Savoury Cheese Muffins
Golden, cheesy muffins with garlic butter, cheddar and a soft, fluffy center. Serve them warm as a snack, side or lunchbox treat.
By Cookin' Kitchen
- Total: 35 minutes
- Makes: 11 muffins
Recipe
Savoury Cheese Muffins
Golden, cheesy muffins with garlic butter, cheddar and a soft, fluffy center. Serve them warm as a snack, side or lunchbox treat.
Cookin' · https://cookin.club/recipes/savoury-cheese-muffins
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Makes
- 11 muffins
Ingredients
For 11 muffins
Butter and Cheese
Dry Ingredients
Wet Ingredients
Equipment
- Oven
- Microwave-safe bowl
- Muffin tin
- Mixing bowls
- Pastry brush
- Cooling rack
Instructions
Method
Step 1: Preheat the oven to 180°C/350°F (160°C fan-forced).
Step 2: Make the garlic butter: Put the butter and garlic in a microwave-safe bowl. Melt in two 30-second bursts, then mix.
Step 3: Grease 11 holes of a standard muffin tin generously with the garlic butter, making sure to spread some garlic into the holes. Use most of the butter, reserving a little to brush over the muffin tops later.
Step 4: Make the batter: Whisk the dry ingredients together in one bowl. Whisk the wet ingredients in a separate bowl. Pour the wet ingredients into the bowl of dry ingredients and mix 8 times. Some flour may remain unmixed.
Step 5: Add the cheese. Stir as few times as possible to incorporate the remaining flour, no more than 7 large stirs. The batter can be lumpy.
Step 6: Divide the batter among 11 muffin-tin holes. The batter should be thick and fill each hole to the top. If scooping leaves the batter in a ball shape, leave it that way.
Step 7: Bake for 25–27 minutes, until the muffins are domed, golden and crusty. A toothpick inserted into a muffin should come out clean.
Step 8: Brush the remaining butter over the muffin tops, re-melting it if needed. Cool the muffins in the tin for 5 minutes, then transfer them to a cooling rack. Cool for at least 5 more minutes before eating.
Notes
Ingredient options
Use a flavoured cheese that melts; grated cheddar or Tasty cheese works well. Avoid mozzarella, which has less flavour. Store-bought shredded cheese is suitable.
If you don’t have baking soda, use an extra 2 1/2 teaspoons of baking powder. Alternatively, use self-raising flour instead of plain flour and omit both the baking powder and baking soda.
Replace the parsley with fresh chives, 1 tablespoon dried parsley or 1 1/2 teaspoons of a stronger dried herb such as thyme, oregano, mixed herbs or basil. You can also leave it out.
For add-ins, stir up to 1 1/2 cups into the batter with the cheese. Options include sun-dried tomatoes, feta, olives, ham, cooked bacon, grated zucchini, grated carrot, chopped spinach, cooked bell peppers, cooked mushrooms, cooked chorizo or chopped cooked chicken. Salt grated zucchini, leave it for 20 minutes, then squeeze out the excess water.
Storage
Keep the muffins in an airtight container for up to 4 days in a cool pantry or 5 days in the fridge. They can be frozen for 2–3 months. They are best served warm.
Cup sizes vary: a US cup is 236 ml, while a cup used in the rest of the world is 250 ml.
Nutrition per muffin
- Calories
- 281 kcal
- Fat
- 19 g
- Saturated fat
- 7 g
- Carbohydrates
- 20 g
- Sugar
- 1 g
- Fiber
- 1 g
- Protein
- 8 g
- Sodium
- 242 mg
- Cholesterol
- 49 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
These savoury cheese muffins bring together cheddar, garlic and buttery, golden tops. Serve them warm as a snack, pack them in lunch boxes or offer them alongside dinner.
The batter is mixed briefly to help keep the muffins soft. This recipe makes 11 muffins.
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