Almost like souffléed mini quiches, these herb-laced muffins are equally suited for both an on-the-go breakfast or a make-ahead addition to an elaborate brunch spread. Serve them warm, rewarmed, or at room temperature and say good-bye to unfulfilling low-carb breakfasts.
Preheat the oven to 375°F. Grease 10 wells of a standard muffin pan, or line them with papers and grease the papers.
Combine the almond and coconut flours, baking powder, baking soda, salt, garlic and onion powders, and xanthan gum in a small bowl. Set aside.
In a mixing bowl or bowl of a stand mixer, beat together the softened butter and cream cheese until smooth. Add 1/3 of the dry ingredients, beating until incorporated. Beat in the first egg until the batter is light and fluffy, about 30 seconds at medium speed. Repeat adding 1/3 of the dry ingredients followed by 1 egg until you’ve added the last egg.
Add the milk, mixing until incorporated then beating for about 30 seconds. Finally, fold in the chives and Parmesan.
Scoop the batter into the prepared muffin cups, filling them each about 3/4 full – a scone and muffin scoop works well here.
Bake the muffins for 20 to 24 minutes, until lightly golden on top and a toothpick inserted into the center of one comes out clean.
Remove the muffins from the oven, let them cool in the pan for about 5 minutes, then transfer them to a plate for serving or a rack to cool completely.
Store muffins in the refrigerator for 5 days or in the freezer for 1 month. Reheat leftover muffins in a 300°F oven for 10 to 15 minutes or in the microwave for 30 seconds.
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