These Cheese Muffins will disappear in seconds! Quick and easy, sinfully more-ish, these savoury muffins are buttery and garlicky with golden crusty tops and fluffy moist insides.
Keep a stash for snacking, pop them in lunch boxes or serve a basket of these with dinner!
Cheese Muffins – a great savoury muffin recipe!
So basically, these muffins are every cheese-lovin’-Carb-Monsters’ dream come true.
Inhale deeply, and you’ll get a waft of buttery garlicky goodness mingling with that unmistakable smell of melting cheese.
Look closely, and you’ll feel the warmth radiating from these muffins, fresh out of the oven.
That top one’s got your name written all over it. Go on. I saved it for you!
OK, technology hasn’t advanced quite far enough yet that I can deliver you fresh-out-of-the-oven Cheese Muffins through a screen.
But luckily, just 10 minutes of effort is all that stands between you and and a fresh batch of these!
Add-in options for these savoury muffins
These Cheese Muffins are absolutely terrific as is, and it’s how I make them most of the time.
Having said that though, it’s a sensational base for all sorts of add ins. Imagine the possibilities! I’ve used sun dried tomatoes, olives and feta in the photo below. Try mushrooms, spinach, zucchini (grated and excess liquid squeezed out), BACON, ham, chorizo, even cooked chicken. You could really turn these savoury muffins into a mini meal!
I’ve added some more suggestions in the recipe notes – basically, just add 1 1/4 to 1 1/2 cups of whatever add ins you want.
Give me any combination of cheese, garlic, butter and bread, and it’s all over. It’s almost worrying that I have not one, but FIVE versions of garlic bread in various forms on this blog:
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Garlic Bread. (Skip the artisan bread. Gotta use cheap French stick!)
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Cheese and Garlic Crack bread (there are no words…)
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Cheese, Herb and Garlic Quick Bread (loaf form, no yeast)
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These Cheese Muffins.
Now if you’ll excuse me, I need to grab one of these Cheese Muffins while they’re still warm. One of the most torturous photo shoots I’ve done in a while! – Nagi x
MORE SAVOURY MUFFIN RECIPES
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Bacon and Egg Breakfast Muffins – with a whole egg inside!
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Cornbread Muffins – personal favourite!
WATCH HOW TO MAKE IT
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Savoury Cheese Muffins
Ingredients
Butter and Cheese:
- 3 tbsp / 50g salted butter (unsalted + salt)
- 2 garlic cloves , crushed
- 2 cups / 200g grated cheddar cheese (Note 1)
Dry Ingredients
- 2 cups / 300g plain flour (all purpose flour)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda / bi-carb soda (Note 2)
- 1/2 tsp salt
Wet Ingredients
- 1 egg (large, about 60g / 2 oz) , lightly whisked
- 1 cup milk (full or low fat)
- 1/4 cup / 60 g sour cream (or plain yoghurt)
- 1/3 cup / 85 ml vegetable oil (or any plain oils, not olive oil)
- 1/4 cup finely chopped fresh parsley (Note 3)
- 1 garlic clove , crushed
Instructions
- Preheat oven to 180C/350F (standard) or 160C/320F (fan).
- Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Mix.
- Brush a 12 hole standard muffin tin generously with butter, being sure to slather with some garlic. Reserve some butter to brush tops.
- Whisk Dry ingredients in a bowl.
- Whisk Wet ingredients in a separate bowl.
- Pour Wet into the Dry ingredients bowl. Mix 8 times. Add cheese, mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
- Divide between 11 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin to top (if in ball shape due to scooper, leave as is). See video.
- Bake for 22 - 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
- Remove onto cooling rack, brush with remaining butter (microwave again if needed) and cool slightly before getting stuck into them!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
He’s home! The first thing I thought when I saw his shaved leg was “Yessss!!!! 25% less fur droppage all over the house!” 😂
In all seriousness though, he is doing just fine. Zonked out for most of the day.
I am loving that harness he got sent home with. And so is Dozer – just that little bit of help to get him on his feet and hobble outside to the toilet. That’s the most action he’s going to get for a while!!
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I have just taken these out of the oven. My kitchen smells amazing. I removed them from the tins immediately after brushing the tops with the garlic butter and they didn’t stick or crumble at all. Ended up with 12 after adding feta, olives and sundried tomatoes. Now I’m off to taste test! I’m certain they won’t last long!
Most beautiful muffin ever eaten *****
I added cooked kale and bacon and now it’s my favorite breakfast! Thank you for the great recipe!
Made these in mini loaf tins and served with your ham and pea soup ( ham bone from freezer!). Yummy!!!!!!
Muffins are a winner every time. Can you please tell me if I can re-heat them and if so……..microwave or oven?
I made these for the first time. I substituted milk for buttermilk and added green onion. They turned out light and fluffy. 🤤
Will try a stronger cheese next time.
This is where I should leave an inspiring comment….You know that 1 comfort food….”There end of the lesson”
I made these and they are SO fluffy and GOOD! Truth be told, however, the next day they definitely lost a little something but were still edible. I had frozen half of them and that did the trick. If you can’t finish them the same day, freeze and thaw! I’m going to make 3 batches for church.
I added some crumbled feta to mine and will continue to do that. I didn’t give them 5 stars only because they don’t taste as good the next day. Love them nonetheless!
Thank you for the recipe!
Now that I am retired and have time to bake, I’ve been making these for my wife’s lunches over the past couple of months. I’ve upsized the recipe slightly so the muffins are bigger and add grated zucchini. Mine need a couple of extra minutes of baking. Also I add the cheese to wet ingredients before adding the wet to dry. It helps in a more even spread of the cheese. Its probably not standard baking technique but I’m too old to care 🙂
The best savoury muffins. I added lots of pickled jalapeño peppers chopped which brought them to another level. Served them with red pepper jelly.
Yep truly amazing! I made them with gluten free flour, the freee from one and they turned out so light and fluffy, you wouldn’t even be able to tell that they are gluten free 😍😍😍
Beautiful results. Easy to follow, simple ingredients and great taste. I added chunks of feta and it made 12 large muffins that did not stick to my pan.
Made, these turned out great, it made 15 patty cake size. sadly stuck to the pan, broke them up getting them out, will get new non stick patty tins ,
I made these and they are the best I’ve come across. They were mouth watering and moist! I added; bacon, paceman, capsicum, red onion and herbs. Will definately make these on a regular basis.
Man these are delicious!!! Just whipped them up with some prosciutto and chives and Parmesan!!!! Omg Nagi you never fail to impress with your recipes……. I’m trying to stop myself from slathering another one in butter and smashing it down ❤️❤️❤️❤️
I made this recipe today and it is really tasty! I didn’t have enough parsley, so I diced some scallions to sub and they are delish! I actually made them to take to friends who we WERE going to pick up at the airport at 11:30 pm (I thought they might need something for breakfast tomorrow am). After splitting one with my husband to see how they turned out…nudge nudge…wink wink, we found out their trip is delayed until 1:30 am. We promptly ate another. The numbers are dwindling. Not sure they are going to make it.
Amazing recipe and so forgiving. Was super quick to make too! Thanks Nagi!
Obsessed with everything on Nagi’s site – my go to food blog for pretty much everything. This recipe is another winner! We made half with sun dried tomatoes, half without. Delicious!
These muffins are so good, I may never make a sweet muffin again! I was short 50g on the cheddar so added in some blue cheese…so delicious. Will definitely make a batch to supplement the next soup I make (that is…when it’s not 37 degrees outside)
Holy Dooley! Flipping delicious! I added cooked chorizo bits and fresh chopped spinach! Winner winer.