Description

These savory cheese and herb muffins are light, fluffy, and packed with the rich flavors of cheddar cheese and fresh herbs, perfect for breakfast, brunch, or a savory snack.

Ingredients

Units Scale

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded cheddar cheese
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
2 large eggs
1 cup buttermilk
1/4 cup unsalted butter, melted

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Instructions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
Stir in the shredded cheddar cheese, parsley, and chives until evenly distributed.
In a separate bowl, whisk the eggs, buttermilk, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

You can substitute cheddar with other cheeses like Gruyère or feta for a different flavor profile.
For added flavor, consider adding a pinch of garlic powder or dried Italian herbs.
These muffins freeze well and can be reheated in the oven or microwave.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 1g
Sodium: 250mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 6g
Cholesterol: 45mg