I will admit, I wasn't terribly excited about these muffins. Especially after reading about others slightly blah results. After making a few changes, though, these are the best savory muffins I have ever eaten. They were unbelievable!
I made a 1/2 recipe because my sage plant has been so picked over, all I could get off of it was 1 tablespoon and I didn't want them to be sage-poor like these cornbread muffins were. Tracey told me not to skimp on the spices, but the spices were cayenne and black pepper - too spicy for my little one. I knew I had to compensate somehow to add some flavor to these muffins. The first thing I did was to brown the butter. I know, I know, do I ever make anything without brown butter? I'm obsessed with it, and it really adds another dimension to baked goods, so I just couldn't help myself. I also added 1/2 teaspoon ground coriander (remember, this was for 1/2 recipe), and took the sugar out entirely. The recipe calls for sharp cheddar, which we usually keep around, but we were out so I used what we did have: jack and parmesan.
I absolutely loved these muffins. They smelled divine while baking, and tasted divine once they were out. The coriander was a perfect complement to the caramelized onions, sage and cheese. These are a wonderful beginning-of-fall treat, and I'm sure they'll be making several appearances throughout the chilly seasons to come.