Savory cheese and herb muffins that are fluffy, flavorful, and perfect for breakfast or as a snack.

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Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease well.
In a large bowl, whisk together the flour, baking powder, salt, pepper, and herbs.
Stir in the grated cheddar cheese until well distributed.
In another bowl, whisk together the milk, oil, and egg.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Sprinkle the tops with grated Parmesan if using.
Bake for 18–22 minutes, or until golden and a toothpick inserted into the center comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Use sharp cheddar for a stronger flavor.
You can substitute some of the flour with whole wheat flour for a healthier version.
Best eaten fresh, but can be stored in an airtight container for up to 3 days.
Reheat briefly in the microwave or oven for a warm treat.