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:
Garlic Bread. (Skip the artisan bread. Gotta use cheap French stick!)
Cheese and Garlic Crack bread (there are no words…)
Cheese, Herb and Garlic Quick Bread (loaf form, no yeast)
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
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!!
Is there a substitute for eggs… the recipe sounds great but I want to avoid egg
I Haven’t tried with any subs, sorry Mani! – N x
So delicious.
The garlic butter is a master stroke!
YUM
I’m so glad you loved the Olivia!
These came out tasting amazing! Although they didn’t rise as much as I thought they would, what could the reason be?
Hi Nagi,
Thank you for the tasty recipe!
Just wondering why it’s not recommend to use olive oil?
Thank you!
These delicious muffins were eaten by my family in one sitting! This is the savoury muffin recipe I will keep. Will experiment with added fillings.
My kids and I love your Dozer postings! He is adorable 💛.
Yes it’s SO VERSATILE! I’m so happy that they were a hit!
OMG! One word for you…. DIVINE! They didn’t last long and went really well with my chilli jam.
That sounds fabulous Kylie!!
I’ve tried this recipe and it’s yummy! What can I substitute the egg with if I needed to make it eggless?
Yum! thank you for this recipe Nagi. My family loves it. I shredded a block of caramelised onion cheese I found at Aldi and added feta plus a small jar of drained chargrilled veggies from Coles. These are sooo good with some tomato relish. You’re awesome.
I was looking for a savoury cheesy muffin recipe and stumbled upon yours.. Tried it today. The family loved it. Will make it again and often. Thanks
Thats great Anupama!
love the crunchy top. re-heated the muffins the next day and gobbled it up with a dollop of tomato jam. so yummy!!
Sounds to die for!
Amazing! My toddler loves these 😊
Thanks again Nagi. This is my go to cheesy veggie muffin recipe that my 1 year old loves, i keep a stash in the freezer. My husband thinks it’s the best veggie muffin recipe and my older 2 kids love them too. We love your recipes, i always recommend your website to family and friends. Thanks again😊👍🏼
Wahoo that’s great Jessie!!
I will attempt to use mozzarella but increase the savory herbs! What do you think?
You could increase the herbs if you like, they will taste amazing!
Absolutely delicious, so light and fluffy and so tasty.
Yes!!! I’m so happy you loved them!
Can I use self raising flour? And if how much then?
Thanks for sharing this recipe Nagi – wanted something quick and easy to bake on a Sunday afternoon and these turned out far better than I expected!
The melted butter is a great addition, the crispy crust is great. I will definitely be making these again – maybe with courgette (zucchini), or jalapenos, or spring onion… 🙂
There are so many possibilities Charlotte!
Those are delish and perfect for lunch boxes!
I put zucchini, carrot, ham and cheese. I didn’t have yoghurt so i put another egg. They were still nice. Next time I’ll make them properly
I was asked to bring savoury muffins for an Easter Sunday brunch so made a test batch of these today. Omg, they are soooo good! Fluffy and light on the inside, golden and crunchy on the outside! Perfect hot out of the oven with a little butter ( or a lot! ). I sprinkled a little Parmesan on the top before baking but didn’t make any other changes. So glad I stumbled across this recipe ( and your site Nagi ). Your Red Velvet cake recipe is next on my to bake list!
Hi Nagi! Thanks so much for the recipe! I’ve just tried it; the muffins are soft (despite my more than 8 little stirs, haha) and yummy!
I didn’t do the garlic butter, I used muffin liners, used the entire 1 packet of grated cheese, put in 3 cloves of grated garlic, half tbsp of dried herbs, and 1 green chili and 1 red bird’s eye chili (cut finely for both). I’ll definitely make these again. I’ll probably add more herbs, garlic and up the spiciness!
Great to hear!!
Hi Nagi these muffins were to die for..my extras were what I had in the fridge…bacon, carrot, fresh basil, sun dried toms & mushrooms…the garlic butter was sensational… this recipe is a keeper…thank you for another awesome recipe
Sounds great Kym!!
Yummy
Terrific Farida, I’m glad you love them!
I’m making an appetizer for my club’s wine tasting tomorrow. I think these sound perfect, but I have no sour cream or yogurt, and I can’t get out to shop. I’m going to try buttermilk. Let me know if this is a mistake,.
Hi Carol, I haven’t tried with buttermilk – love to know if it works!
I made these today with buttermilk! Turned out perfect 🤤 May add a tad more salt and a pinch of sugar next time though! Overall so damn good!