These muffins are buttery, cheesy and garlicky – just like cheesy garlic bread – except in muffin form. They are extra moist and have a gorgeous golden crust all over. Definitely a big step up from the usual muffins!!
These are without a doubt the best muffins I have ever had. “OMG these are so good!”, I muttered to myself with a mouth full of still-warm-from-the-oven-muffin. I actually wanted to do a jiggy around the kitchen, that’s how happy I was. And I SERIOUSLY considered called these Cheese & Garlic Crack Muffins – the muffin form of the ever popular Cheese & Garlic CRACK Bread.
Kitchen experiments rarely work out first time for me. This, however, worked perfectly first go. I was actually surprised because baking is not my forte. I mean, I can bake just fine. It’s just that I have a much broader repertoire and ability to create “from scratch savoury recipes than baked goods.
So when these came out first go just as I envisioned it, I was pretty darn happy!
These are definitely not like your usual muffins. Not even the usual savoury muffins. These are extra moist, loaded with cheese (cheddar for flavour and mozzarella or Monterey Jack for that knee-weakening-gooey-cheese-moment) and fragrant with garlic. They are buttery both inside and out, and have a gorgeous golden crust all over.
And this is how it’s done: batter in the base, top with a small slice of cheese, drizzle with garlic butter, top with more batter and drizzle with more garlic butter. Yes, double garlic butter. I highly recommend. I made the mistake of skimping on the butter once, and it just wasn’t buttery / garlicky enough!
And this is how it comes out, straight out of the oven. Check out the gorgeous golden crust!!!
That moment when you break open a warm muffin and you’re greeted with the sight of gooey cheese and the smell of buttery garlic…..
While you might be lusting after the gooey cheese in the middle of these muffins, let me assure you – these have plenty of flavour even without it. I’ve made these without the mozzarella and they taste just as good. In fact, if you are planning to make these to consume at room temperature or “on the go”, then I’d skip it because it doesn’t add (much) flavour and the cheese in the centre won’t be gooey.
Now if you’ll excuse me, I need to grab one of these muffins while their still warm. One of the most torturous photo shoots I’ve done in a while! – Nagi x
PS OK here. I took it, broke it open and just before I shovelled it in my mouth, I snapped one last pic for you. Because – you know. Melted cheese. It’s just so beautiful. 😉
- 2 cups plain flour (250g)
- 1½ tsp baking powder
- ½ tsp baking soda / bi-carb soda (Note 1)
- ½ tsp salt
- 1 egg, lightly whisked
- ¾ cups + 2 tbsp milk (220ml)
- 1 tsp white vinegar (or lemon juice)
- 3 tbsp sour cream (or plain yoghurt)
- 4 tbsp vegetable oil (or any plain oils, not olive oil)
- ¼ cup finely chopped fresh parsley (or 2 tbsp dried)
- 1 garlic clove, crushed
- 2 cups grated cheddar cheese (~175g - 200g) (Note 1)
- 3oz/90g salted butter (about ⅘ of a stick)
- 2 garlic cloves, crushed
- 12 slices of mozzarella or Monteray Jack cheese, 3cm/2.5" squares (~3mm / ⅛" thick) (Note 1)
- Preheat oven to 180C/350F (fan forced / convection) / 200C/390F (not fan forced / convection - Note 1A).
- Spray a 12 hole standard muffin tin.
- Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Keep warm (just leave in microwave).
- Sift together Dry Ingredients in a bowl. Make a well in the centre, add Wet Ingredients except grated cheese. Mix until just combined (it should be a lumpy thick batter), then stir through cheese.
- Dollop a heaped tablespoon (or about ½ ice cream scooper which is what I use) into each hole. Top with a slice of cheese and drizzle each with 1 tsp garlic butter. Divide remaining batter between muffins (about ¾ ice cream scoop / 2 level tablespoons), then drizzle over remaining garlic butter (about ½ tsp each).
- Bake for 20 - 25 minutes or until the muffins are golden on top and spring back when touched in the centre. (Note 2)
- Best served warm so the cheese in the middle is gooey! But also divine at room temperature.
1A. Fan forced / convection ovens are those with a fan that blow air around inside the oven. These ovens cook faster and more evenly. Ovens without the fan - sometimes referred to as "conventional ovens" - need to be at a slightly higher temperature because the oven does not get as hot.
2. This muffin has more ingredients than really basic ones, calling for both baking powder & baking soda, plus the sour ingredients (lemon + sour cream) to activate the baking soda. The reason is because the cheese and butter makes this muffin a bit denser than ordinary muffins, so I use baking soda for extra lift (because baking soda is 2-3 times stronger than baking powder).
You can substitute the baking soda with 2 tsp of baking powder but the muffin won't be quite as light and fluffy - but it will still rise, don't worry!
3. The skewer test might be misleading for these muffins because of the gooey cheese inside. So use the touch-spring back test. 🙂
4. These stay fresh for 2 days in an airtight container. But if you reheat them, they they are good for 3 - 4 days (because warming them up makes them super moist again!). These can also be frozen for 2 - 3 months.
5. As always for baking recipes, I have made these using Australian cups (imperial measurements used by the most of the world, including Europe, NZ) as well as US cups. I actually made these while I was in LA at a friend's house and they came out just as they do when I made them at home!
Nutrition per muffin, going all out as per the recipe. If you use low fat cheddar cheese, which I have tried and I could not tell the difference, it reduces to 251 calories. If you halve the butter and just use butter for the filling and spray the top with oil instead of drizzling with butter, it reduces to 220 calories.