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Cheese and Herb Muffins

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These cheese and herb muffins are tender, cheesy, and packed with fresh flavor. With melty cheese and fragrant herbs in every bite, they’re quick to whip up and perfect for lunchboxes, picnics, or as a savory breakfast option.

Ingredients

Scale

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 teaspoon garlic powder (optional)

  • 1½ cups shredded sharp cheddar cheese (or your favorite cheese)

  • 2 tablespoons chopped fresh herbs (like parsley, chives, or thyme)

  • 2 large eggs

  • 1 cup milk

  • ¼ cup olive oil (or melted butter)

  • Optional: extra cheese and herbs for topping

Instructions

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.

  2. In a large bowl, whisk together flour, baking powder, salt, pepper, and garlic powder.

  3. Stir in shredded cheese and herbs.

  4. In a separate bowl, whisk together eggs, milk, and oil (or melted butter).

  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined — don’t overmix!

  6. Divide batter evenly into the muffin tin (about ¾ full each). Sprinkle tops with a little extra cheese and herbs if desired.

  7. Bake for 18–22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

  8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use a mix of herbs like basil, oregano, or dill for different flavors.

  • You can swap cheddar for feta, parmesan, or mozzarella.

  • These muffins freeze well — wrap individually and reheat in the microwave or toaster oven.

Find it online: https://ukfinda.com/cheese-and-herb-muffins/