Description
Savory and fluffy cheese and herb muffins, perfect as a snack or a side to soups and salads. These muffins are packed with cheesy goodness and aromatic herbs.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs
- 1/4 cup grated Parmesan cheese (optional for topping)
Instructions
- 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, baking soda, salt, and black pepper.
- Stir in the shredded cheddar cheese, chopped parsley, and chives until well combined.
- In a separate bowl, whisk together the buttermilk, vegetable oil, and eggs.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Divide the batter evenly among the muffin cups. Sprinkle tops with Parmesan cheese if using.
- Bake for 18–22 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use sharp cheddar for a stronger cheese flavor.
- You can substitute dried herbs if fresh ones aren’t available (use 1 tsp dried per tbsp fresh).
- These muffins freeze well for up to 2 months.
- Great served warm with a pat of butter.