Honey Mustard and Cheddar Muffins
Discover the perfect balance of savory and sweet with these irresistible Honey Mustard and Cheddar Muffins. Bursting with the rich, tangy flavors of sharp cheddar cheese, Dijon mustard, and a touch of honey, these muffins are a delightful twist on classic comfort food. The addition of Greek yogurt keeps them wonderfully moist, while a golden, cheesy crust adds a satisfying texture. Ready in just 35 minutes from start to finish, this quick and easy recipe is ideal for serving at brunch, as a side to hearty soups or chili, or as a grab-and-go snack. Perfectly golden and effortlessly versatile, these muffins are sure to impress any crowd!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1.5 cups sharp cheddar cheese, shredded
- 0.75 cup whole milk
- 0.5 cup plain Greek yogurt
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 whole large eggs
- 0.25 cup unsalted butter, melted
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well with butter.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt until evenly combined.
Add the shredded sharp cheddar cheese to the dry ingredients and mix until the cheese is evenly coated with the flour mixture. This helps prevent clumping.
In a separate medium bowl, whisk together the milk, Greek yogurt, honey, Dijon mustard, eggs, and melted butter until smooth and well combined.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
Evenly distribute the batter into the prepared muffin tins, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are great on their own or paired with soup, chili, or salad.
Nutrition Facts
Calories |
2613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 6369 mg | 277% | |
| Total Carbohydrate | 275.2 g | 100% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 77.8 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 1670 mg | 128% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1068 mg | 23% | |
*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.
