Versatile Flavor Combinations
Cheese and herb muffins offer endless possibilities for flavor combinations. You can use various types of cheese such as cheddar, mozzarella, feta, or Parmesan, and pair them with herbs like parsley, chives, dill, rosemary, or thyme. This versatility allows you to create muffins with unique and delicious flavors to suit your taste preferences.
Balanced Nutrition
While cheese and herb muffins may seem indulgent, they can be a nutritious choice when made with wholesome ingredients. Cheese provides protein and calcium, while herbs add flavor and essential vitamins and minerals. When made with whole grain flour and other wholesome ingredients, these muffins can be a satisfying and balanced snack or meal option.
Portable and Convenient
Cheese and herb muffins are perfect for on-the-go snacking or as a quick meal option. They are portable and easy to pack, making them ideal for school lunches, picnics, road trips, or busy mornings when you need a nutritious and satisfying snack to take with you.
Freezer-Friendly
Cheese and herb muffins can be made in advance and stored in the freezer for later use. Simply bake a batch of muffins, allow them to cool completely, then wrap them individually in plastic wrap or aluminum foil and place them in a freezer-safe bag or container. When you’re ready to enjoy them, simply thaw them in the refrigerator or microwave and warm them up in the oven or microwave for a delicious and convenient snack or meal.
Customizable Additions
In addition to cheese and herbs, you can customize cheese and herb muffins with other flavorful additions such as cooked bacon or ham, chopped vegetables, sun-dried tomatoes, olives, or nuts. These additions can add extra texture, flavor, and nutritional value to the muffins, allowing you to tailor them to your personal preferences.
Homemade Goodness
Making cheese and herb muffins from scratch allows you to control the ingredients and customize them to suit your dietary needs and preferences. You can experiment with different types of cheese, herbs, and other add-ins to create your own unique and delicious muffin recipes that you won’t find in stores.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup Cheddar Cheese grated
- 1/4 cup parmesan cheese grated
- 1 tbsp fresh herbs thyme, or chives), such as parsley
- 1 cup milk
- 1/4 cup butter melted
- 1 egg large
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
- Stir in the grated cheddar cheese, Parmesan cheese, and chopped fresh herbs.
- In another bowl, whisk together the milk, melted butter, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spoon the batter into a greased muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool for a few minutes before serving.
Nutrition
Too much cheese! My kids didn’t like them! I will reduce the cheese next time.
I’ve never had a problem with too much cheese! My kids love it! Maybe they just don’t like the herbs?
The amount of cheese is right, but I think 1 tbsp baking powder might be too much? My muffins rose a lot and then sank slightly.
These muffins are a hit at my brunch! Super cheesy and fluffy. Will absolutely make again!
I added some chopped jalapenos to give them a kick. Awesome! Highly recommend trying!
These muffins are fantastic! I made them for a brunch and everyone loved them!
YUMMMY MUFFINS!!! Can’t wait to make these again!
These muffins are so good! I made them for a brunch and everyone loved them!
They look great, but I’m not sure about the herbs. Can you skip them?
Delicious! Just like my grandma used to make. Thanks for the recipe!
Mine were a little dense, I think I overmixed. Next time I’ll stir just until combined like it says. Still tasty though.
Not bad at all. They’re like savory breakfast muffins. Texture was fluffy, though I wish there was a little more seasoning—maybe more black pepper.
These muffins were a huge hit at my family brunch! Fluffy and full of flavor.
Muffins good! Make me smile.
Super easy to make! I used dill instead of thyme, turned out great!
But isn’t thyme the traditional herb? I dunno, can dill really work here?
That sounds delicious! I love dill, I might try that substitution too!
These muffins are so fluffy and taste amazing! I used half cheddar and half mozzarella, and they were a hit. Definitely making them again! ⭐⭐⭐⭐⭐
These are the best! Perfect with some soup. Gonna make them every week! 🍞❤️
1 egg, 1 cup milk… seems okay, but I feel like it’s missing garlic or something. Also I got peppery. Still ate them all.
Hmm I disagree—no garlic needed. The pepper and herbs are already doing the job. Also 1 cup milk is pretty standard for muffins. Maybe your cheese was saltier than mine?
Garlic would definitely take these up a notch 😅 Did you use fresh herbs or dried? I’m thinking the pepper could’ve been just a bit too high—next time try cutting it to like 1/8 tsp.
I only have mozzarella. Can I use that instead? Not sure if that will work.
Mozzarella would probably make them super gooey! I say go for it! It’ll be like a cheese explosion.
I dunno, but cheddar and parmesan have a stronger flavor. Mozzarella might be too bland. Maybe add some spices?
Made these last night and they turned out super fluffy—cheesy and nicely herby. I used chives and it was a great combo with the black pepper. Will definitely bake again!
Soooo easy. I mixed wet and dry and just stirred till combined—no overmixing. Thank you for that tip, they didn’t get tough.
Cheese and herbs, yum! 😍 My kids loved them, I’ll say this was a win! ⭐⭐⭐⭐⭐
These turned out super fluffy and cheesy—love the herb flavor. I used chives and they were gone way too fast in my house.
Cheese?? I thought we avoid it if on low carbs. Not for me!
But this recipe has a lot of flour, which is carbs too! Not worth it if you’re really watching your carbs. Just saying.
Cheese can be low carb, just in moderation! These muffins look delicious, I might give them a try despite the carbs.
I messed this up big time! Forgot the baking powder and they didn’t rise at all. 😩
Are these muffins supposed to rise a lot? Mine stayed pretty flat. 😕
Flat muffins? That’s weird. I thought muffins were supposed to be puffy! How much butter did you use?
Yeah, they should rise a bit! Maybe your baking powder is old? That can happen. 🤔
These muffins are fantastic! I added garlic and it made them even better. Will definitely make again!
Honestly? Kinda bland. I know it says 1/2 tsp salt and pepper, but it needed more herbs—like double thyme.
I replaced the cheddar with gouda and added some olives. So good!
Olives? In muffins? Not sure if that will work. But who knows, maybe it’s a new thing.
That sounds amazing! Gouda and olives are such a great combo. I need to try that next time!
Made these at 10pm last night (I was craving cheese muffins but we had a power failure so I waited). I’m going to buy more cheese later today so I can make more because the first batch just wasn’t enough 😅. I heat them a little before eating them and put a little bit of butter and it’s heaven, great for a winter snack. Best recipe ever!
Not gonna lie, I was skeptical about using melted butter—usually I cream it. But it worked. Texture was nice.
Quick and easy recipe! Perfect for a weekday breakfast. I’ll definitely keep this one.
These came out super fluffy and cheesy—exactly what I wanted. I used chives and they smelled amazing while baking.
I didn’t really like the texture. They turned out kind of dry for me. Maybe too much flour?
Pretty good! I used dried herbs since I didn’t have fresh, and I think next time I’ll add a bit more. Texture was nice though.
I made these once and they were a little bland for me. I also used dried herbs but didn’t adjust—your note about adding more makes sense. Maybe I’ll try with extra seasoning next time.
Thanks! Dried herbs definitely work—agreed that you may want to bump the amount a bit. Glad the texture came out nice 😊
Are these muffins supposed to be sweet? I was really expecting some sugar. Kinda disappointed.
These muffins are savory, not sweet. It’s meant to be cheesy and herb-flavored. Give them a try with a bit of butter! 😊
I followed it exactly and they turned out flat. Also my cheddar was pretty salty so maybe that’s why. Could use more baking powder??
Tasted good but forgot the eggs 🥴. LOL . Still came out okay!
Not bad, but mine tasted kinda bland. Could’ve been the herbs—forgot to chop them fine. Also I used salted butter so maybe I needed to adjust the salt/pepper.
Maybe you needed more cheese? Like honestly 1/4 cup parmesan + 1/2 cup cheddar feels a lil light for me. And if you’re using salted butter, I’d think you’d also want to reduce the 1/2 tsp salt in the recipe—unless the butter was barely salted. Mine still tastes good, but I always chop the herbs super finely.
Thanks! I’ve totally had that “bland” moment when the herbs aren’t chopped fine enough. I started mincing thyme/chives super small and it helps a lot. Also if you used salted butter, you can probably cut back a pinch on the salt next time.
These are a winner. I meal-prepped them and reheated the next day—still great. The crust is so nice with the cheese.
I messed up and overmixed (oops). They’re still edible, just tougher than I wanted. Still cheesy and comforting.
Ugh, that’s the worst—overmixing muffins is *so* easy to do. But honestly, still cheesy and comforting sounds like a win. Next time try mixing just until no dry flour shows; the rest is tenderness.
Wait, if you overmixed they get tough, right? I thought baking powder fixes everything 😅 Still, cheese muffins are hard to ruin. Maybe bake 1-2 min less next time so they don’t dry out.
can’t wait to try these. they look yum
Hope you enjoy them! They really are delicious.
Cool recipe! I used oat milk instead of regular milk and it turned out fine.