Description
Deliciously cheesy and savory cheese muffins made with sharp cheddar and a touch of garlic and chives. Perfect as a side dish or a snack, these muffins have a tender crumb and golden tops, baked to perfection in just 20 minutes.
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
- 2 tablespoons chopped chives or green onions
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or line it with paper muffin liners to prevent sticking.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and garlic powder (if using). This ensures the baking powder is evenly distributed to help muffins rise.
- Add cheese: Stir the shredded sharp cheddar cheese into the dry mixture, making sure the cheese is evenly coated in the flour mixture to prevent it from sinking during baking.
- Mix wet ingredients: In a separate bowl, whisk together the eggs, milk, melted unsalted butter, and Greek yogurt or sour cream until smooth and well combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix with a spatula or wooden spoon until just combined; do not overmix to avoid tough muffins.
- Fold in herbs: If using, fold in the chopped chives or green onions to add fresh flavor and color to the batter.
- Fill muffin cups: Divide the batter evenly among the muffin cups, filling each approximately 3/4 full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until the muffin tops turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the muffins to cool in the pan for 5 minutes to set, then transfer them onto a wire rack to cool further. Serve warm or at room temperature.
Notes
- You can substitute other cheeses such as Gruyère, pepper jack, or a cheddar blend for varied flavors.
- These cheese muffins pair perfectly with soups, salads, or breakfast spreads.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
