Easy Savory Muffins | Cheese Muffins

best and easy Savory cheese muffins on a white plate.

5 from 10 votes

Easy Savory Muffins | Cheese Muffins

These savory muffins are quick and easy to make and so cheesy and garlicky, addictive that they will disappear in seconds. Serve these muffins for breakfast, pop them in lunch boxes or snack boxes, or even as an appetizer or side for dinner.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer, Breakfast, Dinner, Lunch, sides

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 298kcal

Author: Kushi

Equipment

Muffin tin
Large bowls

Ingredients

5 oz Mushroom, finely chopped
3 Garlic cloves, chopped
1 Jalapeno, chopped
3 tablespoon Butter
6 to 8 Fresh basil leaves, chopped
1 Egg
1 cup Milk
¼ cup Plain oil or vegetable oil
¼ cup Yogurt or sour cream
2 cups All-purpose flour
1 ½ teaspoon Baking powder
¼ teaspoon Baking soda (optional)
½ teaspoon Salt
½ cup Parmesan, grated
1 ½ cups Cheddar cheese, grated

Instructions

Preheat the oven to 350 degrees F. Line your muffin tin with paper cups or grease it with butter or oil.
Heat butter in a nonstick pan. Add mushroom, garlic, and jalapeno and saute until it becomes golden brown in color.
5 oz Mushroom, finely chopped, 3 Garlic cloves, chopped, 1 Jalapeno, chopped, 3 tablespoon Butter
Add flour, baking powder, baking soda, and salt in one bowl and mix well. Keep this aside.
2 cups All-purpose flour, 1 ½ teaspoon Baking powder, ¼ teaspoon Baking soda, ½ teaspoon Salt
Add egg, oil, milk, yogurt, sauteed ingredients, fresh chopped basil, and mix in another bowl.
1 Egg, 1 cup Milk, ¼ cup Plain oil or vegetable oil, ¼ cup Yogurt or sour cream, 6 to 8 Fresh basil leaves, chopped
Pour wet ingredients into dry ingredients and mix just until combined. Add cheddar and parmesan and mix just until incorporated. Do not overmix.
½ cup Parmesan, grated, 1 ½ cups Cheddar cheese, grated
Scoop the batter into a muffin tin and top with more cheddar cheese if desired. Bake for about 20 to 25 minutes or until it becomes golden and crusty.
Place it on a cooling rack and brush it with more butter if required just before serving.

Notes

Add feta cheese, sun-dried tomatoes, olives, or pickled jalapenos or banana peppers for an additional taste.

Instead of mushrooms or along with them, add grated zucchini to make zucchini muffins. Or combine scallions, chopped or grated cooked vegetables like spinach, carrot, and capsicum (bell pepper) to make it a healthy mini-meal.

If you love adding a bit of meat to all your dishes, then feel free to add cooked bacon, ham, chicken, or chorizo.

I have a fresh basil plant in my garden and love adding it to this recipe. Feel free to add parsley instead. You can substitute it with dried herbs too.
Savory muffins tastes the best when served warm and fresh. You can store it in air tight container for 2-3 days. You can also be keep them in freezer for 2 to 3 months. Thaw and reheat before serving.
If you're making muffins ahead of time, reheat them in the oven or microwave before serving.
For light and fluffy muffins, do not overmix the batter.

Nutrition