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
Scale
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.
