Description
These savory cheese and herb muffins are soft, cheesy, and full of fresh flavor. They’re super easy to whip up and make a great grab-and-go breakfast or snack. Serve them warm with butter, or pair them with soups and salads for a tasty side dish!
Ingredients
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2 cups all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/2 teaspoon garlic powder
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1/2 teaspoon black pepper
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1 cup shredded cheddar cheese (or a mix of cheddar and parmesan)
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2 tablespoons chopped fresh chives
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1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
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1 tablespoon chopped fresh thyme (or 1/2 teaspoon dried)
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2 large eggs
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1 cup milk
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1/4 cup plain Greek yogurt or sour cream
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1/4 cup unsalted butter, melted and cooled slightly
Instructions
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Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly grease it.
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In a large bowl, whisk together flour, baking powder, salt, garlic powder, and black pepper.
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Stir in shredded cheese and chopped herbs until evenly distributed.
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In a separate bowl, whisk together eggs, milk, yogurt (or sour cream), and melted butter.
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Pour the wet ingredients into the dry and stir just until combined. Don’t overmix.
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Divide the batter evenly among the muffin cups, filling each about 3/4 full.
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Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
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Let cool for 5 minutes in the pan, then transfer to a wire rack. Enjoy warm or at room temp!
Notes
You can use dried herbs if fresh ones aren’t available—just reduce the amounts by about half.
Add a pinch of red pepper flakes for a little heat.
These muffins freeze well—just reheat in the microwave or oven before serving.