From breakfast to supper, these quick and easy cheddar green muffins muffins are so good. They're soft and fluffy muffins with the best flavor explosions thanks to the melty butter, cheesy goodness, garlic powder, and sweet green onion. The cheese melts and crisps up as baking, creating the best muffin top. Perfect for meal-prep, as a side, and entertaining!
After making my Quick and Easy Cheese Muffins, I knew I had to make a green onion version soon after.
These savoury cheese muffins are a delicious way to turn simple pantry ingredients into a quick snack. They’re moist with a tender crumb, come together easily, and fill your kitchen with an irresistible rich, cheesy aroma.
The combination of cheddar and green onions is so delicious. The sharp, savoury cheddar pairs perfectly with the fresh, slightly sweet fresh green onions, balancing the richness perfectly while adding a subtle pop of texture and taste.
What I love most about this recipe is how versatile it is. Pair it with soups, salads, or eggs for breakfast, or enjoy them simply on their own as a savory snack. The possibilities are endless.
My favorite way to eat these homemade muffins is fresh from the oven while they're still warm, with some butter and a sprinkle of sea salt.
Step by step instructions
Here is how to bake these Savoury Cheddar Green Onion Muffins. You will need a 12 muffin tin, 3 mixing bowls, a grater, and a spatula.
Step 1 – Prep. Grease the muffin tin with oil or line the tin with liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 - Grate cheese. Using the largest section of your grater, grate the cheese and set aside.
Step 3 - Mix dry ingredients. In a large-sized bowl, add in the dry ingredients . Mix together.
Step 5 - Add in cheese. Add the grated cheese and mix until evenly coated.
Step 6 - Whisk eggs and buttermilk. In a separate bowl, whisk together the butter, eggs, and buttermilk. Then whisk in the chopped green onions.
Step 7 - Make the batter. Combine the egg and cheese mixture together gently just until no flour streaks appear. Don't over-mix!
Step 8 - Scoop into tin. Add the batter into each muffin tin. This recipe makes 10 tall muffins, or 12 smaller muffins. I wanted mine taller, so I made 10. I recommend using an ice cream scooper for minimal mess.
Step 9 - Bake. Bake for 15-20 minutes or until a toothpick inserted comes out clean.
Allow to slightly cool, and enjoy! My favourite way to eat these cheese muffins is sliced warm with a bit of butter and salt. Drool!!!!
FAQ
How do I store these muffins?
These muffins stay fresh for 5 days on the counter in an airtight container or display and in the refrigerator for up to 1 week.
How do I reheat them?
You can reheat them in the microwave for 15-20 seconds or warm them in the oven at 300°F (150°C) for about 5-10 minutes to restore their texture.
Do I have to use green onions?
No! Feel free to leave them out.
Are green onions the same as scallions?
Green onions and scallions are practically the same thing. They have a mild onion flavor that’s less intense than regular onions, making them perfect for baking.
Can I substitute the buttermilk?
No, but you can make buttermilk at home easily by combining 1 cup milk (any kind) with 2 tbsp of vinegar or lemon juice.
Allow it to sit on the counter for 10 minutes to activate before using.
Can I use a different cheese?
Yes. I find medium cheddar works best in this recipe, but everyone has different preferences so you can substitute for a different cheese you can grate (like marble, old fort, mild cheddar, etc).
Can I make them gluten-free?
Yes, simply substitute a 1:1 gluten-free flour blend. Make sure it contains a binding agent like xanthan gum for best results.
Do I have to add garlic powder?
No. But these muffins don't have a ton of flavour without it so I recommend!
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Savoury Cheddar Green Onion Muffins
Ingredients
- 2 cups all-purpose flour
- 2 tsps baking powder
- 1 tsp baking soda
- 1 tbsp cornstarch
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp white sugar
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 1/4 cup unsalted butter melted
- 1 cup cheddar cheese shredded
- 1/2 cup green onions thinly sliced
Instructions
- Preheat the oven to 375℉/190℃ and grease a muffin tin well (or line a muffin tin with liners) and set aside. Melt the butter and slice the green onions and set both aside.1/4 cup unsalted butter, 1/2 cup green onions
- Using the largest section of your grater, grate your cheese and set aside.1 cup cheddar cheese
- Whisk together the butter, eggs, and buttermilk until well combined. Then whisk in the sliced green onions. Set aside.1 cup buttermilk, 2 large eggs, 1/4 cup unsalted butter, 1/2 cup green onions
- In a seperate bowl, add the flour, baking powder, baking soda, cornstarch, salt, garlic powder, onion powder, and sugar into a bowl and mix together.2 cups all-purpose flour, 2 tsps baking powder, 1 tsp baking soda, 1 tbsp cornstarch, 1 tsp salt, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tbsp white sugar
- Add the shredded cheese in and mix to evenly coat the cheese.1 cup cheddar cheese
- Combine the dry and wet ingredients together gently with a spatula just until a soft, thick muffin batter forms. Do not over-mix!
- Scoop it evenly between the liners, filling the batter all the way to the top.
- Bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool, and enjoy!
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