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–+ servings
Cheddar Cheese Muffins

Cheddar Cheese Muffins

Savory, cheesy muffins with a golden top and tender crumb, perfect for breakfast or as a side with soups and stews.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side, Snack
Cuisine American
Servings 12 Muffins

Equipment

  • Mixing bowl used to combine the dry and wet ingredients.
  • Muffin pan used to bake the muffins evenly.
  • whisk used to blend the ingredients smoothly.
  • Cooling rack used to cool the muffins after baking.

Ingredients
  

  • 2 cups all-purpose flour 250 g
  • 1 tablespoon baking powder 14 g
  • ½ teaspoon salt 3 g
  • ¼ teaspoon black pepper 1 g
  • 1 cup shredded sharp cheddar cheese 120 g
  • 1 cup milk 240 ml
  • 2 large eggs 100 g
  • ¼ cup unsalted butter melted, 57 g
  • 1 tablespoon honey 21 g
  • 1 teaspoon Dijon mustard 5 g
  • 2 tablespoons green onions chopped, 10 g

Instructions
 

  • Preheat the oven to 375°F (190°C). Grease or line a 12-cup muffin pan.
  • In a mixing bowl, whisk together flour, baking powder, salt, and black pepper.
  • Stir in the shredded cheddar cheese until coated with flour.
  • In a separate bowl, whisk together milk, eggs, melted butter, honey, and Dijon mustard until smooth.
  • Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix.
  • Fold in the green onions.
  • Divide the batter evenly among the muffin cups.
  • Bake for 18–20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
  • Cool in the pan for 5 minutes, then transfer to a cooling rack to cool slightly before serving.

Notes

  • Substitute half of the cheddar with pepper jack for a spicier flavor.
  • Store leftover muffins in an airtight container for up to 3 days at room temperature.
  • Freeze for up to 2 months; reheat in the oven for best texture.
  • Great alongside chili, tomato soup, or scrambled eggs.
Keyword muffins
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