in the oven.

Variations

• Gruyère and herb: Swap cheddar for Gruyère and fold in a tablespoon of fresh thyme or chives.
• Parmesan black pepper: Use finely grated Parmesan and increase the black pepper for an Italian-leaning puff.