Homemade Savory Cheddar Muffins – Introducing the Homemade Savory Cheddar Muffins. A delightful breakfast treat. That combines sharp cheddar cheese, scallions, and a hint of garlic and basil. For a flavorful start to your day. Perfectly golden and fluffy. These muffins are sure to become a family favorite.
The first time I made these savory cheddar muffins. It was a chilly Sunday morning. My husband had hinted at wanting something different. From our usual breakfast routine. And my child was excited. About anything involving cheese. As the muffins baked. The kitchen was filled with the mouth-watering aroma of melting cheddar. And fresh scallions. The smiles on their faces. When they took the first bite were priceless. Now, these muffins are a cherished part. Of our weekend mornings.
What makes this Homemade Savory Cheddar Muffins truly stand out?
These muffins stand out. With their perfect blend of sharp cheddar cheese. And aromatic scallions. Complemented by a hint of garlic. And basil. The addition of sour cream. Keeps them incredibly moist. While a sprinkle of Parmesan on top. Adds a delightful crunch. They’re easy to make. And bake up beautifully golden. And fluffy every time.
What You Need To Make This Homemade Savory Cheddar Muffins Recipe?
All-purpose flour: The foundation of any great muffin. Measuring it accurately. Ensures perfect texture. I love using King Arthur Flour. For consistent results.
Baking powder: This is your muffin’s best friend. For rising tall and fluffy. Always check its freshness!
Garlic powder: Adds a subtle, savory kick. A must-have. For a deliciously aromatic muffin.
Sea salt & black pepper: Enhances all the flavors. Bringing a balanced seasoning.
Dried basil: A hint of herbal freshness. That pairs beautifully with cheddar.
Sharp cheddar cheese: Freshly grated cheddar melts the best. Providing a rich and sharp flavor.
Scallions: They add a mild onion flavor. And a vibrant green color. Fresh is always best!
Whole or 2% milk: Keeps the muffins moist and tender. Room temperature milk. Helps the batter mix better.
Sour cream: Adds moisture and a slight tang. That enriches the flavor and texture.
Unsalted butter: Brings a rich, buttery taste. Cool it down to mix well. Without cooking the egg.
Egg: The binder that keeps everything together. And adds structure.
Parmesan cheese: Sprinkling this on top. Gives a lovely salty crunch.
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Steps To Make Homemade Savory Cheddar Muffins:
Step 1: Preheat your oven to 375°F. Position the rack in the middle. Grease a 12-cup muffin tin with butter or oil. And set it aside. Make sure your milk, sour cream, and egg are at room temperature.
Step 2: In a large mixing bowl. Whisk together the flour, baking powder, garlic powder, sea salt, dried basil, and black pepper.
Step 3: Add the grated cheddar and sliced scallions to the flour mixture. Stirring until they are fully coated.
Step 4: In a separate bowl, whisk together the milk, sour cream, melted butter, and egg. Until the mixture is smooth. And creamy.
Step 5: Create a well in the center of the dry ingredients And pour in the wet mixture. Gently fold everything together. Until just combined. The batter will be thick and sticky. Resembling drop biscuit dough.
Step 6: Using two large spoons. Evenly distribute the batter into the muffin cups. Sprinkle the tops with grated Parmesan cheese.
Step 7: Bake for 16-18 minutes. Rotate the tray halfway through for even browning. For extra golden tops. Brush with melted butter. When you rotate the tray. The muffins are done when a toothpick inserted into the center comes out clean.
Step 8: Allow the muffins to cool in the tray for 5 minutes. Before transferring them to a wire rack to cool completely. These muffins are irresistible straight out of the oven. So don’t be surprised if a few disappear. Before they’ve fully cooled!
Tip:
To elevate your Homemade Savory Cheddar Muffins. Don’t skimp on the freshly grated cheese. Freshly grate your cheddar from a block. Rather than using pre-shredded cheese. Makes a huge difference. In meltability and flavor. Additionally, bring all your wet ingredients. To room temperature before mixing. This small step ensures that the batter mixes more evenly. And prevents overworking. Which can result in dense muffins. For an extra golden top. Brush the muffins with a little melted butter. Halfway through baking. This not only adds flavor. But also gives them a beautiful, appetizing color.
Frequently Asked Questions:
Can I use a different type of cheese?
Absolutely! You can experiment with other cheeses like Gruyère or Monterey Jack. For a different flavor profile.
Can these muffins be frozen?
Yes. These muffins freeze well. Just let them cool completely. Then store in an airtight container. Or freezer bag. Reheat in the oven. For the best texture.
Can I make these muffins gluten-free?
Yes. Substitute the all-purpose flour. With a gluten-free baking mix. Ensure that all other ingredients. Are certified gluten-free as well.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Homemade Savory Cheddar Muffins
Ingredients
- 3 c all-purpose flour 15 oz
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon dried basil
- ⅛ teaspoon black pepper
- 3-4 oz sharp cheddar cheese grated to yield 1 c
- ¼ c sliced scallions
- 1 + ¼ c whole or 2% milk
- ¾ c sour cream
- 3 tablespoons unsalted butter melted and cooled
- 1 large egg
- 1 oz Parmesan cheese 1/4-1/3 c coarsely grated
Instructions
- Preheat your oven to 375°F. And set the rack in the middle. Grease a 12-cup muffin tin.
- In a large bowl, whisk together flour, baking powder, garlic powder, sea salt, basil, and black pepper.
- Stir in the cheddar and scallions. Until evenly coated.
- In another bowl, whisk together milk, sour cream, melted butter, and egg until smooth.
- Make a well in the dry ingredients. Pour in the wet mixture. Gently fold until just combined. The batter will be thick.
- Divide the batter evenly among the muffin cups. Sprinkle Parmesan cheese on top.
- Bake for 16-18 minutes, rotating the tray halfway through. For extra golden tops. Brush with melted butter halfway. Muffins are done when a toothpick comes out clean.
- Let cool in the tray for 5 minutes. Then transfer to a wire rack. Enjoy them warm for the best experience!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
