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
these muffins are delicious-my entire family looks forward to me making these-they go well with any type of meal I prepare. 24 go very quickly and the grandchildren always look for more. Thank you for sharing this recipe
I always love to hear when children love one of my recipes, Mary Ann. I’m so glad you enjoy these cheese muffins.
These muffins are so amazing. I have been making them for a friend for Christmas for the past couple of years as well as for my family. Today’s batch is also a gift for a family member on the mend. Always a hit. Thanks for the great recipes.
Dalila, I love that you make these muffins as gifts.
Nutrition Info cheddar cheese muffin is this for all 12 or just 1
Nutrition information is for one muffin, Helen.
These muffins are great! I’m having company over for soup….Mexican chicken and a crab chowder! I think the flavors will be great together! Thanks for the posting of these muffins.
That meal sounds awesome, Carol.
I am making this muffins over a year now and they are the best.
Amazing recipe Robyn.
Thank you very much.
Thank you, Dana. I love to hear when someone makes one of my recipes over and over like you do. I’m so glad that you have used this recipe for so long.
How are these the next day? I want to take them to a neighbor with some soup but would need to make them the day before.
These muffins are good the next day, Dee. I would recommend warming them right before serving since they are better warm in my opinion.
This may be a silly question but how did you get the outside of yours to become so crispy? Mine were so delicious in taste and texture but the outside wasn’t as good as yours 😅 Any ideas? If it helps, I used Gouda instead of cheddar 🙈
Amy, I haven’t made these muffins with Gouda so I’m not sure if that would make a difference. Be sure to spray your tins well with cooking spray before adding the batter. That helps the muffins to brown all around.
These are amazing. I made 12 and ate them all up! Superb and infallible!
I’m so glad you like these muffins, Maxine. Thanks!
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.
Thanks, Linda. I’ll bet these are great with the jelly. I appreciate you using this recipe frequently.
Love these!