1. Adjust oven rack to middle position; heat oven to 375°F. Spray standard-sized muffin pan with nonstick cooking spray, then sprinkle each muffin cup with about 1 teaspoon of Parmesan. Tap and shake pan so that cheese evenly coats sides and bottom of each cup.

2. In large bowl, whisk flour, baking powder, cayenne, salt, and pepper to combine. Using rubber spatula, mix in Cheddar or Asiago, breaking up clumps, until cheese is coated with flour. In medium bowl, whisk together milk, butter, egg, and sour cream. Using rubber spatula, gently fold wet ingredients into dry ingredients until just combined (batter will be heavy and thick). Do not overmix. Using 1/4-cup measure or ice-cream scoop, divide batter evenly among muffin cups, dropping batter to form mounds. Do not level or flatten surfaces of mounds. Sprinkle remaining Parmesan evenly over surface of batter.

3. Bake until deep golden brown and toothpick or skewer inserted in center of muffin comes out clean, 20 to 25 minutes, rotating pan halfway through baking. Cool in pan on wire rack 5 minutes; invert muffins from pan and continue to cool until warm, about 30 minutes.

Makes 12 muffins