Gouda Muffin 1

If your oven browns strongly, bake the muffins on the middle rack instead.

Mixing the cheese directly with the flour helps it distribute evenly in the batter.

Milk and remoulade shouldn’t be ice cold; they combine more easily if not too cold.

Don’t overmix, otherwise the muffins will turn out rather dense.

Grease the wells well beforehand or use a silicone mold so the muffins release easily.

Toothpick test: A few moist crumbs are fine, but there should be no liquid batter.

They taste especially moist and the cheese is most aromatic when served warm.