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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Laraine Jones says
Muffins are a winner every time. Can you please tell me if I can re-heat them and if so……..microwave or oven?
Daniel Martyn says
This is where I should leave an inspiring comment….You know that 1 comfort food….”There end of the lesson”
Mary K. says
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!
Greg says
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 🙂
Felicita Ching says
The best savoury muffins. I added lots of pickled jalapeño peppers chopped which brought them to another level. Served them with red pepper jelly.
Esther says
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 😍😍😍
Tracy Jones says
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.
Linda Cox says
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 ,
Julia says
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!
Hali Luria says
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?
Wheaty says
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 ;(
Caron says
What recipe were you looking at as this one doesn’t mention sweet at all? It clearly states garlic and cheese and these muffins are so delicious, give them a try
Sam says
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?
Sam says
Great recipe! An extra 50g of cheese and it easily makes 12
Nazifa says
I made this completely dairy free with vegan cheese, vegan butter, oat milk, and vegan cream cheese (instead of sour cream), and it worked so well. I also added cooked veggies and lots of dried herb seasonings. One of the best muffins I’ve ever had.
mia says
Delicious!, easy and they look good too! Definitely saving this recipe!
Vesna says
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.
Stephanie says
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!
Catherine says
How long should I bake your Savoury Cheese Muffins if I bake them in mini muffin tins?
Leo says
Amazing! Great for all ages.
Anna says
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!
Amber says
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
Claire says
Amazing recipe. Easy to make,tastes delicious. A garlic lovers dream 😍