Sesame Cheddar Mini Muffins
Perfectly sized for snacking or entertaining, these Sesame Cheddar Mini Muffins are a savory twist on classic comfort food. Bursting with the rich, sharp flavor of shredded cheddar cheese and the nutty aroma of toasted sesame seeds, these bite-sized delights are irresistibly tender and golden. Ready in just 25 minutes, they feature a simple mix-and-bake method, making them an effortless choice for breakfast spreads, lunchboxes, or elegant appetizer platters. The decorative sprinkle of sesame seeds on top not only adds a delightful crunch but also elevates their visual appeal. Whether served warm or at room temperature, these mini muffins are a crowd-pleasing treat that’s as versatile as it is flavorful. Perfect for anyone seeking a quick, cheesy baked good with a nutty twist!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 tablespoon Granulated sugar
- 1 cup Cheddar cheese, shredded
- 2 tablespoons Sesame seeds, toasted
- 0.75 cup Whole milk
- 0.25 cup Unsalted butter, melted
- 1 unit Large egg
Instructions
Preheat your oven to 375°F (190°C) and lightly grease or line a 24-cup mini muffin tin with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until well combined.
Add the shredded cheddar cheese and 1 tablespoon of the toasted sesame seeds to the dry ingredients, and toss to coat the cheese with flour.
In a separate bowl, whisk together the whole milk, melted butter, and egg until smooth and fully combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; the batter should still be slightly lumpy.
Divide the batter evenly among the prepared mini muffin cups, filling each about 3/4 full.
Sprinkle the remaining 1 tablespoon of toasted sesame seeds over the tops of the muffins for a decorative touch.
Bake in the preheated oven for 13-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 2723 mg | 118% | |
| Total Carbohydrate | 170.5 g | 62% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 22.1 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1268 mg | 98% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 754 mg | 16% | |
*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.
