Cheese and Herb Muffins
Savory, fluffy muffins loaded with melty cheddar and fresh herbs. They mix in minutes, bake up golden with crisp-cheesy tops, and are perfect for breakfast, brunch, snacks, or as a cozy side with soup and salad.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 1/2 cups shredded sharp cheddar cheese (or favorite cheese), divided
- 2 tablespoons chopped fresh herbs (parsley, chives, dill, or thyme)
- 2 large eggs
- 1 cup milk or buttermilk
- 1/4 cup olive oil or melted unsalted butter
- extra herbs and cheese for topping (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, baking powder, salt, black pepper, and garlic powder (if using).
- Stir in about 1 1/4 cups of the shredded cheese and the chopped herbs to coat with the flour mixture.
- In a separate bowl, whisk eggs, milk (or buttermilk), and olive oil (or melted butter) until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until no dry flour remains; do not overmix.
- Divide the batter evenly among the muffin cups (about 3/4 full). Sprinkle the tops with the remaining cheese and a pinch of herbs.
- Bake for 18–22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 17gProtein: 7gFat: 11gSaturated Fat: 5gSodium: 220mgFiber: 1gSugar: 2g
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