Why You’ll Love This Recipe

Delicious Cheese and Herb Muffins are savory, fluffy, and packed with cheesy goodness and aromatic herbs. Perfect as a snack, side for soups or salads, or even as a quick breakfast, these muffins offer a satisfying savory alternative to their sweet counterparts. They’re easy to whip up and endlessly customizable with your favorite cheese and herb combinations.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking powdersaltblack peppergrated cheddar cheesefinely chopped fresh parsleychopped chivesmilkeggunsalted butter (melted)optional: garlic powder or onion powder for extra flavor

directions

Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.

In a large bowl, whisk together the flour, baking powder, salt, black pepper, and optional garlic or onion powder.

Stir in the grated cheese and chopped herbs until well distributed.

In a separate bowl, whisk the milk, egg, and melted butter until combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Servings and timing

This recipe yields approximately 12 muffins.Preparation time: 10 minutesBaking time: 18-22 minutesCooling time: 5 minutesTotal time: 35-40 minutes

Variations

Swap cheddar for feta, mozzarella, or pepper jack for a different flavor profile.

Add cooked bacon bits or diced ham for a meaty twist.

Use dried herbs if fresh ones aren’t available—just reduce the quantity by half.

Stir in sautéed onions or spinach for extra depth and nutrition.

Top each muffin with a sprinkle of extra cheese before baking for a crispy, cheesy top.

storage/reheating

Store Cheese and Herb Muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.For longer storage, freeze them for up to 2 months.Reheat in the oven at 350°F (175°C) for 5-10 minutes or microwave for 15-20 seconds until warm.

FAQs

Can I use gluten-free flour?

Yes, a 1:1 gluten-free flour blend works well in this recipe.

What kind of cheese works best?

Sharp cheddar provides great flavor, but any meltable cheese like gouda or Swiss can be used.

Can I make them ahead?

Absolutely! These muffins keep well and can be made a day or two in advance.

Why are my muffins dense?

Overmixing the batter can lead to dense muffins—stir gently until just combined.

Can I add vegetables?

Yes, finely chopped bell peppers, spinach, or zucchini are great additions.

Can I use dried herbs?

Yes, use about half the amount compared to fresh herbs.

Can I make mini muffins?

Yes, reduce the baking time to around 10-12 minutes.

Are these muffins vegetarian?

Yes, as long as the cheese used is vegetarian-friendly.

Can I use oil instead of butter?

Yes, use a neutral oil like vegetable or canola in place of melted butter.

Do they taste good cold?

They’re best warm but still delicious at room temperature or cold.

Conclusion

Delicious Cheese and Herb Muffins are a savory, satisfying treat you’ll want to make again and again. With their fluffy texture, cheesy center, and herby aroma, they’re perfect for any time of day. Customize them to your taste, and enjoy the comfort of homemade savory muffins fresh from your oven.