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!!
OOOOHHHH…I must make these. MUST. Thanks, Nagi.
Hope you DO Victoria!!! 🙂
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…
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☆
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!!!
Dear God! I also would not be waiting for these to cool down. Straight outta the oven!!!
So awesome!!!!! you muffin-ized the amazing cheesy garlic bread! they must be so good.
SO good!!!
Hello, can you please add in the Imperial measurements as trying to convert from cups is a minefield.
Hi Lady Alexandra – I’ve added grams for flour etc 🙂 Hope that helps!
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. 🙂
I’d take your empanadas over these ANYDAY 🙂
Yum!! What did you serve them with?
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
These look amazing! Cheese and garlic butter, my favourite!
Thanks Sarah! Hard to go wrong with that flavour combo, isn’t it?? 🙂
These look incredible Nagi! My mouth filled with drool… and I wish I lived near u. Saw your balsamic chicken video..delicious!! Gotta make that real soon. Xo..
Awww, thank you hun! I’m so glad you like the look of these!! N x
Good lord. My wife’s off visiting her sister for a few days. What am I going to do after I make a dozen of these warm, cheesy muffins? Restraint. Restraint? That’s what I’ll need … restraint. Who am I kidding? Yumm!
BA HA HA!!! Yes, that is a big problem!!! Pop most of them in the freezer, how about that?? 😉
Oh goodness! Look at that gooey, oozy cheese! Yum. I love a savory muffin, these look incredible. If you where just a little further north right now I would have to have you over for lunch (you bring the muffins). Your so close yet so far 🙂
BA HA HA!! I promise to travel up that way one of these days, I’ve never SEEN that part of the states!! N x
Nagi! You are killing me. Oh my heavens what I wouldn’t give to be in your kitchen fighting Dozer to get to those muffins. I love to bake and these would be so scrumptious in the morning with my eggs — oh heck forget the eggs and just give me muffins. You out did yourself. 10 yums on this one. Have a great weekend.
Oops sorry Marisa! 🙂 I don’t mean to torture you!!! Hope you have a wonderful weekend too – any exciting plans??
Oh, I just thought of adding chopped scallions for a bit of oniony flavor, too! Nom nom nom. This recipe looks pretty flexible for add-ons.
Oooh yes! If you do, please let me know, I’m wondering how much would be needed to be able to taste it through the cheese & garlic flavour 🙂
Hi Nagi, I made these with about 1/2 cup chopped scallions/green onions (just the green parts), and they were amazing!! Not super oniony, though you could use the white parts if you want more of a punch.
Love your recipe!! I esp. love ones like this that make you think of all kinds of variations that you can play with. I was thinking melty brie inside could be yummo, though do you think that would go with cheddar?
Hi Barb!! I agree, I think the white part could be added too, I think I might relook at this recipe 🙂 Oooh…..brie in the middle would be to DO for!! How have I never thought of that before?? I just popped that on my list of things to try!
Funny how many comments for this recipe start with “Oh my goodness/gosh” as I was about to write the same thing! These muffins look AMAZING. A lot of cheese-garlic muffin recipes are fairly tame on the cheese and garlic but these look packed with flavor!! Gotta make these this weekend.
BA HA HA! You make me laugh Barb!!! I’m so glad you like the look of these 🙂 I do hope you try them! And have a wonderful weekend!! N x
You make me hungry 🙂 Will try them asap 🙂 Not today tho 😉
Hope you do Monika! They really are super delicious!!! N x
I just thought of something…as I am always adding my own personal twist on things….I think I will top the muffins with thinly sliced jalapeno pepper. I imagine they will caramelize on the top of the muffins and give them that added little heat that will compliment the garlic and cheese and go well with my chili. Oh yeah…I can hardly wait to get my hands on this recipe. Thanks so much Nagi! Greetings to you from California!
Oooh! I think the jalapeño peppers will be brilliant! PS Guess what? I’m in CALIFORNIA RIGHT NOW! 🙂 In LA actually!
Oh my gosh these are perfect! I’ve been craving a savory muffin for ages and as soon as I saw that gooey cheesy middle I knew these were the ones!
My 6th sense 😉 Have a wonderful weekend! N x
Oh my Goodness Nagi, as I am new to your blog, this is the first recipe I have received and am going nuts as I can hardly wait to make this. These muffins will be PERFECT with my chili and of course a green salad! Thanks so much! I will let you know how I do with them. I am thinking an arugula, with roasted beets and honeyed walnuts would go great with all of this. I am so jazzed about being part of your group. You are inspiring me. My family is going to wonder what is going on with me. I will gladly walk an extra mile or two for these muffins….I walk 8 miles everyday! Really!
Hi Lourdes! I am so glad you like the look of these, I hope you do try them and love them! N x
Oh, my goodness those look unbelievably delicious. I cannot wait to make them actually I cant wait to eat them. Gorgeous pictures too. Thank you so much for sharing all your wonderful recipes.
Thank you Beth! I adore sharing my recipes, I’m glad you are enjoying them!! Have a wonderful weekend! N x