Cheese Muffins Recipe
If you’re craving something delightfully savory, easy to bake, and absolutely irresistible, cheese muffins need to be at the top of your list. These golden gems are loaded with sharp cheddar, a hint of garlic, and flecks of fresh chives, coming together in a perfectly fluffy muffin that’s as comforting for breakfast as it is alongside your favorite soup. Their warm, cheesy aroma is the kind of thing that draws everyone to the kitchen—and one bite is all it takes to understand why this recipe has become a beloved staple in my home. Whether you’re looking for a crowd-pleasing snack or a make-ahead side, cheese muffins just never let you down.
Ingredients You’ll Need
At the heart of these cheese muffins is a simple but mighty lineup of ingredients. Each one brings its own special touch—whether it’s structure, richness, or a punch of cheesy flavor. Trust me, you won’t want to skimp on any of these!
- All-purpose flour: The trusty base that gives your muffins a soft, tender crumb and just the right amount of lift.
- Baking powder: A generous tablespoon ensures your cheese muffins puff up beautifully and stay light inside.
- Salt: Sharpens the cheese flavor and balances all the components—it’s an absolute must!
- Black pepper: Just a touch adds subtle warmth that really plays well with the cheddar.
- Garlic powder (optional): For a gentle, savory kick that cozies up to the cheese without overpowering.
- Shredded sharp cheddar cheese: The soul of the muffin; sharp varieties melt beautifully and give robust cheesy flavor in every bite.
- Large eggs: Bind everything together for a unified, fluffy muffin texture.
- Milk: Adds necessary moisture to give you that perfect tender crumb.
- Unsalted butter (melted): Lends rich flavor and a hint of decadence, making every muffin extra delicious.
- Plain Greek yogurt or sour cream: A touch of tang and creaminess help keep the muffins moist for days.
- Chopped chives or green onions (optional): For a splash of freshness and a pretty pop of color in every muffin.
How to Make Cheese Muffins
Step 1: Prep Your Pan and Oven
To start, preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or give it a quick spritz with cooking spray. This little bit of effort up front means your cheese muffins will come out easily and look picture-perfect.
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together the flour, baking powder, salt, black pepper, and garlic powder (if using). This step isn’t just about combining; whisking helps aerate the flour so you’ll get extra-fluffy muffins. Now sprinkle in your shredded cheddar and toss until each piece is coated—this helps the cheese stay nicely suspended in the batter.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the eggs, milk, melted butter, and Greek yogurt or sour cream until thoroughly combined. The yogurt adds moisture and subtle tang that really brightens the flavor, especially with all that rich cheese.
Step 4: Bring the Batter Together
Pour the wet mixture into the dry bowl and gently mix everything together. Be careful not to overwork it—just stir until you don’t see any streaks of flour. Fold in chopped chives or green onions at this stage if you’re using them. The batter will be thick and a bit lumpy, which is exactly what you want!
Step 5: Fill and Bake
Divide the muffin batter evenly among the 12 muffin cups, filling each about 3/4 full. Pop the tray in your preheated oven and bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Step 6: Cool and Enjoy!
Once baked, let your muffins cool in the pan for just five minutes before transferring them to a wire rack. They taste incredible warm, but hold their flavor and texture even at room temperature—if you can wait that long!
How to Serve Cheese Muffins
Garnishes
Give your cheese muffins a quick brush with melted butter as soon as they come out of the oven, then sprinkle extra chives or a pinch of flaky sea salt on top for an inviting, bakery-style finish. If you want to lean into the cheese factor, add a sliver of cheddar or even a bit of cream cheese on the side—they’ll instantly look gourmet.
Side Dishes
Cheese muffins play especially well with soups, stews, and chili—their tender crumb is just made for dipping. Try them next to a fresh green salad or scrambled eggs at brunch. They’re also a delight as part of a cozy breakfast spread with fruit and some good coffee.
Creative Ways to Present
Pile your muffins high in a lined basket, wrap them in a tea towel to stay warm, or stack them bakery-style on a rustic wooden board. If you’re entertaining, slice them and serve with a trio of flavored butters—think honey, herb, and roasted garlic—to really impress your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheese muffins in an airtight container at room temperature for up to three days. They’ll still be tender and moist, especially thanks to the yogurt or sour cream in the mix.
Freezing
These muffins freeze like a dream! Let them cool completely, then wrap each in plastic wrap or foil before placing in a zip-top freezer bag. Freeze for up to two months. When you’re ready for a quick snack or side, simply grab as many as you need.
Reheating
To bring your cheese muffins back to their just-baked glory, reheat in the oven at 300°F for about 8-10 minutes, or microwave for 20-30 seconds until warmed through. Adding a tiny pat of butter before reheating makes them taste freshly baked.
FAQs
Can I use a different type Side Dish
Absolutely! While sharp cheddar gives these muffins their signature punch, Gruyère, pepper jack, or even a cheddar blend are fantastic alternatives. Use what you love or have on hand—just make sure it’s a good melting cheese.
Can I make these cheese muffins gluten-free?
Yes, you can! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Just keep in mind the texture might be a little different, but they’ll still be delicious.
What’s the best way to keep cheese muffins moist?
The combination of Greek yogurt (or sour cream) and melted butter helps maintain a moist, tender crumb. Be sure not to overbake and always store them in an airtight container.
Can I add extras like ham or veggies?
Of course! Chopped cooked ham, crisp bacon, or sautéed veggies like spinach or red pepper can make these muffins even heartier. Just stir them in along with the cheese and chives.
How do I know when the muffins are done?
Check for golden tops and use a toothpick—when it comes out clean or with just a few crumbs, they’re ready. They should feel springy to the touch and not look wet in the middle.
Final Thoughts
Baking up a batch of cheese muffins is like wrapping up all your favorite savory flavors into one cozy, hand-held treat. If you want a recipe that brings a smile to family, guests, or just yourself on a weekday morning, this one’s a guaranteed winner. Give them a try—you might just find they disappear faster than you expect!
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Cheese Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Cheese Muffins are savory delights perfect for any time of day. Packed with sharp cheddar cheese and a hint of garlic, they are great for breakfast, as a side dish, or a snack. Easy to make and even easier to enjoy!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
Wet Ingredients:
- 1 1/2 cups shredded sharp cheddar cheese
- 2 large eggs
- 1 cup milk
- 1/4 cup unsalted butter melted and slightly cooled
- 1/4 cup plain Greek yogurt or sour cream
- 2 tablespoons chopped chives or green onions (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F and prepare a 12-cup muffin tin.
- Mix Dry Ingredients: Combine flour, baking powder, salt, pepper, and garlic powder. Add shredded cheese and mix.
- Combine Wet Ingredients: Whisk eggs, milk, melted butter, and yogurt. Pour into dry ingredients and mix gently.
- Add Flavor: Fold in chives or green onions if desired.
- Bake: Divide batter into muffin cups and bake for 18–22 minutes until golden and cooked through.
- Cool and Serve: Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- You can substitute other cheeses like Gruyère, pepper jack, or a cheddar blend.
- Pair these muffins with soups, salads, or breakfast spreads.
- Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 1 g
- Sodium: 290 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 45 mg
