Savoury Cheese Muffins
User Reviews
5
Savoury Cheese Muffins
Description
These muffins combine cheddar cheese and garlic-infused butter to create a rich and savory flavor profile. The batter is made by whisking dry ingredients (flour, baking powder, baking soda, and salt) separately from wet ingredients (egg, milk, sour cream, oil, and parsley), then gently combining them. Cheese is folded in with minimal stirring to keep muffins soft. Garlic butter is melted and used both to grease the muffin tins and brush on the tops after baking, enhancing aroma and moisture.
The muffins bake until the tops are golden with a slightly crusty exterior, and the inside remains tender with flecks of cheese throughout. These work well served warm and are suitable for making in batches as they store in airtight containers or freeze well. Additional mix-ins like sundried tomatoes, olives, or cooked vegetables can be added to vary texture and flavor.
Using baking soda helps provide a nice rise and dome, but it can be substituted with extra baking powder or self-raising flour if unavailable. Parsley contributes a mild herbaceous note but can be omitted or replaced with dried herbs without significantly affecting the overall taste.
Ingredients
Butter and Cheese:
- 3 tbsp / 50g butter salted (unsalted + salt
- 2 garlic crushed, cloves
- 2 cups / 200g cheddar cheese Note 1, grated
Dry Ingredients
- 2 cups / 300g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda Note 2, or bi-carb soda
- 1/2 tsp salt
Wet Ingredients
- 1 egg lightly whisked, large, about 60g/2 oz
- 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 parsley Note 3, finely chopped, fresh
- 1 garlic crushed, clove
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!
Notes
- Grated cheddar or Tasty cheese melts well and provides flavor; avoid mozzarella due to its mild taste.
- Baking soda creates a good rise and dome; if unavailable, use extra baking powder or self-raising flour without baking agents.
- Fresh parsley adds freshness but can be substituted with 1 tbsp dried or omitted.
- These muffins stay fresh for 2-3 days in an airtight container and freeze well for 2-3 months.
- Consider adding up to 1 1/2 cups of mix-ins like sundried tomatoes, ham, olives, or vegetables with the cheese for variety.
- Use an ice cream scooper to evenly portion thick batter and fill muffin tins fully for good shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11muffins
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275cal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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