Description

These delicious cheese and herb muffins are savory, fluffy, and perfect as a snack, side dish, or breakfast treat. Loaded with cheddar cheese and fresh herbs, they’re easy to make and full of flavor.

Ingredients

Units Scale

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 cup shredded sharp cheddar cheese
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
2 large eggs
1 cup milk
1/4 cup vegetable oil

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Instructions

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
In a large bowl, whisk together flour, baking powder, salt, pepper, and garlic powder.
Stir in the shredded cheese, chives, and parsley.
In a separate bowl, whisk together eggs, milk, and vegetable oil.
Pour the wet ingredients into the dry and stir just until combined. Do not overmix.
Spoon the batter evenly into the prepared muffin tin.
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use a mix of herbs like thyme, dill, or basil for variation.
Great served warm with butter or alongside soups and salads.
Can be frozen for up to 2 months—reheat in the oven or microwave.

Nutrition

Serving Size: 1 muffin
Calories: 190
Sugar: 1g
Sodium: 250mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 6g
Cholesterol: 40mg