Quick and Easy Cheese Muffins

From breakfast to supper, easy cheddar muffins are a delicious treat to eat. They are soft and fluffy muffins full of butter, garlic flavour, and cheesy goodness. The muffin tops have that crisp cheese we all love too.

My first savoury dish on the blog! Obviously it had to be something with cheese..I am the biggest fan of it!!

These muffins will disappear within seconds. They are soft and fluffy with the perfect crumb. They use cold shredded butter so the texture is pretty similar to scones!

These muffins are so easy to meal prep ahead. Everything gets mixed together in only a few steps. You've probably already got all of the ingredients in your kitchen right now too!

Let's get to baking!

Jump to:

• Why this recipe works
• Ingredients Notes
• Step by step instructions
• Expert Baking Tips
• FAQ
• Check out these recipes
• Quick and Easy Cheese Muffins

Why this recipe works

• Easy to make: These cheese muffins come together so quickly.
• Delicious: Nothing better than a warm cheese-y bread!
• Prep ahead: They freeze great!

Ingredients Notes

Here's a list of the ingredients we're using for these quick and easy cheese muffins. Full recipe card with more details is down below!

• Butter - This will be shredded. Make sure it's grated on the largest section of your grater. The butter has to be cold when you use it, so once it is grated, set it in the fridge until ready to use.
• Baking powder - Make sure it isn't expired.
• Cheddar cheese - I used mild cheddar cheese. Grate it on the largest section of your grater. I always recommend using fresh cheese grated right from the block versus a pre-packaged shredded cheese. Sometimes the pre-packaged ones have additional ingredients that will affect the way it melts.
• Cornstarch - Adds an amazing texture!
• Garlic powder - Adds a nice touch of flavor into the muffins!
• Eggs - Make sure they're at room temperature before beginning.
• Milk - Dairy or non-dairy milk works.
• Flour – All-purpose flour is used in this recipe. You can't use any other flour.
• White sugar - Also known as granulated sugar.
  

Step by step instructions

Here is how to make and bake these Quick and Easy Cheese 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 and set aside. If you need a recommendation, this is my favourite tin. You can also use muffin liners, but I've found the cheese sticks to them unless they are completely cool.

Step 2 - Grate your cheese and butter. Using the largest section of your grater, grate your cheese and then your butter. Place the butter in the fridge until ready to use. It has to be cold.

Step 3 - Mix dry ingredients. In a large-sized bowl, add in flour, sugar, baking powder, cornstarch, garlic powder, and salt. Mix together.

Step 4 - Add in butter. Add in the cold grated butter and using a spoon or fork, mix together until the butter is evenly coated in the mixture.

Step 5 - Add in cheese. Add the cheese in and mix until evenly coated.

Step 6 - Whisk eggs and milk. In a separate bowl, add in the eggs and milk and whisk together.

Step 7 - Pour the egg mixture in. Add the egg mixture into the cheese mixture and using a spatula, very gently mix it together 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 large 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 the cheese muffins at 375F for 20-22 minutes or until a toothpick inserted comes out clean.

Allow to slightly cool, and enjoy! My favourite way to eat these cheese muffins is warm with a bit of butter. Drool!!!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites. You can toggle from cups to grams in the recipe card below by clicking the button 'metric'.
• Shred your own cheese. Sometimes pre-packaged shredded cheeses have additives that make the cheese melting point differ, so the bake may not turn out.
• Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.

FAQ

Do I have to add garlic powder?

No. But these muffins don't have a ton of flavour without it so I recommend!

How do I store these muffins?

Allow them to cool completely and place in an airtight container on your counter for a day, or in the fridge for a week.

Can I freeze these muffins?

Yes! Allow them to cool completely and place in a ziplock bag. These muffins freeze great for up to 2 months. Thaw them before eating and warming up. Enjoy!

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