If you’re looking to elevate your snack or breakfast game, this Cheese Herb Muffins with Whipped Bovril Butter Recipe is a charming and delicious way to do just that. These muffins are wonderfully fluffy with a perfect blend of sharp cheddar and fragrant herbs, making them irresistible at any time of day. Paired with an irresistibly creamy whipped Bovril butter, every bite bursts with a savory richness that feels both comforting and a little gourmet. This recipe is a true celebration of simple ingredients coming together to make something truly special and utterly satisfying.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, pantry-friendly ingredients. Each one plays a crucial part in building the muffin’s texture, flavor, and beautiful golden crust that will make your kitchen smell like heaven.
- 2 cups all-purpose flour: The base that gives your muffins that perfect crumb and structure.
- 1 tablespoon baking powder: Helps the muffins rise nicely, creating a light and fluffy texture.
- ½ teaspoon baking soda: Adds extra lift and aids in browning the muffins to a golden perfection.
- ½ teaspoon salt: Enhances the flavor balance and brings out the savory notes.
- ¼ teaspoon black pepper: Just enough to add a subtle warmth and depth.
- 1 teaspoon dried mixed herbs: Or fresh thyme and parsley for a fragrant, herbal essence.
- 1½ cups shredded sharp cheddar cheese: The cheesy heart of the muffin that melts beautifully throughout.
- 1¼ cups whole milk: Keeps the batter moist and tender.
- 1 large egg: Binds everything together and adds richness.
- ¼ cup unsalted butter (melted): Adds a subtle buttery note and helps with tenderness.
- 1 tablespoon Dijon mustard: A tangy kick that lifts all the savory flavors splendidly.
- ½ cup unsalted butter (softened): For the whipped Bovril butter, giving that creamy finishing touch.
- 1½ teaspoons Bovril beef extract: The secret umami-packed ingredient that transforms the butter into a spread full of rich flavor.
How to Make Cheese Herb Muffins with Whipped Bovril Butter Recipe
Step 1: Prepare Ingredients and Oven
First things first, preheat your oven to 375°F and prepare a 12-cup muffin tin with either a light grease or muffin liners. This step ensures your muffins will release easily without sticking and start baking at the right temperature for a perfect rise and golden crust.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, black pepper, and your choice of fresh or dried herbs until well combined. This blend of dry ingredients sets the stage for distributing flavor evenly throughout the batter.
Step 3: Add Cheese
Next, stir in the shredded sharp cheddar cheese. The cheese adds richness and a gooey texture when baked, making each bite satisfying and full of personality.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk together the whole milk, egg, melted unsalted butter, and Dijon mustard. This mixture provides moisture, richness, and a subtle tang that perfectly complements the savory herbs and cheese.
Step 5: Bring Batter Together
Pour the wet ingredients into the dry ingredients and gently fold just until combined. Avoid overmixing; a few lumps are perfectly fine and help keep your muffins light and tender rather than dense.
Step 6: Bake the Muffins
Spoon the batter evenly into your prepared muffin cups, filling each about ¾ full for maximum rise. Bake for 18 to 22 minutes, or until the muffins turn a golden brown and a toothpick inserted in the center comes out clean. Let them cool for 5 minutes in the pan before transferring to a wire rack.
Step 7: Make the Whipped Bovril Butter
While the muffins are cooling, whip the softened unsalted butter in a small bowl with a hand mixer or whisk until it becomes light and fluffy. Then, add the Bovril beef extract and continue mixing until fully incorporated. This butter will elevate your muffins with its rich, savory depth.
How to Serve Cheese Herb Muffins with Whipped Bovril Butter Recipe
Garnishes
For a simple but lovely touch, scatter some fresh chopped parsley or thyme on top of the warm muffins just before serving. Not only does it add a burst of fresh color, but it also enhances the herbal aroma that pairs splendidly with the Bovril butter.
Side Dishes
These muffins shine alongside a fresh salad, a bowl of steaming soup, or even a hearty breakfast plate with eggs and grilled tomatoes. Their savory nature makes them incredibly versatile for breakfast, lunch, or as a snack with an afternoon tea.
Creative Ways to Present
Try slicing these muffins in half and lightly toasting them before slathering with whipped Bovril butter for an irresistible open-faced sandwich. Alternatively, serve them with a selection of cheeses and charcuterie for a cozy grazing board that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store your Cheese Herb Muffins with Whipped Bovril Butter Recipe in an airtight container at room temperature for up to 3 days. Keeping them sealed preserves their tenderness and flavor, so they’re just as enjoyable later.
Freezing
These muffins freeze beautifully. Once completely cooled, wrap them individually in plastic wrap or place them in a freezer-safe bag. They can be frozen for up to 1 month and thawed overnight at room temperature or in the fridge before reheating.
Reheating
To bring these muffins back to life, gently warm them in a preheated oven at 300°F for about 10 minutes. This helps restore their fluffy interior and crispy crust. Reheat your whipped Bovril butter briefly if needed, just until spreadable.
FAQs
Can I substitute another cheese for cheddar in this recipe?
Absolutely! A sharp, flavorful cheese works best, so try Gruyère, aged mozzarella, or even a tangy Parmesan for a slightly different but just as delicious result.
Is it okay to use fresh herbs instead of dried?
Yes, fresh herbs like thyme and parsley offer a vibrant, fresh flavor. Use about three times the amount called for if substituting fresh, as they are less concentrated than dried herbs.
What can I use if I don’t have Bovril?
If Bovril isn’t available, Marmite or Vegemite provide a similar savory punch. For a vegetarian option, Vegemite is often preferred, and you can adjust the quantity to taste.
Can I make the muffins gluten-free?
Yes, you can swap all-purpose flour with a gluten-free baking mix that includes xanthan gum. Be mindful that texture might vary slightly, but the flavor will still be fantastic.
How long will the whipped Bovril butter keep?
Keep it refrigerated in an airtight container, and it should stay fresh for up to one week. Bring it to room temperature before serving for the best spreadability.
Final Thoughts
There’s something truly comforting about biting into a warm, savory muffin loaded with cheddar and herbs, especially when topped with that unforgettable whipped Bovril butter. This Cheese Herb Muffins with Whipped Bovril Butter Recipe is easy to make, packed with flavor, and perfect for sharing with loved ones at any time of day. I promise, once you try it, these muffins will become one of your all-time favorites too!
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Cheese Herb Muffins with Whipped Bovril Butter Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Side Dish
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
These Cheese Herb Muffins with Whipped Bovril Butter are a deliciously savory treat perfect for a British-inspired side dish. Packed with sharp cheddar cheese and a mix of herbs, these muffins are golden, fluffy, and flavorful. The whipped Bovril butter adds a rich, beefy umami twist, making them ideal for breakfast, lunch, or as a snack. They bake quickly in the oven and are best served warm with the creamy Bovril butter to spread on top.
Ingredients
Muffins
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried mixed herbs (or fresh chopped herbs like thyme and parsley)
- 1½ cups shredded sharp cheddar cheese
- 1¼ cups whole milk
- 1 large egg
- ¼ cup unsalted butter (melted)
- 1 tablespoon Dijon mustard
Whipped Bovril Butter
- ½ cup unsalted butter (softened)
- 1½ teaspoons Bovril beef extract (or to taste)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease or line a 12-cup muffin tin to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, black pepper, and dried mixed herbs until evenly combined. Stir in the shredded sharp cheddar cheese to distribute throughout the flour mixture.
- Combine Wet Ingredients: In a separate bowl, whisk together the whole milk, large egg, melted unsalted butter, and Dijon mustard until smooth and fully incorporated.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Stir gently just until all ingredients are combined; avoid overmixing to keep muffins tender.
- Fill Muffin Cups: Spoon the muffin batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18–22 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool further or serve warm.
- Prepare Whipped Bovril Butter: In a small bowl, beat the softened unsalted butter using a hand mixer or whisk until light and fluffy. Add the Bovril beef extract and continue mixing until fully incorporated and smooth.
- Serve: Serve the warm cheese herb muffins alongside the whipped Bovril butter for spreading. Enjoy fresh for best flavor.
Notes
- These savory muffins are best enjoyed warm but can be stored in an airtight container for up to 3 days.
- Reheat gently before serving to preserve texture and flavor.
- To make a vegetarian version, substitute Bovril with vegetarian Bovril, Marmite, or Vegemite for a similar umami taste.
