Quick and Easy Cheese Muffins are a delicious and savory treat that combines the richness of cheese with the light, fluffy texture of a muffin. Perfect for breakfast, a snack, or as an accompaniment to soups and salads, these muffins come together in a flash with minimal effort. With just a few simple ingredients like flour, cheese, milk, and butter, you can whip up a batch in under 30 minutes. These muffins are a crowd-pleasing favorite for their cheesy goodness and versatility, making them an ideal choice for busy mornings or casual gatherings. Enjoy warm with a touch of butter!
Quick and Easy Cheese Muffins
Description
Quick and Easy Cheese Muffins are a simple, savory treat perfect for any time of day. Made with basic ingredients like flour, baking powder, cheese, milk, and butter, these muffins come together in no time. The result is a fluffy, cheesy snack with a golden crust, ideal for breakfast, brunch, or a side dish. They’re easily customizable by adding herbs or spices, making them a versatile option for any meal. Whether you’re short on time or just craving a cheesy bite, these muffins are a quick and satisfying choice for cheese lovers.
Ingredients
Instructions
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Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
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Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, salt, and black pepper. Stir in the shredded cheese (save a little cheese for topping if desired).
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Mix Wet Ingredients:
In a separate bowl, whisk together the milk, vegetable oil (or melted butter), and egg until smooth and combined.
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Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Avoid overmixing to keep the muffins light and fluffy.
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Scoop and Bake:
Spoon the batter into the muffin tin, filling each cup about 2/3 full. Sprinkle the remaining cheese on top for a cheesy crust.
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Bake:
Place the muffin tin in the preheated oven and bake for 15–20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
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Cool and Serve:
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Cholesterol 35mg12%
- Sodium 350mg15%
- Total Carbohydrate 25g9%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 7g15%
- Calcium 150 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips and Serving Tricks
Cheese muffins are a delightful, savory treat that can be whipped up quickly, offering a perfect balance of fluffy texture and rich flavor.
Whether you’re preparing them for breakfast, a snack, or as a side for soup, these muffins are a crowd-pleaser.
Here's everything you need to know to make the process faster, tastier, and more fun!
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp garlic powder (optional for extra flavor)
- 1 cup shredded cheese (cheddar is most common, but feel free to mix different varieties like mozzarella or parmesan for more complexity)
- 1/2 cup milk
- 1/4 cup melted butter or olive oil
- 1 egg
- Optional add-ins: Chopped herbs like chives or parsley, crumbled bacon, or a pinch of cayenne for heat
Tips for Making Quick and Easy Cheese Muffins:
- Use Room Temperature Ingredients: For the best texture, make sure the milk and egg are at room temperature before mixing them with the dry ingredients. Cold ingredients can cause the batter to clump, resulting in unevenly mixed muffins.
- Don’t Overmix the Batter:
One of the common mistakes when making muffins is overmixing. Overmixing can cause the muffins to be dense rather than light and fluffy. Stir the ingredients until just combined, leaving lumps in the batter. This will create the ideal texture. - Grate Fresh Cheese:
Pre-shredded cheese may be convenient, but it often contains anti-caking agents that can affect the texture of your muffins. For the best melt and flavor, grate the cheese yourself. Plus, fresh cheese will add a creamier richness. - Play with Cheese Types:
While sharp cheddar is classic for cheese muffins, mixing different types of cheese can elevate the flavor. Try adding a bit of mozzarella for extra stretch or parmesan for a nuttier taste. Goat cheese or feta can add a tangy element, while a touch of blue cheese gives a more sophisticated flavor. - Add Ins Can Make a Big Difference:
Cheese muffins are a versatile base. You can fold in cooked, crumbled bacon for a savory depth, or chopped fresh herbs like chives, thyme, or rosemary for an aromatic, herby kick. For a spicy version, add diced jalapeños or a sprinkle of red pepper flakes. Don’t hesitate to get creative with your additions! - Use a Muffin Tin Liner or Grease Your Pan Well:
If you’re not using paper liners, be sure to generously grease the muffin tin or use a non-stick spray. The cheese can melt and stick to the pan, making it difficult to remove the muffins. - Bake at the Right Temperature:
Preheat your oven to 375°F (190°C) and bake the muffins for 18–20 minutes. Keep an eye on them towards the end. When a toothpick inserted comes out clean or with just a few moist crumbs, your muffins are done. If they brown too quickly, cover the tops loosely with aluminum foil to prevent burning.
Serving Tricks:
- Serve Warm with Butter:
Cheese muffins are best served warm. Slice them open and spread a little butter while they're still hot for an extra indulgent treat. For a twist, try a flavored butter, like garlic butter or herb-infused butter, to complement the cheese. - Pair with Soups and Salads:
These muffins pair wonderfully with creamy soups like tomato soup, potato leek soup, or broccoli cheddar soup. They can also be served alongside a fresh salad for a light lunch or dinner. The slight richness of the cheese complements the acidity of a vinegar-based dressing. - Make Mini Muffins for Snacks or Parties:
If you're serving a crowd or want to make a quick snack, try baking your cheese muffins in mini muffin tins. These bite-sized treats are perfect for finger foods, cocktail parties, or for kids' lunches. - Transform Leftovers into Sandwiches:
If you have leftover cheese muffins, slice them in half and toast them lightly. Use them to make savory sandwiches with deli meats, lettuce, tomato, and your favorite condiments. - Storing for Later:
Cheese muffins store well in an airtight container for 2-3 days at room temperature, or you can freeze them for up to a month. To reheat, just pop them in the microwave for a few seconds or toast them lightly.
With these tips and tricks, your quick and easy cheese muffins will be a hit in no time. They're simple, customizable, and perfect for any occasion—whether you’re hosting a brunch, serving a comforting side dish, or just craving a savory snack.
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Frequently Asked Questions
Can I use a different type of cheese for the muffins?
Absolutely! While sharp cheddar is commonly used for its bold flavor, you can easily substitute it with other types of cheese.
Mozzarella, gouda, or parmesan will work well, but keep in mind that each cheese will slightly change the flavor and texture of the muffins.
For a richer taste, try using a blend of cheeses, or add some cream cheese for extra moisture. Experiment with your favorites!
Can I make these cheese muffins ahead of time?
Yes! Cheese muffins are great for making ahead. You can bake them, let them cool, and then store them in an airtight container for up to 2–3 days at room temperature.
If you'd like to store them for a longer period, freeze the muffins for up to 1–2 months. To reheat, simply microwave or bake them in the oven for a few minutes until warm and delicious.
Can I make these muffins without using buttermilk?
Yes, if you don’t have buttermilk on hand, you can easily make a substitute. For every cup of buttermilk required, mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk.
Let the mixture sit for 5–10 minutes to thicken before using it in the recipe. If you prefer a non-dairy option, you can use almond or soy milk with a bit of vinegar to mimic the tanginess and texture of buttermilk.
