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!
-
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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Ngan Nguyen says
Hi , thank you for sharing your recipes. I tried this garlic cheese muffins and some how it tasted a bit floury. Although i baked them at 200 degrees for 35 minutes , so i don’t them were undercooked. Oh and this is my first time baking anything 🙂 so can you help me figure out what went wrong? Thank you so much
Nagi says
Hi Ngan! What type of flour did you use?? Normal flour??
Ngan Nguyen says
Hi Nagi, I used plain flour. I took a photo of my muffins. But I don’t know how can I attach it in the comment here.
Megha says
My husband just loves garlic bread. When I saw these muffins, I decided to try them. Just reduced the ingredients and made for two. They were super yummy. We couldn’t even wait for them to cool down.
Nagi says
Thank you Meghan! I’m so glad that you enjoyed it, and thanks for letting me know! N xx
Ally says
So good when I made it ! I added a bit more milk to my batter, it looked a bit dry and I cooked it longer and added more garlic but they turned out amazing so good
Ally says
The garlic muffins turned out so well ! I added a little extra milk to my battery because it Looked a bit dry and added more garlic but turned out amazing. I also added less butter on top of the balls so it was less fat and cooked them a bit longer but so good !
Nagi says
I’m so glad you enjoyed this Ally! Thanks for letting me know! N x
Faiza says
Hi! I’m dying to try this! Just wanted to ask; if i want to half the ingredients, should i keep the oven temperature and baking time the same? Also, i have shredded mozzarella instead of a block, will that work? Thanks in advance!
Nagi says
Hi Faiza! Yup for sure that will work with shredded and the bake time and temp will be the same 🙂 Well, maybe a couple of minutes less, but around the same!
Faiza says
Just wanted to let you know that I made it and everyone loved it! The only thing I would do next time is like triple the garlic and cheese haha! Not because the recipe was lacking, just because everyone in my family loves garlic and cheese. I will definitely be making this again! Thanks ❤️
Nagi says
BA HA HA! That could have been ME writing that message!!! So glad everyone enjoyed these Faiza! N x
Lynette says
Hi Nagi, just thought I’d let you know that we are about to go camping again and that I found some bigger , sturdier muffin papers at a cheap store and itching to try them out . I had no trouble before but I may have to adjust the cooking time now, Over the years I have just about made everything in our camp ovens, weather permiting,and had my share of flops, and now quiet a few of your recipes are in my campbook, I’m in my 70’s now and still love to cook. Thanks for sharing with us
Nagi says
I’m honoured that some of my recipes are in your camp book Lynette!!! What are you favourite things to cook when you camp?? I’m big into skewers over charcoal – such a treat to cook over real flames!
Muna Kenny says
Love it!
Nagi, if you keep posting pics with oozing cheese like that, one day you’ll find me standing in front of your doorstep 🙂
Nagi says
Promises promises…. 😉
Mike in South Dakota, USA says
I’m a little confused about your instructions for oven temperature when you say– “Preheat oven to 180C/350F (fan forced) / 200C/390F (not fan forced oven)”. My US oven is electric and a fan comes on as heat increases with regular ‘baking’ … and that is not the same as when I set the dial to ‘convection’ baking. So what is it when you say ‘fan forced’?
Nagi says
Hi Mike! thanks for the question, I think there is a lot of confusion around different types of ovens and clearly I did not explain it properly so I will explain it better in the recipe. 🙂 Convection ovens are fan forced ovens – just the difference between US and Australian lingo. They are the ovens where there is a fan to blow the air around the oven for faster more even cooking. What I am confused about is that you say that the fan turns on even when you don’t have the dial turned to convection?? Basically, when the fan is NOT on, it is a regular oven and in this case, the oven temp needs to be higher i.e. 200C/390F. I have added a Note 1A to explain this. Hope it helps!
Lynette says
Hi, these look amazing! Can I use self-raising flour instead? Cos I have those on hand..
Nagi says
Hi Lynette! You can, and omit the baking powder but you will still need the baking soda 🙂
Celeste | The Whole Serving says
This takes cheesy garlic bread to a whole new level. If I could eat with my eyes I would be so full.
Nagi says
I KNOW right?? 😉
Lynette says
We are camping and hubby done my mail and found these, yep they turned out perfect in the camp oven , love my camp oven, so now to print them out for my camp book when we go home, keep the beaut recipes coming.
Running out of cheese ,damn
Nagi says
Screech!!! I am so glad they worked out in the camp oven, I have never tried that!!!
Cuckoo Chef says
Hi, at what point do you put the grated cheddar cheese in Nagi?
Nagi says
Hi Cuckoo Chef! Stir it through after the dry ingredients are mixed in 🙂
Victoria of Flavors of the Sun says
OOOOHHHH…I must make these. MUST. Thanks, Nagi.
Nagi says
Hope you DO Victoria!!! 🙂
mila says
Oh no you didn’t!!! Seriously girlfriend this is one of my favorite recipes that you have made. Yup fantastical! That’s what these are…
SAORI Japanese Sauce says
OMG! This is what I was looking for!
I am Japanese and I don’t like super sweet Australian muffins.
Our son and I will be making these this afternoon!
You saved me☆
Nagi says
I know exactly what you mean! I’m Japanese by birth, and I very rarely buy muffins, they are TOO SWEET!!! I love Japanese baked goods, they are the BEST!!!
Jem @ Lost in Utensils says
Dear God! I also would not be waiting for these to cool down. Straight outta the oven!!!
Evelyne CulturEatz says
So awesome!!!!! you muffin-ized the amazing cheesy garlic bread! they must be so good.
Nagi says
SO good!!!
Lady Alexandra Redfearn says
Hello, can you please add in the Imperial measurements as trying to convert from cups is a minefield.
Nagi says
Hi Lady Alexandra – I’ve added grams for flour etc 🙂 Hope that helps!
Kevin | Keviniscooking says
Brilliant idea here and the photos are drool worthy. Holy smokes…. we’re off to hit up our favorite Dim Sum house this morning, but I’d gladly enjoy a few of these right now. See you soon. 🙂
Nagi says
I’d take your empanadas over these ANYDAY 🙂
Caitlyn says
Yum!! What did you serve them with?
Nagi says
Hi Caitlyn! I have only ever served these as a snack or brekki on the go but they would be FAB as a side! Happy weekend! N x