Easy Cheddar Cheese Muffins might be the one thing that turns a boring dinner into something everybody talks about. Picture this: you’ve got soup on the stove or a salad on the table, and you want something warm, cheesy, and quick to make it feel like a full meal. That’s where these muffins come in. They’re soft inside, toasty at the edges, and full of sharp cheddar flavor. I make them when friends stop by or when I need a comforting side everyone will eat without a fuss. If you’re craving simple, cozy, and fast, you’re in the right place.
How to Make Cheddar Cheese Muffins
What You’ll Need
These muffins are built on pantry basics with a few flavorful extras. You can keep it classic or add herbs and spices. Either way, you’ll get tender crumb, melty cheddar pockets, and that irresistible bakery-style aroma.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this Easy Cheddar Cheese Muffins is a keeper: big on flavor with no weird tricks. Easy Cheddar Cheese Muffins might be the one thing that turns a boring dinner into something everybody talks about. Picture this: you’ve got soup on the…
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp sugar (just a touch to balance the cheese)
- 1/2 tsp fine salt
- 1/2 tsp garlic powder (optional but delicious)
- 1/4 tsp smoked paprika or black pepper
- 1 3/4 cups shredded sharp cheddar, tightly packed
- 1 cup milk (whole or 2%)
- 1/3 cup unsalted butter, melted and slightly cooled, or neutral oil
- 1 large egg
- 2 tbsp sliced green onions or chives (optional)
Step-by-Step, Real-Life Easy
- Heat the oven to 375°F, and line a standard 12-cup muffin pan or grease it well.
- Whisk dry ingredients: flour, baking powder, sugar, salt, garlic powder, and paprika. Toss in the cheddar so it’s coated in flour. This helps the cheese stay suspended in the batter.
- In another bowl, whisk milk, melted butter, and egg until smooth.
- Pour the wet mix into the dry, add chives if using, and stir gently. Stop when everything is just combined. Small lumps are fine. Overmixing makes tough muffins.
- Scoop the batter evenly into the muffin cups. They’ll be quite full, and that’s good.
- Bake 18 to 22 minutes, until the tops are golden and a toothpick comes out with a cheesy crumb or two but no wet batter.
- Cool in the pan 5 minutes, then move to a rack. Eat warm if you can. The aroma is unreal.
Want another quick bake for your rotation? Try this cozy, savory cousin: easy cheddar cheese quick bread. It has the same comforting vibe, just in sliceable form.
Pro tip: If your kitchen runs cool, bring the egg and milk to room temp for 10 minutes. The batter comes together easier and bakes more evenly. Also, shredding your own cheddar yields the best melt. Pre-shredded cheese has a coating that can make muffins denser.
“I made these for Sunday soup night and my kids asked if we could have muffin night every week. We ate them plain, then split and buttered, then dunked in chili. Not a crumb left.”
For texture, aim for a gentle stir, not a whisk frenzy. Once the flour disappears, you’re done. If you want a glossy top, brush a tiny bit of melted butter over the baked muffins right when they come out of the oven. It smells like a bakery in five seconds flat.
Make Ahead and Freezing Instructions
Smart Storage That Keeps Them Tasty
These reheat beautifully, so you can bake a batch on Sunday and enjoy them all week. Let muffins cool completely before storing. Warm, steamy muffins can turn the container damp and make the crust soft.
Room temp: Store in an airtight container up to 2 days. Add a paper towel to absorb moisture and keep the tops from getting soggy.
Fridge: Store up to 5 days. Reheat in a 300°F oven for 6 to 8 minutes or pop in a toaster oven. Micro works in a pinch, but the oven gives you a better texture.
Freezer: Wrap each muffin in plastic or place them on a sheet to freeze, then transfer to a freezer bag. Freeze for up to 2 months. Thaw at room temp or reheat from frozen at 325°F for 10 to 12 minutes.
If you like having a handful of ready-to-go savory bakes for busy nights, you might also enjoy this crowd-pleaser that freezes well: easy sausage cream cheese crescent bake. Great for brunch, game day, or a quick dinner add-on.
Add-in Options for Savoury Muffins
Once you’ve got the base recipe down, you can tweak the flavor to match dinner or what’s in your fridge. Keep add-ins small and dry the wetter ones with a paper towel so they don’t weigh down the batter.
- Herb boost: 1 to 2 tbsp chopped chives, parsley, dill, or thyme.
- Heat lovers: 1 finely chopped jalapeño, seeds removed for mild heat.
- Smoky twist: 2 tbsp diced cooked bacon or ham, patted dry.
- Onion lovers: 2 tbsp caramelized onions, cooled and chopped.
- Extra cheesy: Swap in a bit of pepper jack, gouda, or gruyère.
- Everything seasoning: Sprinkle a pinch on top before baking.
If you’re into a breakfast vibe, you’ll love these too: creamy bacon cheddar bagels. Same cozy flavors, different format, and every bit as satisfying.
My rule of thumb: Max out at 1/2 cup total add-ins beyond the cheese. Keeps the batter light and the muffins fluffy instead of dense.
Nutrition Facts (per serving)
Here’s an estimate for one muffin if you make 12. Your numbers may change depending on your cheese, milk, and butter choice. I often use sharp cheddar for big flavor, which means I can use less without losing the cheesy punch.
Approximate per muffin:
Calories: 215 to 240
Carbs: 21g
Protein: 7g to 9g
Fat: 12g
Sodium: 320mg
Fiber: around 1g
If you need to lighten things up, try half milk and half plain Greek yogurt for extra protein and tang, or swap half the flour for white whole wheat. The texture stays soft as long as you don’t overmix.
More Favorite Cheesy Recipes
When I want something cozy and cheesy for dinner, these are in heavy rotation. They’re perfect with a salad or a bowl of soup, and they make the kitchen smell like comfort.
– For a hearty main that brings the whole family to the table, try this quick, satisfying bowl: 30-minute pulled pork BBQ mac and cheese.
– If you’re craving dessert after your muffin-fueled dinner, a chilled cheesecake trifle is a fun no-stress option for a sweet finish.
– And for a simple snack night, a marinated cheese plate with crackers and fruit is always a win.
Common Questions
Can I use buttermilk?
Yes. Buttermilk adds tang and tenderness. Swap 1:1 for the milk. If you do, keep the baking powder the same and add a small pinch of baking soda for extra lift.
Can I make mini muffins?
Absolutely. Bake at 375°F for about 10 to 12 minutes. Start checking at 9 minutes. They’re perfect for parties and kid lunches.
Why did my muffins turn dense?
Usually it’s from overmixing or too much cheese. Stir just until the flour disappears, and stick to the measurements. Also be sure your baking powder is fresh.
Can I use self-rising flour?
Yes, but skip the salt and baking powder. I still add a pinch of garlic powder and paprika for flavor.
How do I reheat leftovers so they taste fresh?
Oven or toaster oven at 300°F for 6 to 8 minutes. Split and toast for crisp edges. A tiny pat of butter on the cut sides is magic.
Ready to Bake and Share?
If you need a reliable side that actually gets people excited about dinner, Easy Cheddar Cheese Muffins are it. They’re quick to mix, bake up golden every time, and the leftovers reheat like a dream. Keep the base simple, add herbs or jalapeño if you’re in the mood, and watch them disappear. If you want more inspiration or to compare techniques, I like the style of this Cheddar Muffins Recipe – Add a Pinch and the savory ideas in these Savoury Cheese Muffins – RecipeTin Eats. Now grab your bowl and whisk, and let the cheesy baking begin. 
Cheddar Cheese Muffins
Ingredients
Method
- Preheat the oven to 375°F and prepare a standard 12-cup muffin pan by lining or greasing it.
- In a bowl, whisk together the dry ingredients: flour, baking powder, sugar, salt, garlic powder, and paprika. Stir in the cheddar to coat it in flour.
- In another bowl, combine the milk, melted butter, and egg until smooth.
- Pour the wet mixture into the dry ingredients, add chives if using, and stir gently until just combined, with small lumps remaining.
- Scoop the batter evenly into the muffin cups, filling them quite full.
- Bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted comes out with a few cheesy crumbs.
- Cool in the pan for 5 minutes before transferring to a rack.
- Serve warm for the best flavor and texture.
