Description
Delicious and savory cheese muffins made with sharp cheddar cheese, these easy-to-make muffins are perfect for breakfast, snacks, or as a side dish. They combine a tender crumb with a rich cheesy flavor and a hint of herbs, making them an irresistible treat.
Ingredients
Scale
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)
- 1 1/2 cups shredded sharp cheddar cheese
Wet Ingredients
- 2 large eggs
- 1 cup milk
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup plain Greek yogurt or sour cream
Optional Add-ins
- 2 tablespoons chopped chives or green onions (optional)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and garlic powder if using. Stir in the shredded sharp cheddar cheese until it is evenly coated with the flour mixture—this helps distribute the cheese evenly in the muffins.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, melted butter, and plain Greek yogurt or sour cream until smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir to combine. Mix just until the ingredients are incorporated; avoid overmixing to keep the muffins tender.
- Add Chives or Green Onions: If you are using chives or green onions, fold them gently into the batter now to distribute evenly without overworking the mixture.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the tops turn golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely or serve warm. They can be enjoyed at room temperature as well.
Notes
- You can substitute sharp cheddar cheese with other cheeses like Gruyère, pepper jack, or a cheddar blend for varied flavors.
- These muffins pair wonderfully with soups, salads, or as part of a breakfast spread.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage to maintain freshness.
