Savory Cheese Muffins (Printable Version)

Fluffy golden muffins packed with sharp cheddar and fresh herbs, perfect for any meal or snack time.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon ground black pepper

→ Wet Ingredients

06 - 2 large eggs
07 - 1 cup whole milk
08 - 1/4 cup olive oil or melted butter

→ Cheese & Add-ins

09 - 1 1/2 cups sharp cheddar cheese, grated
10 - 1/4 cup grated Parmesan cheese
11 - 1/4 cup fresh chives or parsley, finely chopped
12 - Optional: 1/4 cup diced sun-dried tomatoes or cooked bacon

# How to Make It:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper until evenly mixed.
03 - In a separate bowl, beat eggs then whisk in whole milk and olive oil or melted butter until fully combined.
04 - Pour wet ingredients into dry ingredients and gently stir until just combined without overmixing.
05 - Gently fold in grated cheddar, Parmesan, chopped herbs, and any optional add-ins until evenly distributed.
06 - Divide batter evenly among the muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean and tops are golden.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

# Expert Advice:

01 -
  • They bake in just over 20 minutes and fill your kitchen with the kind of smell that makes people wander in asking what's cooking.
  • The texture hits that perfect spot between fluffy and hearty, so they work just as well next to scrambled eggs as they do tucked into a lunchbox.
  • You can swap the cheese or toss in whatever herbs you have wilting in the fridge, and they still turn out golden and delicious.
02 -
  • Don't overmix the batter, once you can't see dry flour anymore, stop stirring or you'll end up with dense hockey pucks instead of fluffy muffins.
  • Grate your own cheese instead of using pre-shredded, the coating on bagged cheese can keep it from melting smoothly and the texture suffers.
  • Fill the cups evenly so they bake at the same rate, I use a spring-loaded ice cream scoop and it makes the job so much faster and neater.
03 -
  • Let your eggs and milk come to room temperature before mixing, it helps the batter come together more smoothly and the muffins rise more evenly.
  • If you want extra cheesy tops, sprinkle a little more grated cheddar on each muffin right before they go in the oven.
  • Use a light hand when folding in the cheese and herbs, you want to keep as much air in the batter as possible for that fluffy texture.

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