These savory cheese and herb muffins are fluffy, flavorful, and perfect for breakfast, brunch, or as a side to soups and salads.

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Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the flour, baking powder, salt, pepper, oregano, basil, and garlic powder.
Stir in the shredded cheddar and parmesan cheese until well distributed.
In another bowl, whisk together the eggs, milk, and vegetable oil.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Fold in the chopped fresh parsley, if using.
Divide the batter evenly among the muffin cups, filling them about 3/4 full.
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

You can use other cheeses like mozzarella or gouda for different flavors.
Fresh herbs can be used instead of dried for a brighter taste.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.