These fluffy cheese muffins are a savory delight, perfect for breakfast, brunch, or an afternoon snack. Packed with cheesy goodness and a soft, airy texture, they strike a perfect balance between richness and lightness. Whether served warm with a pat of butter or paired with soups and salads, these muffins are guaranteed to be a crowd-pleaser. Ideal for busy mornings or as a quick snack on the go, this recipe is simple, foolproof, and requires basic pantry ingredients. The muffins rise beautifully in the oven and stay moist on the inside, making them a delicious homemade treat that’s far better than anything store-bought.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 2 large eggs
- 1 cup buttermilk (or ¾ cup milk + 1 tablespoon lemon juice)
- ¼ cup unsalted butter, melted and slightly cooled
- ¼ cup vegetable oil
- 1 ½ cups shredded cheddar cheese (or your favorite cheese blend)
- 2 tablespoons grated Parmesan cheese (optional, for extra flavor)
- 2 tablespoons chopped fresh chives or green onions (optional)
Instructions
- Preheat the Oven
Begin by preheating your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper muffin liners to ensure easy removal after baking. - Prepare the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, black pepper, and garlic powder. Stir the mixture well to ensure the leavening agents and seasonings are evenly distributed. - Mix the Wet Ingredients
In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vegetable oil. If you’re using milk and lemon juice instead of buttermilk, allow the mixture to sit for 5 minutes before adding it to the eggs and fats. - Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture until just combined. Do not overmix, as this can make the muffins dense. A few lumps in the batter are perfectly fine. - Add the Cheese and Chives
Fold in the shredded cheddar cheese, Parmesan (if using), and chopped chives or green onions. These additions give the muffins their signature flavor and aroma. - Fill the Muffin Cups
Using a spoon or scoop, divide the batter evenly among the 12 muffin cups. Fill each cup about ¾ full to give the muffins room to rise without overflowing. - Bake Until Golden
Place the muffin tin in the preheated oven and bake for 18–22 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. - Cool and Serve
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve them warm or at room temperature. - Storage Tips
Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To enjoy them warm again, reheat briefly in the microwave or oven. - Optional Variations
Try adding crumbled cooked bacon, finely chopped jalapeños, or sun-dried tomatoes for a twist. You can also experiment with different cheeses like mozzarella, feta, or pepper jack to suit your taste.