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!!
Thank you very much Nagi for this great recipe. So delicious and easy to make. Warmest greetings from Turkey
Very easy to make, my 3 boys loved them. Yum!
I have to say Nagi that these are delightfully “ sinfully moreish “🤣
I added diced cooked bacon , grated carrot , spring onions , and corn kernels to the mixture.
Delicious!!
Great muffins, not a fan of the use of “sinfully moorish” as a description of muffins… weird (and offensive) way to talk about anything, but especially muffins…
it should be spelled ‘more-ish’ not ‘moorish’, which I believe is what the poster meant.
LOL yes autocorrect always changes it to “moorish”!! I can see how one could interpret that as offensive 🤦🏻♀️
Very easy and came out amazing! I would definitely recommend this and halved this and made 6 delicious muffins! 🙂
First time trying this recipie and loved it so much; definetly reccomend for appitizers, I used rosmarey and oregano and it was so fluffy and tasty. Very easy and delicous! 🙂
I also halved this recipie and made 6 muffins, they came out great!
These are amazing, I’ve made them 5/6 times now and added crispy bacon or fried onions. I’ve used a yorkshire pud tin with muffin cases and works perfectly, just fill them to the top. Enjoy.
These were fabulous! We are gluten free, and I just used Bob Mill’s 1 t0 1 flour, and they turned out perfect. My family of four polished them off in one night!
Hi can I add green Pickle jalapeños ?
Thanks
Yes 100%!! Enjoy! N x
Hi Nagi!
Silly question I’m sure but can these be left out of the fridge? I’ve noticed it seems to be the go with baking with cooked cheese but thought I might ask once and for all! As you can tell, I’m a very basic cook!!
These are utterly delicious by the way! Thank you for all your help and amazing (and achievable) recipes!
Hi Jane, I refrigerate mine if leaving for an extended time. I usually microwave to heat up before I eat 🙂 N x
We’re still in lockdown in South Africa, so I made these savoury muffins for Mother’s Day breakfast, and sent some pics to our children. They came out really lovely!
Perfect Vernon, I’m so glad you enjoyed them! N x
WOW! Because of the virus, we are stranded away from home and we are staying in an AirBnB so we don’t have a muffin tin; I just made them like a cake. Yummy! My daughter just said, “We need these ALWAYS!” Thank you for the great recipe!
That’s awesome Yolanda! N x
Love these muffins. I add cooked breakfast sausage and some chives. Excellent. Thank you.
YUM, I’ll have to try it – sounds great Lorne! N x
Hi Nagi,
Hope you’re staying safe 🙂
Just wondering if I can add chives to the recipe
Hi Jasmine, of course! They are so versatile you could add a variety of different herbs 🙂 N x
Can I bake them in mini muffin pan?
Sure can Angela, I’d cook for about 15 minutes or so. Enjoy! N x
deliciously cheesy, yum.
Thank you Nagi
You’re so welcome Viktoriya!! N x
This recipe is excellent!! Thank you for sharing. I added a bit of cooked breakfast sauce and scrambled egg and this turned into the most amazing breakfast muffin. Perfectly cheesy but not too much, moist, and crazy easy to make. Best part is the easy clean up and didnt make a huge mess that baking usually involves.
Perfect Miss Red!!! N x
I meant cooked breakfast sausage!
Hiya! Can these muffins be frozen?
Savoury cheese muffins – so good!! I added some olives and sundried tomatoes to a few as well. Thanks 🙂
YES! They are so versatile! N x
can i substitute cheddar cheese with parmesan?
Hi Natalie, you’ll find it way too salty – a mix of parmesan and mozarella would work though!! N x