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!!
Amazing! Great for all ages.
Have you made these as mini muffins before? Just wondering how long to bake for and approx how many you get when mini size, thanks!
I use this as a blank canvas for savory breakfast muffins and it’s worked great! I normally sub whole wheat flour, greek yogurt, and use less oil and add another egg but trying to make them healthier. I skip the garlic butter topping even though I’m sure it’s super delicious. I’ve added ham, scallions, sauteed onions, sausage, spinach…the possibilities are endless! Thanks for such a versatile recipe
Amazing recipe. Easy to make,tastes delicious. A garlic lovers dream 😍
Hi Nagi, I made these today with my support worker & we had them for morning tea. They came out perfectly & were absolutely scrumptious to smell, then eat.
Made these with some chopped sun dried tomatoes and kalamata olives. Mixed some parmesan in with the cheddar. Went down a treat at the neighbourhood Friday evening drinks. This recipe is bookmarked!
I made the cheese muffins.
Turn out perfect I also added dry tomatoes and olives
Yum
Best recipe- so fluffy! I added roast pumpkin pieces seasoned with rosemary and it was fantastic.
Hi,
I’m going to make these for my little one’s packed lunch- can they be frozen? Thanks!
Yes Katy – see Note 4 under the recipe! N x
Absolutely delish! By far the best savory muffin recipe I have ever made.
I added some grated courgettes with the cheese and used natural greek yogurt.
These muffins are moist and heavy & soooo darn delicious. The extra layer from the brushed garlic butter sets these muffins apart from any others I baked, bought or had at cafés!
I am 100% sharing this recipe with friends.
(I will however use non-stick spray to grease the tins next time.)
Thanks for the feedback Daphney, and the grated courgette is genius! Totally yum!! N x
Made it. Some changes though: used spelt flour seasoned with complete seasoning and a dash of Cayenne pepper
That’s great Tina – how did they turn out?? N x
how long should I bake these for in a Texas muffin tin please
?
Amazing!!! I used wholemeal flour as that’s all I had at home and they’re perfect. Demolished 2 straight out of the oven with butter. Will be making these again and again!
Woo hoo Helen!! I am so glad that you enjoyed them!! N x
Can you make by scooping onto a cookie sheet instead of a muffin tin? My luck, I will have troubles getting them out of the tin…lol
I think they will just run everywhere Michelle so not recommended! Sorry! N x
Can you bake the sa or muffins in mini muffin tins?
You could but I haven’t tested the timing! N x
These are fantastic, but, I must confess, I forgot to add the yogurt- didn’t matter, they were superb and all my guests asked for the recipe, which I gave them- including the yogurt/ sour cream!
Love the way you list your wet and dry ingredients separately. * Makes a huge difference when following your recipes.
Thanks for sharing 🙂
Absolutely agree! The way this recipe is laid out is so user friendly!
These have turned out well every time. But, and I know I have made these many times before, but…has the ‘chees’ ingredient been missed out of this recipe? For the life of me, I can’t see how much to put in, so ofc I put in as much as I wanted 🙂
Hi Kris – the ingredients list says 2 cups/200 grams cheddar cheese! If you hit the recipe button at the top of the post it will jump you straight to the written/printable recipe! N x
Hahahaa…of course it does! I can see it now. Up the top, yep…my excuse is I didn’t have my glasses on. LOL
These are amazing and so easy to make. I’ve frozen the majority to stop myself from eating them all 🙂
Such an easy and tasty recipe! Thank you Nagi❤️
My 2 year old is allergic to eggs, what can I use instead? Thanks
Ive just made these to go with dinner of pasta – awesome!!!