This post may contain affiliate links. Please read my disclosure policy.

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 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!

Easy Cheddar Cheese Muffins are so moist, tender and delicious! This cheesy bread is perfect for serving with soup, stew, BBQ or any meal!  // addapinch.com

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!

Ingredients

  • flour – I use all-purpose flour for these muffins, but you can also do a blend with whole wheat flour if you prefer.
  • sugar – just a tablespoon adds so much flavor to these muffins. You can use a sugar substitute suitable for baking, such as Splenda, or omit if you prefer.
  • baking powder – the baking powder helps these muffins to rise as they are baking.
  • salt – you’ll need just a little bit of salt in these muffins
  • Cheddar cheese – grated cheddar cheese makes these muffins! I prefer to use a grater and grate my cheese from the block as some bagged grated cheeses have additional ingredients that prevent the cheese from sticking together in the packaging. This causes the cheese to not melt as I like in recipes.
  • egg – a fresh, large egg is needed in this batter.
  • milk – You may use whole or low-fat milk in this recipe, or use a plant-based or dairy-free milk if needed.
  • butter – I used melted butter in the batter for these muffins. If you aren’t able to have dairy, you can substitute with cooking oil or coconut oil.
Easy Cheddar Cheese Muffins are so moist, tender and delicious! This cheesy bread is perfect for serving with soup, stew, BBQ or any meal!  // addapinch.com

Step by Step Instructions

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.

Easy Cheddar Cheese Muffins are so moist, tender and delicious! This cheesy bread is perfect for serving with soup, stew, BBQ or any meal!  // addapinch.com

Gently toss your shredded cheese in the flour mixture to coat the cheese.

Easy Cheddar Cheese Muffins are so moist, tender and delicious! This cheesy bread is perfect for serving with soup, stew, BBQ or any meal!  // addapinch.com

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.

Easy Cheddar Cheese Muffins are so moist, tender and delicious! This cheesy bread is perfect for serving with soup, stew, BBQ or any meal!  // addapinch.com

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!

5 from 11 votes

Cheddar Muffins Recipe

Bread 30 mins

Easy Cheddar Cheese Muffins are so moist, tender and delicious! This cheesy bread is perfect for serving with soup, stew, BBQ or any meal! // addapinch.com
Prep Time 5 mins
Cook Time 25 mins
Servings 12
Course Bread
Cuisine American
Author 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!

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 

  • 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.

Nutritional Information

Calories: 245kcal | Carbohydrates: 19g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 59mg | Sodium: 310mg | Potassium: 180mg | Fiber: 1g | Sugar: 2g | Vitamin A: 469IU | Calcium: 243mg | Iron: 1mg

Shout Out

Did you make this recipe?

Mention @addapinch or tag #addapinch!


Share it with the world!

Enjoy!
Robyn xo

Muffin Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

Leave a Comment

Your email address will not be published.

Recipe Review




Comments

  1. 5 stars
    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.

    1. 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!

    2. 5 stars
      Hey, I don’t have Cheddar Cheese at the moment, am I able to substitute it with Swiss Cheese?

    3. I haven’t made these muffins with Swiss cheese, Ariana, but I don’t see why it would not work.

  2. 5 stars
    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!

    1. 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.

  3. 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.

    1. 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!

  4. 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.

    1. 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.

  5. Can you cut the recipe in half? (Baking in a toaster oven for one person).. thanks!

    1. You can halve the recipe, Pearl, but I would use one egg as in the recipe. Hope you enjoy!

  6. 5 stars
    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.

    1. I love to freeze them, too so I can have them handy whenever I need them. Thanks, Sally.

    1. Koren, I haven’t made these with vegetable oil so I can’t tell you how they will turn out.

    1. 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.

  7. 5 stars
    I made these this morning, next time I think I’ll fry up some bacon or prosciutto and mix that in with some chives. Such an easy an quick recipe. Thanks

  8. Just made these, used muffin top tins. Used the same heat, slightly shorter time. Very good. Perhaps need just a touch more salt.

  9. 5 stars
    Such a flexible recipe, every one loves it when i make them. And you can make it with whole milk. Easy 10/10 best recipe ever.

  10. 5 stars
    These cheddar muffins were so good and my family loved them! The next time I make these I am thinking of adding bacon bits in the mix and seeing how it turns out. Thank you so much for sharing this simple and tasty recipe!

  11. 5 stars
    These are the best cheese muffins. They are so easy to make and go well with soups, chili, and even just warmed up on their own as a snack. 10/10 would recommend for any cheese lover!

  12. 5 stars
    Hi Robyn, I absolutely loved trying out your recipe today. I added in some chives coz I can’t resist them with cheese 😊. I think I’m gonna use this recipe forever, it’s so simple, thanks so much❣️

  13. 5 stars
    Wow, this is such a simple recipe, yet so delicious. Just a hint of sweetness and lots of yummy cheddar. Very moist. I found that the ingredient portions were very accurate. Thanks so much for sharing the recipe. I’m definitely putting this one in my recipe collection.

  14. I just made these tonight and my whole family loved them! They were so easy to make with simple ingredients. Do you think they would bake well with gluten free flour?

    1. I haven’t made these with gluten free flour, Natasia, but I don’t see any reason they shouldn’t bake well.

  15. I love these muffins. I make them with or without cheese. I have the ones with no cheese for breakfast with jelly. Made many times and perfect every time. Thank for sharing the recipe.

    1. Thanks, Linda. I’ll bet these are great with the jelly. I appreciate you using this recipe frequently.