Cheese Muffins

These buttery Cheese Muffins transform simple pantry ingredients into a delicious savory treat! They can be served at any meal whether your choose to enjoy them with eggs for breakfast or alongside a hearty beef stew for dinner.

Ingredients to Make Cheese Muffins Recipe

Simple quick breads like these cheddar muffins are so fun to make! They can be stuffed with a variety of meats and cheeses for an on the go sandwich or simply slathered with butter. I wouldn’t say no to a healthy dollop of pimento cheese! Regardless of how you serve them, they’re flavor and versatility are sure to win over bakers of all skill levels. Ingredients you’ll need to make quick and easy Cheese Muffins: (Scroll down for the full printable recipe card.)

• Flour – Self rising flour already has baking powder added so, there’s no need to add more. This will form the base of the batter.
• Liquid – Buttermilk or whole milk adds moisture.
• Butter – Melted butter adds richness.
• Seasonings – Ground mustard, seasoned salt, granulated garlic or garlic powder, onion powder and cayenne pepper.
• Whole Egg – One large egg binds the muffin batter.
• Cheese – Shredded sharp cheddar cheese for the batter and the tops.
• Onion – Green onions for a mild onion flavor.

How to Make the BEST Cheese Muffins Recipe

• Heat Oven and Prepare Muffin Tin – Heat oven to 425°F. Coat the wells of a 12 cup muffin pan with cooking spray.
• Sift Dry Ingredients – Use a whisk to sift together the flour, seasoned salt, ground mustard, granulated garlic or garlic power, onion powder and cayenne.
• Cheddar Cheese and Onion – To the dry ingredients add cheddar cheese and green onions. Toss to coat with flour and evenly distribute.
• Wet Ingredients – Whisk milk, butter and egg until fully blended. Add the wet ingredients to the flour mixture, stirring just until evenly moistened.
• Transfer to Pan – Use a scoop or spoon the batter into the prepared muffin cups. Sprinkle the tops with the reserved 1/2 cup cheddar cheese.
• Oven – Bake per the cook time in the recipe until golden brown. Serve warm.

Tips for Making Cheese Muffins

• Kitchen Tools You’ll Need: One large mixing bowl, one medium bowl, whisk, cheese grater, measuring cups, measuring spoons, sharp knife and cutting board and medium ice cream scoop.
• Grate Your Own Cheese: Cheese that comes pre-shredded in those bags in the dairy section of the grocery store are a terrific timesaver. That said, for the best flavor and moisture, grate your own cheese.
• Muffin Liners: You may opt to use paper liners to line the cupcake pan in lieu of spraying the pan with cooking spray. I like to bake the muffins, and then place them into liners for serving.  
• How Do You Get High Top Muffins? I used a medium ice cream scoop to divide the batter which gives them a rounded look.
• How to Serve Cheese Muffins: You can enjoy these muffins for breakfast or brunch with eggs, bacon, sausage or ham. Enjoy them with a bowl of soup, stew or chili or alongside a spinach salad topped with chicken or any of your favorite salads.

Recipe Variations

• Flour: You can use 2 cups of all purpose flour sifted with 2 teaspoons baking powder, 1 teaspoon baking soda and 1/4 teaspoon salt in place of self rising flour.
• Cheese: You can use any variety of cheese in the muffin batter that your enjoy. Gruyere cheese, swiss cheese, gouda, monterey jack cheese or pepper jack cheese for spice.
• Butter: You can use 1/4 cup of vegetable oil in place of melted butter.
• Herbs: You can use fresh chives in place of green onions or add fresh thyme, rosemary or parsley.
• Buttermilk: You can use half and half or heavy cream in place of buttermilk.

Storage and Leftovers

• Leftovers: Store baked Cheese Muffins in an airtight container chilled for up to 3 days.
• Reheating: Reheat in single servings in the microwave.
• Freezer: Freeze these easy cheddar muffins in a freezer safe container or wrapped in foil for up to 2 months. Thaw in the fridge and reheat just before serving.

More Savory Muffin Recipes to Make

• These Cornbread Muffins are perfection with a bowl of pinto beans, chili or soup.
• These Nested Potato Skins made in a muffin pan, are always a hit!
• These Broccoli Cheese Muffins will have the family eating their veggies and loving them!
• Individual serving Meatloaf Muffins frosted with mashed potatoes.
• These Stuffing Muffins are delicious with turkey, chicken, ham or pork.
• Start your morning with these Bacon Egg Muffins.
• Easy Macaroni and Cheese Muffins with bacon.
• Turn leftover mashed potatoes into the Garlic Chive Mashed Potato Puffins.
• Parmesan Chive Muffins from King Arthur Baking.

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Helpful Kitchen Items:

• Muffin and Cupcake Pan
• Mixing Bowls
• Hand Mixer
• Measuring Set

Print

Cheese Muffins

Course Bread, Breakfast, Side Dish

Cuisine American, Southern

Keyword cheese-muffins-recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 189kcal

Ingredients

• 2 cups self rising flour
• 1 tsp seasoned salt
• 1 tsp dry mustard
• 1 tsp granulated garlic or garlic powder
• 1 tsp onion powder
• 1/4 tsp cayenne pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup chopped green onions
• 1 cup buttermilk or whole milk
• 1/4 cup salted or unsalted butter, plus 2 Tbsp melted, divided use
• 1 large egg

Instructions

• Heat oven to 425°F. Spray the wells of a standard 12 cup muffin tin with non-stick cooking spray. Set aside.
• In a large bowl use a whisk to sift the flour, seasoned salt, ground mustard, granulated garlic or garlic power, onion powder and cayenne.
• To the dry ingredients add 1 cup shredded cheddar cheese and green onions. Stir to coat with flour and evenly distribute.
• In a separate medium bowl, whisk milk, 1/4 cup butter and egg until fully blended. Add the wet ingredients to the flour mixture, stirring just until evenly moistened.
• Spoon or use an ice cream scoop to divide the batter into the prepared muffin cups. Sprinkle the tops with the reserved 1/2 cup cheddar cheese.
• Bake 18 to 20 minutes or until puffy and golden brown. Brush the tops with the reserved 2 Tbsp melted butter and serve warm.

Notes

• Flour: You can use 2 cups of all purpose flour sifted with 2 teaspoons baking powder, 1 teaspoon baking soda and 1/4 teaspoon salt in place of self rising flour.
• Cheese: You can use any variety of cheese in the muffin batter that your enjoy. Gruyere cheese, swiss cheese, gouda, monterey jack cheese or pepper jack cheese for spice.
• Butter: You can use 1/4 cup of vegetable oil in place of butter.
• Herbs: You can use fresh chives in place of green onions or add fresh thyme, rosemary or parsley.
• Buttermilk: You can use half and half or heavy cream in place of buttermilk.

Nutrition

Serving: 1serving | Calories: 189kcal | Carbohydrates: 17g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 315mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 0.4mg

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