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5 from 2 votes

Cheese Muffins

The best cheese muffins you will ever taste! These muffins are literally everything a savory muffin should be; they tick all the boxes! Crisp and golden brown edges? Check! Crusty tops? check! Perfect mix of fluffy and chewy on the inside? Check!
Prep Time10 mins
Baking Time25 mins
Total Time35 mins
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: American
Keyword: breakfast idea, breakfast muffins, cheddarcheese, cheese, cheese muffins recipe, cheesemuffins, muffins, recipe
Yield: 6 Muffins
Author: The Ovenist

Materials

  • 95 g all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly cracked black pepper
  • 1 tablespoon granulated white sugar
  • 1/2 teaspoon dried oregano
  • 1 teaspoon red chili flakes
  • 1 large egg
  • 30 g butter (melted)
  • 2 tablespoons yogurt full fat
  • 1/4 cup milk full fat
  • 2 green chilies chopped finely
  • 1 cup red cheddar shredded
  • Red chili powder or paprika for topping
  • Extra shredded cheddar cheese for topping

Instructions

  • Preheat oven to 190°c. Butter and flour a muffin tray. Invert and tap out the excess. Keep aside.
  • In a large bowl, combine all purpose flour, baking powder, salt, garlic powder, black pepper, sugar, oregano, red chili flakes.
  • In this dry ingredients mixture, mix in shredded cheddar and finely chopped green chilies.
  • In another bowl, combine egg, yogurt, milk, and egg. Whisk well.
  • Add the wet ingredients to the dry ingredients, and mix using a rubber spatula just until the dry ingredients are wet and there are still some lumps.You should NOT mix this batter until smooth; that will give you tough muffins and nobody likes that. Your batter will be thick, that is okay.
  • Using a tablespoon, divide the batter evenly between 6 muffin slots in the muffin tray. Lastly, top them with shredded cheddar cheese and pinch of paprika.
  • Bake in the oven for 25-30 minutes. You may use the broiler in the last 5 minutes to get extra browning on the tops, if desired. (This toasts the shredded cheddar on the tops of the muffins which gives the most amazing flavor.)
  • Remove the muffins from the oven and give it a minute. Then, using a butter knife, go around the edges to make sure the muffins are not stuck to the sides. Take them out and INDULGEEEE!

LEFTOVERS

  • These cheese muffins are best the same day they are made. You may store the leftovers in an airtight box and consume within 2 days.
  • Freezing: You may freeze these by wrapping individual muffins in plastic wrap, and storing in an airtight container, in the freezer, for up to two months. When you’d like to serve them, just reheat in the microwave till they’re warm.

Notes

  1.  I used measuring cups and spoons for this recipe.
  2. Drizzle them with cheese sauce to fancy them up
  3. Instead of whole milk, you may use low-fat, skimmed milk, or soy milk.