Delicious Cheese and Herb Muffins

Why You’ll Love This Recipe

Delicious Cheese and Herb Muffins are a savory alternative to traditional sweet muffins, perfect for breakfast, brunch, or as a side for soups and salads. Packed with melty cheese, fragrant herbs, and a soft, tender crumb, these muffins are quick to prepare and full of flavor. They’re ideal for meal prepping or entertaining guests with minimal fuss and maximum taste.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
salt
black pepper
eggs
milk
vegetable oil or melted butter
shredded cheddar cheese (or your preferred cheese)
fresh or dried herbs (such as parsley, chives, thyme, or dill)
grated Parmesan cheese (optional, for topping)

directions

Preheat your oven to 375°F (190°C) and line or grease a muffin tin.

In a large bowl, whisk together the flour, baking powder, salt, and black pepper.

In another bowl, beat the eggs, then mix in the milk and oil or melted butter.

Add the wet ingredients to the dry ingredients and stir until just combined—do not overmix.

Fold in the shredded cheddar cheese and chopped herbs gently.

Spoon the batter evenly into the prepared muffin tin.

Sprinkle grated Parmesan on top of each muffin for an extra cheesy crust (optional).

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe yields 12 standard muffins.
Preparation time: 10 minutes
Baking time: 18–22 minutes
Cooling time: 5 minutes
Total time: 35–40 minutes

Variations

Use feta or goat cheese for a tangier flavor.
Add cooked, crumbled bacon or diced ham for a protein boost.
Mix in chopped sun-dried tomatoes or olives for a Mediterranean twist.
Swap herbs based on your preference or what’s in season.

storage/reheating

Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, wrap individually and store in a freezer-safe bag for up to 2 months.
Reheat in the microwave for 20–30 seconds or in the oven at 300°F (150°C) for 5–10 minutes.

FAQs

Can I use gluten-free flour?
Yes, a 1:1 gluten-free flour blend works well in this recipe.

What herbs work best?
Parsley, chives, thyme, and dill are great options. Use fresh for the best flavor, but dried herbs work too.

Can I make mini muffins?
Absolutely—just reduce the baking time to about 12–15 minutes.

Can I use non-dairy milk?
Yes, unsweetened almond or oat milk are good substitutes.

Do these muffins rise well?
Yes, thanks to the baking powder and correct oven temperature.

Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts better and gives a smoother texture.

Are these muffins good for lunchboxes?
They’re perfect for packed lunches or snacks on the go.

How do I prevent dry muffins?
Avoid overmixing the batter and be careful not to overbake.

What if I don’t have muffin liners?
Simply grease the muffin tin well with oil or butter.

Can I double the recipe?
Yes, it doubles easily for larger batches.

Conclusion

Delicious Cheese and Herb Muffins are a crowd-pleasing, savory treat that’s easy to make and endlessly customizable. Whether enjoyed fresh from the oven or packed for later, these muffins bring cheesy, herby goodness to any occasion. Try them once, and they’ll become a staple in your kitchen.

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