Cheese Muffins
Whip up a batch of irresistible cheese muffins—a savory twist on a classic favorite that's perfect for any time of day! These golden, fluffy muffins are loaded with the rich, melty goodness of shredded cheddar cheese, accented by a touch of black pepper for just the right hint of spice. With a preparation time of just 15 minutes, this quick and easy recipe combines pantry staples like all-purpose flour, baking powder, and milk to form a perfectly tender crumb. For an extra burst of freshness and a pop of color, fold in some chopped parsley. Perfectly baked in under 20 minutes, these muffins are versatile enough to serve as a side for soups and salads or to enjoy on their own as a satisfying snack. Comfort food has never been this simple—or this delicious!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1.5 cups shredded cheddar cheese
- 1 cup milk
- 0.25 cups unsalted butter, melted and slightly cooled
- 2 large eggs
- 2 tablespoons chopped fresh parsley (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the all-purpose flour, baking powder, sugar, salt, and ground black pepper. Mix thoroughly to ensure the ingredients are evenly distributed.
Add the shredded cheddar cheese to the dry ingredients and toss gently to coat the cheese in the flour mixture. This prevents it from sinking during baking.
In a separate medium bowl, whisk together the milk, melted butter, and eggs until fully combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
If desired, fold in the chopped parsley for extra flavor and a pop of color.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to finish cooling.
Serve warm or at room temperature. These cheese muffins pair wonderfully with soups, salads, or as a snack on their own.
Nutrition Facts
Calories |
2295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 3860 mg | 168% | |
| Total Carbohydrate | 222.5 g | 81% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 25.0 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 1624 mg | 125% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 821 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
