Cocktail Cheese Chive Muffins
Elevate your appetizer game with these savory Cocktail Cheese Chive Muffins, a perfect blend of sharp cheddar, nutty Parmesan, and the fresh, onion-like zing of chives. Ideal for parties or as a snack, these fluffy muffins are made from scratch with simple pantry staples and come together in just 35 minutes. Each bite is packed with cheesy goodness and a hint of black pepper for subtle spice, while the chives add a touch of elegance and flavor. Whether served warm with a smear of herb butter or enjoyed plain, these muffins are a crowd-pleasing addition to any gathering. Perfect for impressing guests or upgrading your snack routine, this recipe is easy to make, deliciously versatile, and utterly irresistible!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- 100 grams Cheddar cheese (grated)
- 50 grams Parmesan cheese (grated)
- 3 tablespoons Fresh chives (finely chopped)
- 2 large Eggs
- 180 milliliters Milk
- 50 milliliters Vegetable oil
Instructions
Preheat your oven to 180°C (350°F) and line a 12-hole muffin tin with paper liners or lightly grease each cavity with nonstick spray.
In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper until well combined.
Add the grated cheddar cheese, parmesan cheese, and chopped chives to the dry ingredients, and mix well to coat them evenly with flour. This prevents the cheese from sinking to the bottom during baking.
In a separate bowl, beat the eggs lightly, then whisk in the milk and vegetable oil until smooth.
Pour the wet ingredients into the dry ingredients and gently fold the mixture together with a spatula or spoon until just combined. Avoid overmixing, as this can make the muffins dense.
Divide the batter evenly among the prepared muffin tins, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely or serve warm.
Enjoy the muffins plain, or pair them with a dollop of cream cheese or herb butter for an extra treat!
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 4148 mg | 180% | |
| Total Carbohydrate | 174.7 g | 64% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 9.9 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1587 mg | 122% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 818 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.
