Cheddar Muffins Recipe
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Easy Cheddar Cheese Muffins are tender and delicious! This cheesy bread is perfect for serving any meal of the day and is great with everything from bacon to BBQ and more!
Fresh bread warm from the oven is a delicious part of any meal. My Grandmother always added freshly baked bread to her suppers—everything from her skillet cornbread to hot cream biscuits, homemade dinner rolls, and amazing cheddar muffins, just to name a few. These easy cheddar muffins 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!
Ingredients
- 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 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.
Step-by-Step Instructions
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
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Cheddar Muffins Recipe
Equipment
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 tablespoon (12 g) sugar
- 1 tablespoon (12 g) baking powder
- 1/2 teaspoon (1 g) kosher salt
- 2 1/2 cups (282.5 g) grated Cheddar cheese
- 1 large (50 g) egg
- 1 cup (227 g) milk
- 6 tablespoons (85 g) 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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.
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.
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 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!
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.
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.
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!
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.
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.
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.