Gotta tell ya, these cheese and herb muffins changed my breakfast game forever. Made em last weekend when my sister dropped by unexpectedly and we literally devoured the whole batch before lunch. The combo of sharp cheddar and fresh herbs creates this savory treat that’s way better than store-bought stuff. Perfect for busy mornings, lazy brunches or whenever you need something quick and delicious. Trust me, you’ll wanna keep reading cuz I’m sharing all my secrets for making these muffins super moist and flavorful.
Why You’ll Love These Cheese and Herb Muffins
Ever tried making savory muffins only to end up with something dry and flavorless? Been there. After tons of testing (and some epic fails in my kitchen), these cheese and herb muffins finally hit that perfect balance.
My neighbor Tom, who claims he hates “fancy baking,” requested the recipe after trying one at our block party. That’s when I knew these were special.
What’s awesome about these muffins is how flexible they are. Running low on cheddar? Swap in some parmesan. No fresh herbs? Dried ones work too. Serve em with soup, salad or just grab one as you rush out the door.
Let’s get into how to make these bad boys.
Ingredients You’ll Need For Perfect Cheese and Herb Muffins
Dry Ingredients:
- 2 cups all-purpose flour – provides structure but don’t overmix or they’ll get tough
- 1 tbsp baking powder – crucial for the rise, check that it’s fresh
- 1/2 tsp salt – balances the flavors, can use less if your cheese is super salty
- 1/4 tsp black pepper – adds subtle heat, freshly ground works best
Wet Ingredients:
- 2 large eggs – binds everything together, room temp works better
- 1 cup milk – adds moisture, whole milk makes richer muffins but 2% works fine
- 1/3 cup vegetable oil – keeps muffins moist, can sub melted butter for more flavor
- 1 tbsp honey – surprising secret ingredient that enhances the cheese flavor
The Stars:
- 1 1/2 cups shredded cheddar – sharp or extra sharp gives best flavor, pre-shredded works but freshly grated melts better
- 3 tbsp mixed fresh herbs (chives, parsley, dill) – gives brightness and color, customize based on what you like
- 1/4 cup grated parmesan – adds nutty depth, optional but recommended
- 2 tbsp chopped green onions – for extra flavor kick, can omit if you’re not a fan
For gluten-free cheese and herb muffins, just swap regular flour with your fave gluten-free blend. They’ll be slightly different texture but still delicious.
How to Make Cheese and Herb Muffins
Step 1: Prep Everything
Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or spray with cooking spray. Don’t skip this or you’ll be scraping muffins off the pan later (learned this the hard way).
Step 2: Mix Dry Ingredients
In large bowl, whisk flour, baking powder, salt and pepper together. Make sure baking powder is evenly distributed cuz nobody wants to bite into a clump.
Step 3: Combine Wet Ingredients
In separate bowl, beat eggs slightly then add milk, oil and honey. Whisk till combined but don’t overdo it.
Step 4: Combine & Add Cheese and Herbs
Pour wet ingredients into dry ingredients. Stir just until moistened – looks kinda lumpy? that’s perfect. Fold in 1 1/4 cups of the cheddar (save the rest for topping), parmesan, fresh herbs and green onions. Mixture should be thick but still easily scoopable.
Step 5: Fill Muffin Cups
Divide batter evenly between muffin cups, filling each about 3/4 full. Sprinkle remaining cheddar on top. They’ll look super full but don’t worry.
Step 6: Bake
Bake for 20-22 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Muffins should spring back when lightly touched. If tops brown too quick but centers not done, cover loosely with foil.
Let cool in pan for 5 mins before transferring to wire rack. These cheese and herb muffins taste amazing warm but honestly good at room temp too.
Awesome Variations of Cheese and Herb Muffins
Mediterranean Style
Add 1/4 cup chopped olives, 1/3 cup crumbled feta instead of parmesan, and use oregano and thyme as your herbs. Perfect with Greek salad.
Spicy Mexican
Mix in 1 diced jalapeño, use pepper jack instead of cheddar, add 1 tsp cumin and 1/4 cup chopped cilantro. Great with chili.
Breakfast Special
Add 1/3 cup cooked crumbled bacon, use chives as main herb, throw in extra black pepper. Ultimate grab-n-go breakfast.
Italian Dinner Muffins
Use mozzarella and parmesan, add 2 tbsp sun-dried tomatoes, basil, and oregano. Perfect alongside pasta.
Fall Harvest
Mix in 1/4 cup finely diced apple, use sage and thyme as herbs, add pinch of nutmeg. Delicious with roast chicken.
If you’re into super-hearty muffins, check out our Rosemary Garlic Focaccia Muffins which have similar texture but different flavor profile.
FAQ About Homemade Cheese and Herb Muffins
Can I make these cheese and herb muffins ahead of time?
Absolutely! Bake them the night before and store in airtight container. To refresh, microwave for 15 seconds or warm in oven at 300°F for 5 mins. Batter can be mixed and kept in fridge for up to 24 hours but might not rise as much.
How do I store leftover cheese and herb muffins?
Keep at room temp in sealed container for 2 days or refrigerate up to 5 days. Freeze for longer storage – wrap individually in plastic then place in freezer bag. Good for up to 3 months. Thaw overnight in fridge.
Can I use dried herbs instead of fresh?
Yep! Use 1 tablespoon total dried herbs instead of 3 tablespoons fresh. Dried herbs are more concentrated. For best flavor, rub dried herbs between fingers before adding to release oils.
Why did my cheese and herb muffins turn out dense?
Probably overmixing! Stir just until ingredients combined, lumps are ok. Could also be old baking powder – test by putting some in hot water, should fizz vigorously. Or maybe overfilled muffin cups.
What can I serve with these savory muffins?
So many options! Perfect with soups and stews, alongside eggs for breakfast, with simple green salad for lunch, or on their own as snack. We love them with tomato soup. For sweeter breakfast option, try our Carrot Muffins instead.
Can I make mini cheese and herb muffins?
Definitely! Use mini muffin tin and bake for 12-15 minutes instead. Makes about 24-30 mini muffins. Great for party appetizers or kids lunches.
Why add honey to savory cheese and herb muffins?
Tiny bit of sweetness balances the savory flavors and enhances cheese taste without making muffins sweet. Can skip it but honestly makes difference in final flavor.
Final Thoughts
Made these cheese and herb muffins for my dad last Father’s Day. He’s super traditional about food, usually wants same stuff every year. Was nervous trying something new but he ended up having three with his morning coffee.
That’s what cooking’s about – taking familiar ingredients and creating something that brings people together. These muffins blend old-school comfort with fresh flavors that make them special.
Whether you follow recipe exactly or put your own spin on it, hope these cheese and herb muffins become part of your regular rotation. They’ve definitely earned permanent spot in mine.
Let me know how yours turn out!
Cheese and Herb Muffins
Equipment
- 12-cup muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Muffin liners or cooking spray
- Wire rack
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Wet Ingredients:
- 2 large eggs
- 1 cup milk
- 1/3 cup vegetable oil
- 1 tbsp honey
- Add-ins:
- 1 1/2 cups shredded cheddar cheese divided
- 3 tbsp mixed fresh herbs chives, parsley, dill
- 1/4 cup grated parmesan cheese
- 2 tbsp chopped green onions
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or spray with cooking spray.
- In a large bowl, whisk together flour, baking powder, salt, and black pepper.
- In another bowl, beat the eggs. Add milk, vegetable oil, and honey. Whisk until combined.
- Pour wet mixture into dry mixture and stir until just combined. Do not overmix.
- Fold in 1 1/4 cups cheddar, parmesan, herbs, and green onions. Batter will be thick.
- Divide batter evenly into muffin cups, filling each about 3/4 full. Top with remaining cheddar.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean and tops are golden.
- Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.