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–+ servings

Cheese and Herb Muffins

The Crispy Chef
These savory cheese and herb muffins are moist, flavorful, and easy to make. Packed with sharp cheddar, parmesan, and fresh herbs, they’re perfect for breakfast, brunch, or as a snack. A little honey adds surprising depth and balance. Whether you’re serving them warm with soup or grabbing one on the go, these muffins will quickly become a favorite.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 210 kcal

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.

Notes

For gluten-free muffins, substitute flour with a gluten-free blend.
You can use 1 tbsp of dried herbs in place of 3 tbsp fresh.
Store at room temp for 2 days or refrigerate for up to 5 days. Freeze for up to 3 months.
Mini version: use mini muffin tin and bake for 12-15 minutes (makes 24-30 mini muffins).
Variations: Add olives and feta for Mediterranean, jalapeño and pepper jack for spicy Mexican, or bacon for a breakfast twist.

Nutrition

Calories: 210kcalCarbohydrates: 17gProtein: 6gFat: 14g
Keyword cheese muffins, savory muffins
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