Savoury Cheddar Green Onion Muffins
These cheddar and green onion muffins are soft, fluffy, and packed with savoury flavour, making them the perfect easy recipe for breakfast, brunch, or snacking. Made with simple pantry ingredients, they come together quickly and have melty cheddar cheese and fresh green onions in every bite. A truly delicious homemade treat!
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!
Notes
*Liners: After recipe tesitng, I found that the muffins stick to the liners from the melty cheese. I know I've photographed the muffins in liners, but I recommend greasing the pan with oil if you can to prevent the muffins from falling apart.