Breakfast & Brunch > Baked Goods (Savory) > Savory Muffins > Cheese and Herb Muffins Recipe

Savory Cheese and Herb Muffins

These savory muffins are packed with cheese and herbs, perfect for a quick breakfast, brunch side, or anytime snack. They are easy to make and can be customized with your favorite cheeses and herbs. This recipe provides a delightful balance of flavors and a moist, tender crumb.

Prep Time
15 minutes
Cook Time
20-25 minutes
Servings
12 muffins
Ingredients
  • 2 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 2 Eggs
  • 1 cup Milk
  • 1/4 cup Vegetable oil
  • 1 cup Cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons Fresh chives, chopped
  • 1 tablespoon Fresh thyme, chopped

Preheat Oven and Prepare Muffin Tin

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with cooking spray. This prevents the muffins from sticking and ensures easy removal.

Combine Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, and black pepper. Make sure to whisk thoroughly to evenly distribute the baking powder, which is crucial for the muffins to rise properly.

Mix Wet Ingredients

In a separate bowl, whisk together the eggs, milk, and vegetable oil until well combined. Ensure the eggs are fully incorporated for a smooth batter.

Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as this can result in tough muffins. A few lumps are okay.

Add Cheese and Herbs

Fold in the shredded cheddar cheese, grated Parmesan cheese, chopped chives, and chopped thyme. Distribute the cheese and herbs evenly throughout the batter.

Fill Muffin Cups

Spoon the batter into the prepared muffin cups, filling each about two-thirds full. This allows room for the muffins to rise without overflowing.

Bake the Muffins

Bake in the preheated oven for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. The muffins should be golden brown on top.

Cool and Serve

Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature. Enjoy!

← Sausage and Cheddar Savory Bread Pudding Savory Herb Scones →

FAQ

  • Can I use different cheeses?

    Yes, you can substitute the cheddar and Parmesan with other cheeses like Gruyere, Monterey Jack, or feta. Adjust the amounts to your preference.
  • Can I use dried herbs instead of fresh?

    Yes, use about 1 teaspoon of dried chives and 1/2 teaspoon of dried thyme. Keep in mind that dried herbs have a more concentrated flavor, so use less.
  • How do I store leftover muffins?

    Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze them for longer storage.
  • Can I add vegetables to the muffins?

    Yes, you can add chopped vegetables like sun-dried tomatoes, spinach or bell peppers. Drain any excess liquid from the vegetables before adding them to the batter.