Ingredients;

2 cups diced cheddar cheese

1 1/3 cups buttermilk, at room temperature

2 large eggs, at room temperature

1 1/3 cups all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes

5 large scallions chopped

Non cooking spray

Directions;

Position your oven rack in the center of the oven and preheat to 400F degrees. Line a standard 12-cup muffin pan with cupcake liners, spray pan and liners with cooking spray.

In a large bowl, whisk together the buttermilk and eggs. Combine the flour, sugar, baking powder, salt and pepper in a food processor. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut fine and the mixture resembles a coarse meal. Pour the dry ingredients over the buttermilk mixture. Scatter the scallions and cheese over the batter. Using a thin, flexible spatula, fold the batter together making sure to scrape up the liquids from the bottom each time and turning the bowl as you fold. Do not over-fold; Using a rounded 1/3 scoop of batter for each muffin, fill the cupcake liners.

Bake until puffed and golden brown top, and a tester inserted into the center comes out clean, 18 to 20 minutes. Let the muffins stand 5 to 10 minutes. Lift the muffins out onto a rack serve while lightly warm.