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Savory Cheddar Muffins
5 from 39 votes

Savory Cheddar Muffins

Savory Cheddar Muffins are thick and biscuit-like with a tender crumb enhanced by generous amounts of sharp cheddar and scallions. Flavored with garlic powder, basil, and black pepper, these muffins offer a comforting blend of cheesy, herby, and savory notes. A light sprinkling of coarse Parmesan on top gives an extra golden crust when baked.

Prep Time
20 mins
Cook Time
16 mins
Total Time
36 mins
Servings: 12 muffins
Calories: 228 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 3 cups all-purpose flour (15 ounces)
  • 1 TBSP baking powder
  • 1 tsp garlic powder
  • 1 tsp salt sea salt
  • ½ tsp basil dried
  • ⅛ tsp black pepper
  • 3-4 ounces cheddar cheese grated to yield 1 cup, sharp
  • ¼ cup scallions sliced
  • 1 + ¼ cups milk whole or 2%
  • ¾ cup sour cream
  • 3 TBSP butter melted and cooled, unsalted
  • 1 egg large
  • 1 ounce Parmesan Cheese (1/4-1/3 cup coarsely grated)

Instructions

    Cup of Yum
  1. Set oven rack to middle position and pre-heat oven to 375 degrees F. Grease a 12-cup muffin tin with butter or oil and set aside. Bring milk, sour cream and eggs to room temp.
  2. Whisk together flour, baking powder, garlic powder, salt, basil, and pepper in a large mixing bowl.
  3. Stir in cheddar and scallions and mix well until fully coated.
  4. In a separate bowl, whisk together milk, sour cream, cooled melted butter, and egg until smooth and creamy. 
  5. Make a well in the middle of the flour mixture and pour wet ingredients into the center. Gently fold until just combined and very sticky. Batter will be thick almost like you're making drop biscuits. 
  6. Use a pair of large spoons to evenly divide batter among muffin cups and sprinkle each muffin with parmesan cheese.
  7. Bake for 16-18 minutes rotating the muffin tray after the 8 minute mark for even browning. When you rotate, feel free to brush muffin tops with melted butter for an extra golden top. Bake until a toothpick comes out clean from the center and muffins are golden brown. Allow to cool in the tray for 5 minutes, then transfer to a wire rack to continue cooling. They're pretty darn amazing hot from the oven so if you're anything like us, you'll be stealing muffins off that cooling rack and faceplanting into them in record time!

Notes

  • Best eaten on the first day but tasty for 2-3 days when stored tightly wrapped in the refrigerator.
  • Reheat leftovers in a 350°F oven or toaster oven until warm and fluffy, about 15 minutes.
  • Use coarse grating for Parmesan cheese to avoid burning during baking.
  • For an extra golden top, brush muffin tops with more melted butter halfway through baking when rotating the pan.

Nutrition Information

Calories 228kcal (11%) Carbohydrates 27g (9%) Protein 8g (16%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 40mg (13%) Sodium 306mg (13%) Potassium 209mg (4%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 349IU (7%) Vitamin C 1mg (1%) Calcium 176mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 228

% Daily Value*

Calories 228kcal 11%
Carbohydrates 27g 9%
Protein 8g 16%
Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 40mg 13%
Sodium 306mg 13%
Potassium 209mg 4%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 349IU 7%
Vitamin C 1mg 1%
Calcium 176mg 18%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.