30 min
makes 12 muffins
These are, truly, the best cheese muffins I’ve ever made: quick, dependable, and gloriously cheesy, they go well with soups or stews, work as a standalone snack, and make an irresistible breakfast.
  • 2 cups flour
  • 4 teaspoons baking powder
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • 1 egg
  • 1 cup milk
  • 3 tablespoons unsalted butter
  • ½ pound (8 ounces) sharp cheddar cheese, grated

Grease muffin tins and preheat oven to 400˚F.

Mix dry ingredients together in a large bowl, stirring them well to combine thoroughly. Toss the grated cheese with the flour mixture.

Melt butter, add milk, and stir. Add the egg and beat to combine. Add to the flour and cheese, and stir until just combined. You may find you need a bit more milk – it depends on the season and humidity.

Portion batter into prepared muffin cups, and bake 12 to 15 minutes, until the tops show some brown spots and a toothpick inserted into the center of one muffin comes out with no smears of uncooked batter.

Let cool in the tin for 10-15 minutes, then remove muffins and let them finish cooling on a rack. The muffins are splendid served warm – but just as good when cooled.

Defend your share of cheese muffins from family members and housemates who will want to steal yours.

NOTE: Recipe may be doubled; baked muffins may be frozen.

blender cheese muffins

A version using a blender to mix wet ingredients and grate the cheese and butter all in one step.

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1 Response

  1. Maurita, these never disappoint – thanks so much! Off to give these to a neighbor who’s recovering from back surgery, and a friend that’s in the middle of packing up her apartment to move

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