These Cheese Muffins taste like cheesy garlic bread, in muffin form!! I’ll take these savoury muffins over sweet ones any day. Quick to make and sinfully more-ish with golden crusty tops and incredibly fluffy soft insides, keep a stash for snacking, pop them in lunch boxes or serve a basket of these with dinner!
Cheese Muffins – a great savoury muffin recipe!
So basically, these muffins are every cheese-lovin’-Carb-Monsters’ dream come true.
Inhale deeply, and you’ll get a waft of buttery garlicky goodness mingling with that unmistakable smell of melting cheese.
Look closely, and you’ll feel the warmth radiating from these muffins, fresh out of the oven.
That top one’s got your name written all over it. Go on. I saved it for you!
OK, technology hasn’t advanced quite far enough yet that I can deliver you fresh-out-of-the-oven Cheese Muffins through a screen.
But luckily, just 10 minutes of effort is all that stands between you and and a fresh batch of these!
Add-in options for these savoury muffins
These Cheese Muffins are absolutely terrific as is, and it’s how I make them most of the time.
Having said that though, it’s a sensational base for all sorts of add ins. Imagine the possibilities! I’ve used sun dried tomatoes, olives and feta in the photo below. Try mushrooms, spinach, zucchini (grated and excess liquid squeezed out), BACON, ham, chorizo, even cooked chicken. You could really turn these savoury muffins into a mini meal!
I’ve added some more suggestions in the recipe notes – basically, just add 1 1/4 to 1 1/2 cups of whatever add ins you want.
Give me any combination of cheese, garlic, butter and bread, and it’s all over. It’s almost worrying that I have not one, but FIVE versions of garlic bread in various forms on this blog:
Garlic Bread. (Skip the artisan bread. Gotta use cheap French stick!)
Cheese and Garlic Crack bread (there are no words…)
Cheese, Herb and Garlic Quick Bread (loaf form, no yeast)
These Cheese Muffins.
Now if you’ll excuse me, I need to grab one of these Cheese Muffins while they’re still warm. One of the most torturous photo shoots I’ve done in a while! – Nagi x
MORE SAVOURY MUFFIN RECIPES
Bacon and Egg Breakfast Muffins – with a whole egg inside!
Cornbread Muffins – personal favourite!
Watch how to make it
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Savoury Cheese Muffins
Ingredients
Butter and Cheese:
- 3 tbsp / 50g unsalted butter
- 2 garlic cloves , crushed using a garlic press or grated finely
- 2 cups (200g) shredded cheddar cheese (Note 1)
Dry Ingredients
- 2 cups plain flour /all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda / bi-carb soda (Note 2)
- 1/2 tsp salt
Wet Ingredients
- 1 egg (large, about 60g / 2 oz)
- 1 cup milk (full or low fat)
- 1/4 cup sour cream (or plain yoghurt)
- 1/3 cup vegetable or olive oil (or any plain flavoured oils)
- 1/4 cup finely chopped fresh parsley , optional (Note 3)
- 1 garlic clove , crusted using garlic press or finely grated using microplane
Instructions
ABBREVIATED RECIPE:
- Melt butter with garlic, brush 11 holes generously (reserve bit for tops). Whisk Dry and Wet ingredients in separate bowls. Pour Dry into Wet, mix just 8 times. Add cheese, mix as little as you can. Fill 11 holes of muffin tin. Bake 25 minutes at 180°C/350°F (160°C fan), brush tops with remaining butter.
FULL RECIPE:
- Preheat oven to 180°C/350°F (160°C fan-forced)
- Garlic butter – Place butter and garlic in a microwave proof bowl and melt in 2 x 30 second bursts. Mix.
- Great muffin tin – Brush a 11 holes of a standard muffin tin generously with the butter, being sure to slather with some garlic. Use most – just reserve a bit for brushing the tops later)
- Make batter – Whisk Dry ingredients in a bowl. Whisk Wet ingredients in a separate bowl. Pour Wet into the Dry ingredients bowl. Mix 8 times – some flour will remain not mixed in, that's ok.
- Add cheese, then mix as few times as possible just to incorporate remaining bits of flour – no more than 7 big stirs (secret to soft muffs). The batter can be lumpy, that's fine.
- Fill muffin tine – Divide between 11 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin to top (if in ball shape due to scooper, leave as is). See video.
- Bake for 25 – 27 minutes or until the muffins are domed, golden and crusty. A toothpick inserted should come out clean.
- Butter brush and cool – Brush remaining butter on the surface (re-melt again if needed). Let muffins cool in the pan for 5 minutes then remove onto cooling rack. Cool for at least 5 minutes before getting stuck into them!
Recipe Notes:
Nutrition Information:
Life of Dozer
He’s home! The first thing I thought when I saw his shaved leg was “Yessss!!!! 25% less fur droppage all over the house!” 😂
In all seriousness though, he is doing just fine. Zonked out for most of the day.
I am loving that harness he got sent home with. And so is Dozer – just that little bit of help to get him on his feet and hobble outside to the toilet. That’s the most action he’s going to get for a while!!
We’ve tried these and they came out better than what we hoped for. So tasty and so easy. The kids really enjoyed them.
I was wondering whether the same recipe could used to make waffles?
Hi Fathima, I’m so glad you love them!! Not sure about waffles, would love to know if they work!!
J Daddy asked me to make these for him to take to work for lunches. I happened to have all the ingredients on hand and whipped up a batch and got 12 big muffins using a cupcake tray. OMG. These are soooo good – light and fluffy and so tasty!
Side note: having cooked so many of your recipes over the years, I am super confident at whipping up deliciousness on demand. Case in point tonight!!!
Wahoo!!! That’s great to hear Gloria!
These are delicious! I wanted a recipe where I could use up some leftover Christmas ham and stumbled across your recipe. They’ve not long come out of the oven and I’ve already eaten two! Yum, thank you!
Oh yessssss! Love hearing this Dianne!
These are great. I used super mini loaf pans
Perfect Dawn!
Hi Nagi! I was thinking of making these to take to a picnic, they will be baked that day, but not served warm. Should I still make them or are they best saved for another time?
I made your vegetable lasagne and mexican beef casserole with rice last night! They were fantastic. Thank you 😊
They’ll be perfectly fine at room temp Bree 🙂
Yum, yum and more yum! Very moreish muffins. I added bacon and it’s taken these muffins to the next level. Garlicky, buttery, cheesy, bacon goodness!
Sounds great Katherine!!
Love your recipe… have modified it a little with fresh green chillies from the garden, panfried bacon and onion. The muffins rise beautifully every time. TQ
YESSSS! Sounds amazing!
I finally got the chance to make these! They were a huge hit, my 18 month old really loved them and so did my husband. Thank you Nagi!
Wahoo! That’s awesome Aatika!
Another 5 star recipe! Thank you so much these were wonderful. Love your website – thank you!
Wahoo, thanks so much Sonia!
Is it ok to add the butter then freeze them?
Sure is Lina!
These Muffins are delicious, easy to whip up. Thank you
You’re so welcome ❤️
I am enjoying trying several of yourrecipes. I love the cheese muffins, do you think I could sub quinoa flour? Do you have experience with alternatives?.
Hi Diane, I honestly haven’t tried but would love to know if it works!
These- like all of your recipes- were sensational, it might be the nicest thing I have ever made.
I didn’t have any yoghurt so used kefir and they turned out perfectly! I have no idea how I am not going to eat them all before someone else comes home.
Woah what a compliment, thanks Laura!
WOW! These were insanely good. I added bacon and a few olives and swapped parsley for dill.
Best muffins I’ve ever eaten and everyone went crazy for them. Will be a staple recipe from now on. Thanks so much!
You’re so welcome Michelle – they are so versatile you can add whatever you like!
Is there a substitute for eggs… the recipe sounds great but I want to avoid egg
I Haven’t tried with any subs, sorry Mani! – N x
So delicious.
The garlic butter is a master stroke!
YUM
I’m so glad you loved the Olivia!
These came out tasting amazing! Although they didn’t rise as much as I thought they would, what could the reason be?
Hi Nagi,
Thank you for the tasty recipe!
Just wondering why it’s not recommend to use olive oil?
Thank you!
These delicious muffins were eaten by my family in one sitting! This is the savoury muffin recipe I will keep. Will experiment with added fillings.
My kids and I love your Dozer postings! He is adorable 💛.
Yes it’s SO VERSATILE! I’m so happy that they were a hit!
OMG! One word for you…. DIVINE! They didn’t last long and went really well with my chilli jam.
That sounds fabulous Kylie!!
I’ve tried this recipe and it’s yummy! What can I substitute the egg with if I needed to make it eggless?
Yum! thank you for this recipe Nagi. My family loves it. I shredded a block of caramelised onion cheese I found at Aldi and added feta plus a small jar of drained chargrilled veggies from Coles. These are sooo good with some tomato relish. You’re awesome.