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Savory Cheddar Cheese Muffin Recipe (Easy & Quick)

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Inside: These Cheddar Cheese Muffins are made with whole wheat flour and other simple ingredients. Serve them with dinner as a fun swap for rolls or bread.

Never met a sweet muffin you didn’t like?

Me neither. But these savory muffins have won me over too.

They’re cheesy and buttery and delicious on the dinner table instead of rolls or bread. You can also pack them in lunchboxes or serve them warm at breakfast.

Let’s make a batch!

Ingredients for Cheese Muffins

Flour: This recipe uses a combo of all-purpose and whole wheat flour

Milk: I used 1%, but any variety will work

Cheese: I use pre-shredded cheddar, but feel free to shred from a block instead

Egg: Use a large egg

Butter + Olive Oil: I use both in this recipe

Honey: Gives just a touch of sweetness

Baking powder + seasonings

Parmesan cheese: For topping muffins before baking (optional)

How to Make Cheddar Cheese Muffins

Preheat the oven to 375 degrees F. Spray a muffin pan well with cooking spray.

In a small microwave-safe bowl, melt butter and cool slightly. Add olive oil, milk, egg, and honey. Stir to combine.

In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, garlic salt, Italian seasoning, and shredded cheese.

Add wet ingredients into dry ingredients and lightly mix just until combined. The batter will be thick like this:

Fill muffin pan compartments about three-quarters of the way and sprinkle the tops with parmesan cheese for extra flavor (optional).

Bake about 20 minutes or until lightly browned. A toothpick should come out clean from the middle of a muffin.

Let muffins cool for five minutes then release from the pan by running a knife around the edge of the muffins. These are best served warm the day you bake them. To enjoy leftover muffins, we found it works well to reheat them in the toaster oven (or microwave, if you don’t have a toaster oven).

Questions About Cheese Muffins

How do I store leftover muffins?

Store these in an airtight container for up to two days, then rewarm them in the microwave or toaster oven before enjoying.

Can I use a different kind of cheese?

Sure! We used cheddar but feel free to use another favorite shredded cheese.

Should I use paper liners in the pan?

As long as you spray the tin well with cooking spray, they should come out easily without using liners.

Other Bread Recipes

Savory Cheese Muffins

Yield:
12 muffins

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

These Cheese Muffins are great served warm with dinner or reheated for breakfast the next day.

Ingredients

2 tablespoons butter

2 tablespoons olive oil

1 cup 1% milk

1 large egg

1 tablespoon honey

1 cup all-purpose flour

1/2 cup whole wheat flour

1 tablespoon baking powder

1/2 teaspoon garlic salt

1 teaspoon Italian seasoning

2 ½ cups shredded cheddar cheese

¼ cup Parmesan cheese to sprinkle on top (optional)

Instructions
Preheat the oven to 375 degrees F. Spray a muffin pan well with cooking spray.In a small microwave-safe bowl, melt butter and cool slightly. Add olive oil, milk, egg, and honey. Whisk to combine.In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, garlic salt, Italian seasoning, and cheese.Add wet ingredients into dry ingredients and lightly mix with a spatula just until combined. The batter will be thick.Fill muffin pan compartments ¾ of the way and sprinkle the tops with parmesan cheese if desired. Bake until lightly browned or about 20 mins. A toothpick should come out clean from the middle of a muffin. Let cool for 5 mins and release from the pan by running a knife around the edge of the muffins. Best served warm.These muffins can be stored in an airtight container for up to 2 days, but should be rewarmed in the microwave or toaster oven before enjoying.

Nutrition Information:

Yield: 12

Serving Size: 1

Amount Per Serving:

Calories: 217Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 47mgSodium: 410mgCarbohydrates: 15gFiber: 1gSugar: 3gProtein: 9g

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Hi! I’m Sally, a registered dietitian and mom.I believe that EVERY mom can feel successful and confident about feeding her kids. Join my subscriber community and I’ll send you my best kid-tested recipes.

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