These Cheese Muffins taste like cheesy garlic bread, in muffin form!! I’ll take these savoury muffins over sweet ones any day. Quick to make and sinfully more-ish with golden crusty tops and incredibly fluffy soft insides, keep a stash for snacking, pop them in lunch boxes or serve a basket of these with dinner!
Cheese Muffins – a great savoury muffin recipe!
So basically, these muffins are every cheese-lovin’-Carb-Monsters’ dream come true.
Inhale deeply, and you’ll get a waft of buttery garlicky goodness mingling with that unmistakable smell of melting cheese.
Look closely, and you’ll feel the warmth radiating from these muffins, fresh out of the oven.
That top one’s got your name written all over it. Go on. I saved it for you!
OK, technology hasn’t advanced quite far enough yet that I can deliver you fresh-out-of-the-oven Cheese Muffins through a screen.
But luckily, just 10 minutes of effort is all that stands between you and and a fresh batch of these!
Add-in options for these savoury muffins
These Cheese Muffins are absolutely terrific as is, and it’s how I make them most of the time.
Having said that though, it’s a sensational base for all sorts of add ins. Imagine the possibilities! I’ve used sun dried tomatoes, olives and feta in the photo below. Try mushrooms, spinach, zucchini (grated and excess liquid squeezed out), BACON, ham, chorizo, even cooked chicken. You could really turn these savoury muffins into a mini meal!
I’ve added some more suggestions in the recipe notes – basically, just add 1 1/4 to 1 1/2 cups of whatever add ins you want.
Give me any combination of cheese, garlic, butter and bread, and it’s all over. It’s almost worrying that I have not one, but FIVE versions of garlic bread in various forms on this blog:
Garlic Bread. (Skip the artisan bread. Gotta use cheap French stick!)
Cheese and Garlic Crack bread (there are no words…)
Cheese, Herb and Garlic Quick Bread (loaf form, no yeast)
These Cheese Muffins.
Now if you’ll excuse me, I need to grab one of these Cheese Muffins while they’re still warm. One of the most torturous photo shoots I’ve done in a while! – Nagi x
MORE SAVOURY MUFFIN RECIPES
Bacon and Egg Breakfast Muffins – with a whole egg inside!
Cornbread Muffins – personal favourite!
Watch how to make it
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Savoury Cheese Muffins
Ingredients
Butter and Cheese:
- 3 tbsp / 50g unsalted butter
- 2 garlic cloves , crushed using a garlic press or grated finely
- 2 cups (200g) shredded cheddar cheese (Note 1)
Dry Ingredients
- 2 cups plain flour /all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda / bi-carb soda (Note 2)
- 1/2 tsp salt
Wet Ingredients
- 1 egg (large, about 60g / 2 oz)
- 1 cup milk (full or low fat)
- 1/4 cup sour cream (or plain yoghurt)
- 1/3 cup vegetable or olive oil (or any plain flavoured oils)
- 1/4 cup finely chopped fresh parsley , optional (Note 3)
- 1 garlic clove , crusted using garlic press or finely grated using microplane
Instructions
ABBREVIATED RECIPE:
- Melt butter with garlic, brush 11 holes generously (reserve bit for tops). Whisk Dry and Wet ingredients in separate bowls. Pour Dry into Wet, mix just 8 times. Add cheese, mix as little as you can. Fill 11 holes of muffin tin. Bake 25 minutes at 180°C/350°F (160°C fan), brush tops with remaining butter.
FULL RECIPE:
- Preheat oven to 180°C/350°F (160°C fan-forced)
- Garlic butter – Place butter and garlic in a microwave proof bowl and melt in 2 x 30 second bursts. Mix.
- Great muffin tin – Brush a 11 holes of a standard muffin tin generously with the butter, being sure to slather with some garlic. Use most – just reserve a bit for brushing the tops later)
- Make batter – Whisk Dry ingredients in a bowl. Whisk Wet ingredients in a separate bowl. Pour Wet into the Dry ingredients bowl. Mix 8 times – some flour will remain not mixed in, that's ok.
- Add cheese, then mix as few times as possible just to incorporate remaining bits of flour – no more than 7 big stirs (secret to soft muffs). The batter can be lumpy, that's fine.
- Fill muffin tine – Divide between 11 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin to top (if in ball shape due to scooper, leave as is). See video.
- Bake for 25 – 27 minutes or until the muffins are domed, golden and crusty. A toothpick inserted should come out clean.
- Butter brush and cool – Brush remaining butter on the surface (re-melt again if needed). Let muffins cool in the pan for 5 minutes then remove onto cooling rack. Cool for at least 5 minutes before getting stuck into them!
Recipe Notes:
Nutrition Information:
Life of Dozer
He’s home! The first thing I thought when I saw his shaved leg was “Yessss!!!! 25% less fur droppage all over the house!” 😂
In all seriousness though, he is doing just fine. Zonked out for most of the day.
I am loving that harness he got sent home with. And so is Dozer – just that little bit of help to get him on his feet and hobble outside to the toilet. That’s the most action he’s going to get for a while!!
I was asked to bring savoury muffins for an Easter Sunday brunch so made a test batch of these today. Omg, they are soooo good! Fluffy and light on the inside, golden and crunchy on the outside! Perfect hot out of the oven with a little butter ( or a lot! ). I sprinkled a little Parmesan on the top before baking but didn’t make any other changes. So glad I stumbled across this recipe ( and your site Nagi ). Your Red Velvet cake recipe is next on my to bake list!
Hi Nagi! Thanks so much for the recipe! I’ve just tried it; the muffins are soft (despite my more than 8 little stirs, haha) and yummy!
I didn’t do the garlic butter, I used muffin liners, used the entire 1 packet of grated cheese, put in 3 cloves of grated garlic, half tbsp of dried herbs, and 1 green chili and 1 red bird’s eye chili (cut finely for both). I’ll definitely make these again. I’ll probably add more herbs, garlic and up the spiciness!
Great to hear!!
Hi Nagi these muffins were to die for..my extras were what I had in the fridge…bacon, carrot, fresh basil, sun dried toms & mushrooms…the garlic butter was sensational… this recipe is a keeper…thank you for another awesome recipe
Sounds great Kym!!
Yummy
Terrific Farida, I’m glad you love them!
I’m making an appetizer for my club’s wine tasting tomorrow. I think these sound perfect, but I have no sour cream or yogurt, and I can’t get out to shop. I’m going to try buttermilk. Let me know if this is a mistake,.
Hi Carol, I haven’t tried with buttermilk – love to know if it works!
I made these today with buttermilk! Turned out perfect 🤤 May add a tad more salt and a pinch of sugar next time though! Overall so damn good!
Absolutely superb! I have been baking for six decades-best cheese muffins ever! I added Canadian bacon and red pepper, used cheddar and Manchego cheese! Three generations scoffed them down.
Woah they sound amazing Judy!!
I can’t wait to make these tmw! If I don’t have sour cream handy, can I subsitute it with something else?
Thanks,
Elaine
Hi Elaine, natural/Greek yogurt will work as a substitute ☺️
These were delicious! I made them in the morning and was worried that they wouldn’t be as nice by the afternoon but they reheated beautifully!
I’m so glad you love them Nicole!
Made these Muffins to go with Chilli, they were easy to make & came out light and fluffy, next time would add more cheese and herbs – really good but needed a little something extra
Hi Barbara, you can never have enough cheese! N x
Has anyone tried making this in a loaf pan?
Hi Nagi
I’ve just made your muffins and cooked them for at least 35 minutes. 160 fan. They’re not cooked yet. I did use muffin cases, would this be what went wrong. Flavour is delicious though
Hi Nagi. Tried them today as planned. They were amazing. So easy and so tasty. I am using them as an entree for a special meal I’m making tomorrow.
Hi Nagi,
Did you say that Australia was imperial measurements? I thought they were metric?
🙃 DUH 🙂 Thanks Erica! N x PS Fixed, yes we are metric along with most of the rest of the world, it is mainly the US and CAN who are the outliers! 😂
Thanks, Nagi. I’ve never really paid attention to what we were. To me a cup was a cup – I didn’t think it made a difference. But someone just recently told me that with baking you actually are meant to be quite precise. And I thought the person telling me said we were metric. But then I saw you’d written imperial and I just wanted to double check. I want to try these muffins tomorrow. They look SO good. 🙂
Hi Nagi,
Did you say that Australia is imperial measurements? I thought they were metric?
the method was really simple and easy to do with the things we had in the kitchen an Das soon as me an dry boys took our first bite it was. a bodacious flavour in our face.
Glad you enjoyed this one Bec!! N x
Man oh man these are incredible. I subbed out half the flour for almond meal (so had 1 cup flour, 1 cup almond meal) to try and lower the carb content a bit, and they were still a-mazing. I’m addicted. I might even push my luck next time to 1.5 cups almond meal with 0.5 cups flour and see how I get on!
Thanks for sharing so many delicious recipes!
Oh my goodness ,I made these with a gluten free flour blend and added a little extra baking powder and baking soda, delicious, thanks for the recipe definitely will make again
That’s SO GREAT to hear Gail! I’m so glad you enjoyed this, thank you for letting me know! N xx
Just wondering if you changed this recipe. I’ve made it before and I thought that you filled the muffin cup half full, drizzled some melted garlic butter over, had the option to put some mozzarella cheese in and then topped with more batter and drizzled more garlic butter over top. This recipe is still very good it’s just different than I remember it.
Hi Joan! I did, I thought it was an improvement!!!
Love love your recipes and my fav is the furry Dozer extra at the end!! I’ve had Golden’s all my life and would have 10 if my spouse would let me !
Hello there, would you know if we could sub the plain flour for say almond flour or oat fiber to make it low carb? Anything that I have to change along with it? Thanks a ton!