Savory Cheddar Cheese Muffin Recipe
Savory cheddar cheese muffins recipe ready in 35 minutes. Soft, fluffy, and cheesy - the perfect side for soup, chili, or a warm snack!
Servings 12
Ingredients
- 2 cups all purpose flour
- ½ cup granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1½ cup grated sharp cheddar cheese
- 1 cup yogurt plain or greek
- ¼ cup unsalted butter melted
- 2 large eggs slightly beaten
Instructions
- Preheat the oven to 400 °F. Spray a muffin tin with cooking spray.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder and salt. Set aside for now.
- In a large mixing bowl, stir together the yogurt, melted butter and eggs.
- Add the flour mixture to the egg mixture and stir until fully combined and moist.
- Add the cheddar cheese and fold it into the batter so that it is fully dispersed.
- Divide the batter amongst the muffin tin (approximately 2.5 ounces of batter per muffin). Bake for 18-20 minutes until the muffins are browned around the outside.
- Remove from the oven and cool for 5 minutes before serving warm with a pat of butter.
Notes
Notes:
• Store leftovers in an airtight container or a zipper bag at room temperature for 3 days. Warm in the microwave for 15 seconds prior to eating.
• Of course you can freeze these muffins. Allow the muffins to cool completely before placing them in an airtight container or zipper freezer bag. Freeze for up to 3 months. Thaw on the counter before warming in the microwave.
• These muffins are a great base for a savory muffin. Add cooked bacon, green onions, fresh garlic, or jalapeño peppers for an added kick. It’s a fun recipe to experiment with.
• Try to stick with old or sharp cheddar. It will give the muffins some flavour. Mozzarella will technically work but it tends to be too mild for me.
• If you don’t have plain yogurt, you could substitute equal amounts of sour cream.
• Store leftovers in an airtight container or a zipper bag at room temperature for 3 days. Warm in the microwave for 15 seconds prior to eating.
• Of course you can freeze these muffins. Allow the muffins to cool completely before placing them in an airtight container or zipper freezer bag. Freeze for up to 3 months. Thaw on the counter before warming in the microwave.
• These muffins are a great base for a savory muffin. Add cooked bacon, green onions, fresh garlic, or jalapeño peppers for an added kick. It’s a fun recipe to experiment with.
• Try to stick with old or sharp cheddar. It will give the muffins some flavour. Mozzarella will technically work but it tends to be too mild for me.
• If you don’t have plain yogurt, you could substitute equal amounts of sour cream.
Nutrition
Calories: 221kcal | Carbohydrates: 26g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 305mg | Potassium: 169mg | Fiber: 1g | Sugar: 9g | Vitamin A: 300IU | Calcium: 170mg | Iron: 1mg
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