Inside: These cheddar cheese muffins are made with whole wheat flour and other simple ingredients. Serve them with dinner as a fun swap for rolls or bread.
Have you never met a sweet roll you didn’t like?
Me neither. But these tasty muffins have also conquered me.
They are cheesy, buttery, and delicious on the table in place of rolls or bread. You can also pack them in lunch boxes or serve them hot for breakfast.
Let’s make a batch!
Ingredients for cheese muffins
- Flour: This recipe uses a combination of whole wheat and all-purpose flour.
- Milk: I used 1%, but any variety will work
- Cheese: I use pre-shredded cheddar cheese, but feel free to shred it into a block
- Egg: Use a large egg
- Butter + Olive oil: I use both in this recipe
- Honey: Gives just a touch of sweetness
- Baking powder + seasonings
- Parmesan: To cover muffins before baking (optional)
How to make cheddar cheese muffins
Preheat the oven to 375 degrees F. Spray a muffin pan well with cooking spray.
In a small microwave-safe bowl, melt the butter and cool slightly. Add the olive oil, milk, egg and honey. Stir to combine.
In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, garlic salt, Italian seasoning, and grated cheese.
Add the wet ingredients to the dry ingredients and mix lightly until combined. The dough will be thick like this:
Fill the muffin pan compartments about three-quarters full and sprinkle the top with Parmesan cheese for extra flavor (optional).
Bake about 20 minutes or until lightly golden. A toothpick should come out clean from the center of a muffin.
Let the muffins cool for five minutes and then remove them from the pan by running a knife around the edge of the muffins. These are better They are served hot the day you bake them. To enjoy leftover muffins, we found that reheating them in the toaster oven (or microwave, if you don’t have a toaster oven) works well.
Questions about cheese muffins
How do I store leftover muffins?
Store in an airtight container for up to two days, then reheat in the microwave or toaster oven before enjoying.
Can I use another type of cheese?
Sure! We used cheddar cheese, but feel free to use another favorite grated cheese.
Should I use paper pan liners?
As long as you spray the can well with cooking spray, they should come out easily without using liners.
Other bread recipes
Savory cheese muffins
Produce:
12 muffins
Preparation time:
15 minutes
Time to cook:
20 minutes
Total Time:
35 minutes
These cheese muffins are served warm with dinner or reheated for breakfast the next day.
Ingredients
-
2 butter spoons
-
2 tablespoons olive oil
-
1 cup 1% milk
-
1 large egg
-
1 tablespoon honey
-
1 cup all-purpose flour
-
1/2 cup whole wheat flour
-
1 tablespoon baking powder
-
1/2 teaspoon garlic salt
-
1 teaspoon Italian seasoning
-
2 ½ cups grated cheddar cheese
-
¼ cup Parmesan cheese to sprinkle on top (optional)
Instructions
- Preheat the oven to 375 degrees F. Spray a muffin pan well with cooking spray.
- In a small microwave-safe bowl, melt the butter and cool slightly. Add the olive oil, milk, egg and honey. Whisk to combine.
- In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, garlic salt, Italian seasoning, and cheese.
- Add the wet ingredients to the dry ingredients and mix lightly with a spatula until combined. The dough will be thick.
- Fill the muffin tin compartments ¾ full and sprinkle the top with Parmesan cheese if desired. Bake until lightly golden or about 20 minutes. A toothpick should come out clean from the center of a muffin.
- Let cool for 5 minutes and remove from pan by running a knife around the edge of the muffins. It is best served hot.
- These muffins can be stored in an airtight container for up to 2 days, but should be reheated in the microwave or toaster oven before enjoying.
Nutritional information:
Produce: 12
Portion size: 1
Amount per proportion:
Calories: 217Total fat: 13gSaturated fat: 7gTrans fat: 0gUnsaturated fat: 6gCholesterol: 47mgSodium: 410mgCarbohydrates: 15gFiber: 1gSugar: 3gProtein: 9g
