Robyn Stone
Easy Cheddar Cheese Muffins are so moist, tender and delicious! This cheesy bread is perfect for serving with soup, stew, BBQ or any meal!
My Grandmother always had fresh, warm bread fresh from the oven that she would serve with supper each night. From her skillet cornbread to biscuits or even homemade dinner rolls. As a little girl, they were one of my favorite parts of any meal she served and then as Sam came was a young little boy, they were his favorite, too. These easy cheddar muffins have always been one of my absolute most loved that she would make. They are so simple to mix together for a quick and easy homemade bread that everyone loves!
We love them served with soups, stews, pulled pork, or even alongside a salad. They are always a hit!
Homemade Cheddar Muffins Recipe
To make these homemade cheddar muffins, you’ll only need handful of ingredients and less than 30 minutes!
To start, you’ll whisk together your dry ingredients of flour, baking powder, sugar and salt. To that, you’ll add your shredded cheddar cheese. I like to buy my cheddar cheese on the block and then use a box grater to shred my cheese by hand.
Gently toss your shredded cheese in the flour mixture to coat the cheese.
Whisk together your milk, melted butter and egg and then stir it into the flour and cheese mixture until it is just combined. Be careful not to overmix it or you will have tough muffins.
Spoon the mixture into your prepared muffin tin and then bake until lightly golden brown, between 20 and 25 minutes. Remove them from the oven and serve warm.
Make Ahead Instructions
You can make these cheddar muffins ahead of time as well. Simply bake as directed and then allow to cool completely. Transfer them to freezer-safe container and store for up to 3 months. Then, reheat and serve.
Here’s my Easy Cheddar Muffins Recipe. I hope you enjoy them!
Cheddar Muffins Recipe
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 1/2 cups shredded Cheddar cheese
- 1 large egg
- 1 cup milk
- 6 tablespoons butter melted
Instructions
- Preheat oven to 400º F. Lightly spray muffin tin with baking spray and set aside.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl. Add the shredded cheese and gently toss together with the flour mixture.
- Stir together the egg, milk, and melted butter in another small bowl. Pour the egg mixture into the flour mixture and stir until just combined.
- Spoon the cheese muffin mixture into the prepared muffin pan. Bake until golden brown, 20 to 25 minutes. Serve warm.
Nutrition Information
Enjoy!
Robyn xo
I made these muffins tonight to go with our soup. These were absolutely delicious. They were so easy to prepare. My husband raved about them. These will be made all the time in our house. Just delicious.
I’m so glad you and your husband loved these muffins. I love how easy they are to make, too. Thanks so much, Ann Marie!
Hey, I don’t have Cheddar Cheese at the moment, am I able to substitute it with Swiss Cheese?
I haven’t made these muffins with Swiss cheese, Ariana, but I don’t see why it would not work.
Made these tonight to go with our bbq chicken salad. So very easy and delicious! Thank you so much! I’ll be making these often!
Thanks, Linde. I’m so glad you loved these muffins.
It looks like you shred your own cheese. I do to. Do you use 10oz block and shred for 21/2 cups?
Cat, I do always shred my cheese for all my recipes. A 10 oz. block of cheese should yield 2 1/2 cups of shredded cheese. Thanks.
Any way this recipe could be adapted for a muffin top pan, or would I just cut down the tim some. Also, could you use cupcake/muffin papers instead of spraying the muffin tin? Thank you for your time.
Paula, you could bake these in a muffin top pan. You would need to reduce baking time. You can use cupcake liners in the muffin pans if you prefer. Hope you enjoy!
Just made and ate the first of these muffins. Excellent. The recipe is a keeper. I think they are much nicer without paper liners as they get such a nice crust with a lovely colour.
Thanks, Diane. I love these muffins made both ways.
Can you make the dough ahead of time?
I haven’t tried making the dough ahead, Michelle. I simply bake them as directed and then allow to cool completely. Transfer them to freezer-safe container and store for up to 3 months. Then, reheat and serve. Hope this helps.
Can you cut the recipe in half? (Baking in a toaster oven for one person).. thanks!
You can halve the recipe, Pearl, but I would use one egg as in the recipe. Hope you enjoy!
I made these the first time and halved the recipe, used 1 egg, in muffin pan and we loved them. This time I made the whole recipe and used a muffin top pan. I froze half of them. They are delicious! We put them in the toaster to warm up.
I love to freeze them, too so I can have them handy whenever I need them. Thanks, Sally.
Can I use vegetable oil instead of butter
Koren, I haven’t made these with vegetable oil so I can’t tell you how they will turn out.
Could this be baked in a cast iron skillet?
Kathy, I haven’t tried making this recipe in a cast iron skillet so I can’t tell you how they would turn out. If you try it, let me know.