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Cheese Muffins

Cheese muffins are small, savory baked treats made with a simple batter of flour, cheese, eggs, and butter, resulting in a tender crumb with a golden, crispy top. They are baked until puffed and browned, with gooey melted cheese inside, perfect for breakfast, snacks, or picnics. These muffins are versatile and comforting, with a nostalgic aroma that fills the kitchen as they bake.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: British
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour sifted
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sharp cheddar cheese freshly grated
  • 2 eggs at room temperature
  • 1/4 cup unsalted butter melted
  • 1/2 cup milk whole or buttermilk
  • a handful chopped chives or parsley optional

Equipment

  • Muffin tin
  • Grater
  • Mixing bowls
  • Whisk
  • Spoon or ice cream scoop
  • Cooling rack

Method
 

  1. Preheat your oven to 200°C (390°F). Grease a muffin tin or line it with paper liners to prevent sticking.
  2. In a large bowl, sift together the flour, baking powder, and salt. This helps aerate the dry ingredients for a lighter muffin.
  3. Grate the cheddar cheese using a box grater, then stir most of it into the dry mixture, saving a handful for the topping. This ensures even distribution of cheesy goodness.
  4. In a separate bowl, whisk together the eggs, melted butter, and milk until the mixture is smooth and slightly frothy, about 30 seconds. This combines everything evenly and helps the batter come together smoothly.
  5. Pour the wet ingredients into the dry ingredients, then gently fold with a spatula or spoon until just combined. Be careful not to overmix — a few lumps are fine, and this keeps the muffins tender.
  6. Add the grated cheese into the batter, folding gently to evenly distribute the cheesy bits throughout.
  7. Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Top each with a sprinkle of the remaining cheese for a tempting, cheesy crust.
  8. Bake in the oven for 18 to 20 minutes, until the muffins are golden brown and the tops are slightly crispy. Insert a toothpick in the center to check for doneness; it should come out clean.
  9. Remove the muffins from the oven and let them rest for 5 minutes in the tin, which allows the steam to settle and makes them easier to remove without crumbling.
  10. Transfer the muffins to a wire rack to cool slightly. Serve warm or at room temperature, perhaps with a pat of butter or a drizzle of honey for extra comfort.

Notes

For extra flavor, stir in chopped herbs like chives or parsley. Use freshly grated cheese for the best melt. Store leftovers in an airtight container for up to 2 days, or freeze for longer storage.