Description
These savory cheese and herb muffins are perfect for breakfast, brunch, or a snack. Loaded with sharp cheddar, fresh herbs, and a fluffy texture, they’re easy to make and full of flavor.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded sharp cheddar cheese
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup melted butter
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
- Stir in the shredded cheese, parsley, and chives until evenly distributed.
- In another bowl, whisk the eggs, buttermilk, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups.
- Bake for 18-22 minutes, or until 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.
Notes
- You can substitute cheddar with any semi-hard cheese like gouda or mozzarella.
- Add a pinch of garlic powder for extra flavor.
- These muffins freeze well for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 1g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg