There is something wonderfully comforting about a warm muffin fresh out of the oven, especially when it’s packed with rich, melted cheese and a hint of savory herbs. This Cheese Muffins Recipe captures that magic perfectly, blending sharp cheddar and Parmesan into a tender, fluffy bite that’s equally delightful for breakfast, lunch, or a snack. Whether you’re new to baking or a seasoned pro, these muffins offer a fantastic balance of cheesy flavor and soft texture that will have you reaching for seconds in no time.
Ingredients You’ll Need
These ingredients are simple yet thoughtfully chosen to build layers of flavor, texture, and aroma that make this Cheese Muffins Recipe a standout. Each element plays a crucial role, from the fluffy all-purpose flour base to the sharp cheeses that give it that irresistible cheesy punch.
- 2 cups all-purpose flour: The foundation providing structure and tenderness to the muffins.
- 1 tablespoon baking powder: Helps the muffins rise to a perfect, fluffy height.
- 1/2 teaspoon baking soda: Combines with buttermilk to create extra lift and lightness.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering the cheesy goodness.
- 1/4 teaspoon garlic powder (optional): Adds a subtle depth and savory warmth.
- 1 1/2 cups shredded sharp cheddar cheese: Infuses the muffins with bold, tangy flavor.
- 1/4 cup grated Parmesan cheese: Contributes a nutty, salty note that complements cheddar beautifully.
- 1 cup buttermilk: Keeps the muffins moist, tender, and slightly tangy.
- 2 large eggs: Bind everything together and add richness.
- 1/4 cup unsalted butter (melted): Provides a luscious mouthfeel and golden crumb.
- 2 tablespoons chopped fresh chives or parsley (optional): Introduces a pop of freshness and color.
How to Make Cheese Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Set your oven to 375°F to ensure it’s nicely preheated by the time your batter is ready. Grease your 12-cup muffin tin or line it with paper liners to make removing the muffins effortless and to prevent sticking. This step sets you up for success later on!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the optional garlic powder. This combination creates the perfect tender structure and provides subtle savory notes that enhance those cheesy bites.
Step 3: Add the Cheeses
Gently stir the shredded sharp cheddar and grated Parmesan into the dry mixture, coating each bit of cheese with flour. This clever trick prevents the cheese from sinking to the bottom during baking and ensures an even distribution of cheesy goodness in every muffin.
Step 4: Combine the Wet Ingredients
In a separate bowl, whisk together the creamy buttermilk, eggs, and melted butter until smooth. This mixture adds richness, moisture, and a lovely tang that balances the robust cheese flavors.
Step 5: Bring Wet and Dry Ingredients Together
Pour the wet ingredients into the dry cheese mixture and stir just until everything is combined. Be careful not to overmix; a few lumps are perfectly fine here to keep your muffins tender and light.
Step 6: Fold in Fresh Herbs (Optional)
If you’re using chopped chives or parsley, gently fold them into your batter now. These herbs bring a fresh, vibrant touch that brightens the overall flavor experience.
Step 7: Fill Muffin Cups and Bake
Divide the batter evenly among the muffin cups, filling each about three-quarters full to give your muffins room to rise beautifully. Bake in the oven for 18 to 22 minutes, or until the tops turn a gorgeous golden brown and a toothpick inserted in the center comes out clean.
Step 8: Cool and Enjoy
Allow your muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool just enough so that they’re safe to handle but still warm. This is when the cheese aromas really come alive and you’ll be ready to dig in!
How to Serve Cheese Muffins Recipe
Garnishes
Sprinkle a little extra shredded cheddar, chopped fresh herbs, or even a pinch of smoked paprika on top just before serving for a little visual flair and an extra burst of flavor that captivates the senses.
Side Dishes
These cheese muffins are incredibly versatile and pair wonderfully with a crisp green salad, a bowl of hearty soup (tomato or butternut squash work beautifully), or alongside scrambled eggs for a fulfilling breakfast.
Creative Ways to Present
For entertaining, slice muffins in half and fill them with a smear of garlic butter or a dollop of creamy herb-infused cream cheese to create mini sandwiches. They also make fantastic appetizer bases topped with smoked salmon or a fresh tomato salsa for a savory bite-sized treat.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your cheese muffins in an airtight container at room temperature for up to two days. This keeps them moist but still fresh. If you expect to keep them longer, refrigeration is a better option.
Freezing
Cheese muffins freeze beautifully! Wrap each mufffin individually in plastic wrap and place them in a resealable freezer bag. They can be frozen for up to three months, allowing you to enjoy cheesy delights whenever the craving strikes.
Reheating
To revive frozen or stored muffins, simply microwave for 20 to 30 seconds or warm them in a preheated oven at 350°F for about 10 minutes. This will restore their soft interior and melty cheese appeal perfectly.
FAQs
Can I use other types of cheese in this Cheese Muffins Recipe?
Absolutely! Feel free to experiment with Gruyère, Swiss, pepper jack, or a blend of your favorites. Just keep the overall cheese quantity similar to maintain the texture and flavor balance.
Is it necessary to add buttermilk?
Buttermilk adds moisture and tang that really elevates these muffins, but if you don’t have any, you can substitute with milk mixed with a tablespoon of lemon juice or vinegar to mimic acidity.
Can I make these muffins gluten-free?
Yes, with some adjustments. Use a trusted gluten-free flour blend that’s suitable for baking. Keep in mind the texture may differ slightly but the cheesy flavor will still shine through!
How do I prevent the cheese from sinking to the bottom?
Coating the shredded cheese in flour before adding it to the batter helps keep the cheese evenly distributed instead of settling at the bottom of the muffins during baking.
Are these Cheese Muffins Recipe suitable for freezing and reheating?
Definitely! They freeze well and hold their flavor and texture when reheated, making them great for meal prep or quick tasty snacks anytime.
Final Thoughts
If you’re looking for a simple yet irresistibly delicious treat to add to your baking repertoire, I wholeheartedly encourage you to try this Cheese Muffins Recipe. It’s the kind of warm, cheesy comfort food that feels like a little celebration with every bite. Bake a batch, share with friends or family, and enjoy the smiles that come with each muffin. Happy baking!
Print
Cheese Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These savory cheese muffins are a perfect blend of sharp cheddar and Parmesan, enriched with buttermilk and a hint of fresh herbs. Ideal for breakfast, snacks, or as a side to soups and salads, these easy-to-make muffins come together quickly and bake to a golden, fluffy perfection with a cheesy, flavorful bite every time.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder (optional)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
Additional
- 2 tablespoons chopped fresh chives or parsley (optional)
Instructions
- Preheat the oven and prepare muffin tin: Preheat your oven to 375°F. Grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and optional garlic powder until well combined.
- Add cheeses to the dry mix: Stir in the shredded sharp cheddar and grated Parmesan cheeses to coat them evenly with the flour mixture, which helps prevent the cheese from sinking during baking.
- Mix wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted unsalted butter until smooth and well combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients and gently stir with a spatula just until combined. Avoid overmixing to keep the muffins tender.
- Fold in herbs: Gently fold in the chopped fresh chives or parsley if using—they add a fresh, aromatic flavor to the muffins.
- Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool slightly. Serve warm for the best flavor and texture.
Notes
- For a spicy kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the batter.
- These muffins pair wonderfully with soups, salads, or breakfast spreads.
- You can experiment with cheese varieties such as Gruyère, Swiss, or pepper jack for different flavors.
- Do not overmix the batter to prevent tough muffins—stir just until ingredients are combined.
- Use fresh herbs like chives or parsley for a subtle but fresh flavor boost.
