Oversized Cheese and Dill Muffins
Sink your teeth into these irresistible Oversized Cheese and Dill Muffins, a savory twist on the classic muffin that's perfect for breakfast, brunch, or an afternoon snack. Bursting with sharp cheddar cheese and fragrant fresh dill, these jumbo-sized muffins are a beautiful marriage of bold flavors and a fluffy, tender crumb. Prepared in just over 35 minutes, this easy recipe combines pantry staples like all-purpose flour and baking powder with the richness of melted butter and whole milk for a golden, melt-in-your-mouth texture. These generously portioned muffins are baked to perfection in a jumbo muffin tin, making them a standout addition to any meal. Whether served warm alongside a comforting bowl of soup or enjoyed solo, these savory muffins are guaranteed to delight your taste buds.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Salt
- 1 teaspoon Granulated sugar
- 2 cups Sharp cheddar cheese, grated
- 0.25 cup Fresh dill, chopped
- 2 large Eggs
- 1.25 cups Whole milk
- 0.5 cup Unsalted butter, melted and cooled
Instructions
Preheat your oven to 375°F (190°C) and prepare a jumbo 6-cup muffin tin by greasing it lightly or lining it with oversized muffin liners.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
Stir in the grated sharp cheddar cheese and chopped fresh dill, ensuring they are evenly distributed throughout the dry mixture.
In a separate medium bowl, whisk together the eggs, whole milk, and melted butter until fully blended.
Pour the wet ingredients into the bowl with the dry ingredients and gently stir until combined. Be careful not to overmix; the batter should be lumpy but evenly moist.
Divide the batter evenly among the prepared muffin cups, filling each nearly to the top.
Place the muffin tin in the preheated oven and bake for 20-22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
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 further (if you can resist eating them right away!).
Serve warm or at room temperature. These muffins pair wonderfully with soups, salads, or enjoyed on their own.
Nutrition Facts
Calories |
3209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.8 g | 245% | |
| Saturated Fat | 118.1 g | 590% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 3726 mg | 162% | |
| Total Carbohydrate | 266.8 g | 97% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 20.0 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2227 mg | 171% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1643 mg | 35% | |
*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.
