Easy Cheddar Cheese Muffins are so tender and delicious! This cheesy bread is perfect for serving any meal of the day and great with everything from bacon to bbq and more!
Fresh bread warm from the oven makes a delicious part of any meal. My Grandmother always added freshly baked bread to her suppers – everything from her skillet cornbread to hot biscuits, homemade dinner rolls, and amazing cheddar muffins, just to name a few. These easy cheddar muffins have always been a much-loved bread. They are so simple to mix together for a quick and easy homemade bread perfect for any meal from breakfast to supper!
We love them served with soups, stews, pulled pork, or even alongside a salad. They are always a hit!
How to Make Cheddar Cheese Muffins
To make these homemade cheddar muffins, you’ll only need a handful of ingredients and less than 30 minutes!
- flour – I use all-purpose flour for these muffins. You can also do a blend with whole wheat flour if you like.
- sugar – just a tablespoon enhances the flavor of these muffins. If you use a sugar substitute, make sure it’s one suitable for baking. You can also omit it if you prefer.
- baking powder – helps the muffins to rise as they are baking
- salt – a small amount of kosher salt is all that’s needed but really helps the flavor.
- Cheddar cheese – cheese grated right from the block makes a big difference in the flavor and texture of these muffins. Some bagged shredded cheeses have additional ingredients that prevent the cheese from sticking together in the packaging. This can cause the cheese not to melt as desired at times.
- egg – large egg
- milk – You can use whole or low-fat milk or use plant-based or dairy-free milk if needed.
- butter – Use melted butter (but not extremely hot so as not to cook the egg). If you aren’t able to have dairy, you can substitute it with cooking oil or coconut oil.
Combine dry ingredients. Whisk together your dry ingredients of flour, baking powder, sugar, and salt.
Add in shredded cheese. To that, 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. Toss the shredded cheese into the flour mixture to coat the cheese.
Mix wet ingredients, add to cheese dough. Whisk together your milk, melted butter, and egg. Stir this wet mixture into the flour and cheese mixture until it is just combined. Be careful not to overmix, or the muffins could be tough.
Put in a muffin tin and bake. Spoon the mixture into your prepared muffin tin and then bake until lightly golden brown, between 20 and 25 minutes.
Serve. Remove them from the oven and serve warm.
Make Ahead and Freezing Instructions
You can make these cheddar muffins ahead of time if you wish.
Make the muffins as directed and allow them to cool completely.
To refrigerate. Place completely cooled muffins in an airtight container and refrigerate for up to 3 days.
To freeze. Transfer cooled muffins to an airtight, freezer-safe container and store in the freezer for up to 3 months. Thaw in refrigerator overnight, then reheat in the oven and serve.
More Favorite Cheesy Recipes
Here’s my Easy Cheddar Muffins Recipe. I hope you enjoy them!
Cheddar Muffins Recipe
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 1/2 cups grated Cheddar cheese
- 1 large egg
- 1 cup milk
- 6 tablespoons butter, melted
- Prep. Preheat oven to 400º F. Lightly spray muffin tin with baking spray and set aside.
- Whisk dry ingredients. 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.
- Mix wet ingredients. 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.
- Bake and serve. Spoon the cheese muffin mixture into the prepared muffin pan. Bake until golden brown, 20 to 25 minutes. Serve warm.
Make Ahead and Freezer InstructionsMake the muffins as directed and allow them to cool completely. To refrigerate. Place completely cooled muffins in an airtight container and refrigerate for up to 3 days. To freeze. Transfer cooled muffins to an airtight, freezer-safe container and store in the freezer for up to 3 months. Thaw in refrigerator overnight, then reheat in the oven and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.