Description
These cheese and herb muffins are savory, fluffy, and packed with flavor. They make a great snack, side for soups, or a quick breakfast on the go. The blend of sharp cheddar and fresh herbs gives these muffins a rich taste with every bite.
Ingredients
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2 cups all-purpose flour
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1 tbsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1/4 tsp black pepper
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1 1/2 cups shredded sharp cheddar cheese
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2 tbsp chopped fresh parsley
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1 tbsp chopped fresh chives (or green onions)
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1 cup buttermilk
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2 large eggs
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1/4 cup unsalted butter, melted and slightly cooled
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Optional: 1/4 tsp garlic powder for extra flavor
Instructions
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Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
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In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder (if using).
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Stir in the shredded cheese and chopped herbs until evenly distributed.
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In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
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Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
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Spoon the batter evenly into the muffin cups, filling about 3/4 full.
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Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
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Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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You can substitute dried herbs if fresh ones aren’t available—use 1 tsp dried parsley and 1/2 tsp dried chives.
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For a spicier kick, add a pinch of cayenne pepper or diced jalapeños.
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These muffins freeze well. Store in a freezer-safe bag and reheat as needed.
Nutrition
- Serving Size: 1 muffin
- Calories: 195
- Sugar: 1g
- Sodium: 270mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg