Welsh Rarebit Muffins
Transform your breakfast or snack game with these irresistibly savory Welsh Rarebit Muffins! Inspired by the classic British comfort food, this recipe combines the rich, creamy flavors of a cheddar cheese sauce spiked with Worcestershire sauce, English mustard, and a touch of cayenne for a subtle kick, all baked into fluffy, golden muffins. Each bite is a perfect balance of cheesy indulgence and tender crumb, making them ideal for brunch spreads, afternoon snacks, or even on-the-go breakfasts. Easy to prepare in just over 40 minutes, these muffins are a creative twist on a traditional favorite and are sure to impress cheese lovers and foodies alike. Serve them warm and watch them vanish in no time!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 180 milliliters Whole milk
- 150 grams Sharp cheddar cheese, grated
- 2 teaspoons Worcestershire sauce
- 1.5 teaspoons English mustard
- 0.5 teaspoons Paprika
- 0.25 teaspoons Cayenne pepper
- 250 grams Self-rising flour
- 1 teaspoons Baking powder
- 2 large Eggs
- 120 milliliters Whole milk
- 75 grams Unsalted butter, melted and cooled
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
Instructions
Preheat your oven to 190°C (375°F), and line a 12-hole muffin tin with paper liners or grease it lightly with butter.
Prepare the cheese sauce: Melt 2 tablespoons of butter in a small saucepan over medium heat. Add the all-purpose flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste.
Gradually whisk in 180ml of milk, continuing to stir to avoid lumps. Cook the mixture for 3-4 minutes until it thickens.
Stir in the grated cheddar cheese, Worcestershire sauce, English mustard, paprika, and cayenne pepper. Mix until the cheese melts and creates a smooth sauce. Remove from heat and set aside to cool slightly.
In a large mixing bowl, sift together the self-rising flour, baking powder, salt, and black pepper.
In another bowl, beat the eggs, 120ml of milk, and the melted butter until combined.
Add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the cooled cheese sauce gently, ensuring that it is evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool for 5 minutes in the tin before transferring them to a wire rack to cool completely or serve warm for the best flavor.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 415 mg | 18% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 1.5 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 169 mg | 13% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 96 mg | 2% | |
*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.
