• 7 tablespoons unsalted butter, melted and cooled, divided
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 2 large Certified SC eggs, beaten
  • 1 1/4 cups Certified SC buttermilk
  • 2 tablespoons Certified SC honey
  • 1 medium bunch Certified SC radishes (about 2 cups), stems removed and julienned, divided
  • 4 ounces Certified SC goat cheese, crumbled
  • Fresh ground black pepper


  1. Preheat the oven to 375°F.
  2. Grease or line a 12-cup muffin tin with baking papers.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
  4. In a medium bowl, mix together the eggs, buttermilk, 5 tablespoons of cooled butter, and honey.
  5. Add the wet ingredients to the dry ingredients, stirring until just combined.
  6. Fold in all but 2 tablespoons or so of the radishes and the goat cheese.
  7. Spoon the batter into the muffin cups, filling each about 3/4 full.
  8. Top each muffin with a few pieces of reserved radish, fresh-ground black pepper, and a spoonful of the remaining melted butter.
  9. Bake for 20 to 25 minutes, until tops just begin to brown, and a toothpick inserted in the center of a muffin comes out clean.
  10. Serve and enjoy.