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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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!
Hi! This recipe looks delicious! I haven’t made yet but am planning to for Christmas morning. I would like to use jumbo muffin pan, do you recommend any changes?
I feel bad but they weren’t that good, I keep biting it thinking it’s gonna be sweet but then its garlicky and cheesy ;(
Well, the heading does say “savoury” and “cheese”, and the recipe story frequently mentions garlic. So, how on earth were you expecting a sweet muffin?
Great recipe! An extra 50g of cheese and it easily makes 12
Great recipe, bullet proof. Much has already been said in the previous comments. I would just like to add that I love the brushing of butter garlic mixture as it gives the muffins such a nice crust.
This recipe is amazing! I was looking for a different take on breakfast muffins and this recipe did not disappoint! I’ve varied this recipe to add in green onions, bacon bits, peppers – all ended up wonderful! 10/10 would recommend!
How long should I bake your Savoury Cheese Muffins if I bake them in mini muffin tins?
Amazing! Great for all ages.
Have you made these as mini muffins before? Just wondering how long to bake for and approx how many you get when mini size, thanks!
I use this as a blank canvas for savory breakfast muffins and it’s worked great! I normally sub whole wheat flour, greek yogurt, and use less oil and add another egg but trying to make them healthier. I skip the garlic butter topping even though I’m sure it’s super delicious. I’ve added ham, scallions, sauteed onions, sausage, spinach…the possibilities are endless! Thanks for such a versatile recipe
Hi Nagi, I made these today with my support worker & we had them for morning tea. They came out perfectly & were absolutely scrumptious to smell, then eat.
Made these with some chopped sun dried tomatoes and kalamata olives. Mixed some parmesan in with the cheddar. Went down a treat at the neighbourhood Friday evening drinks. This recipe is bookmarked!
I made the cheese muffins.
Turn out perfect I also added dry tomatoes and olives
Yum
Best recipe- so fluffy! I added roast pumpkin pieces seasoned with rosemary and it was fantastic.
Hi,
I’m going to make these for my little one’s packed lunch- can they be frozen? Thanks!
Yes Katy – see Note 4 under the recipe! N x
Absolutely delish! By far the best savory muffin recipe I have ever made.
I added some grated courgettes with the cheese and used natural greek yogurt.
These muffins are moist and heavy & soooo darn delicious. The extra layer from the brushed garlic butter sets these muffins apart from any others I baked, bought or had at cafés!
I am 100% sharing this recipe with friends.
(I will however use non-stick spray to grease the tins next time.)
Thanks for the feedback Daphney, and the grated courgette is genius! Totally yum!! N x
Made it. Some changes though: used spelt flour seasoned with complete seasoning and a dash of Cayenne pepper
That’s great Tina – how did they turn out?? N x