Quick and easy to make, these 3 ingredient cheese muffins are super soft and fluffy. Served with a spread of butter, these muffins really make tasty breakfast or snack.
I have made these muffins so many times these past few weeks, eating it as is or using it as a base recipe and adding ingredients like sweet bell peppers or chopped chives to change it up a bit. 'As is' or with 'add ins', these muffins taste amazing, soft on the inside and crispy golden on the outside.
HOW TO MAKE THE 3 INGREDIENT CHEESE MUFFINS
To make these muffins you will need the following ingredients
2 cups self-raising flour
2 cups of grated cheese
1 ½ cups of milk
These cheese muffins are so easy to make. Using just one bowl combine all three ingredients together.
Spoon into muffin cases
Bake for between 15 to 20 minutes until baked and crispy golden on the top.
OPTIONAL EXTRAS
These are some of my favorite ingredients which I love to use in these muffins:
You can add these and other ingredients of your choice to your muffins as well
Chopped chives
Dried red chilli flakes
Chopped bell peppers
Sun Dried tomatoes
Dried Italian herbs
Freshly ground black pepper or cayenne pepper
So however you choose to serve these muffins, one things for sure, this is definitely one of the easiest, most customisable muffins EVER !
ENJOY ♥
TRY SOME OF THESE OTHER DELICIOUS MUFFIN RECIPES
4 Ingredient 90 second English Muffin
30 Day Healthy Buttermilk Bran Muffins
3 ingredient Cheese Muffins
Ingredients
- 2 cups / 240g self-raising flour SEE NOTE 1
- 2 cups / 226g grated cheese of your choice. I used cheddar in this recipe
- 1 ½ cups / 375ml milk
- Salt to taste
- Optional extras SEE NOTE 2
Instructions
- Preheat the oven to 180°C / 350°F
- Combine flour, cheese and milk in a bowl
- Season to taste and add other ingredients of your choice to the mix SEE NOTE 2
- Spoon into muffin cases
- Bake for between 15 to 20 minutes until cooked through and golden and crisp on the top.
- Remove from the oven and serve warm
- Store leftovers in an airtight container for up to 2 days.
- To reheat, just microwave for 20 to 30 seconds or cut in half and warm on a pan on the stove.
I could have these with any meal. Cheese muffins with a bit of lingonberry jam is one of my favorite foods. Thanks for sharing your recipe.
Love your recipes. Thanks for sharing.
Awww thank you Marsha, You are welcome,and I am glad that you like the recipes too 🙂
These cheese muffins remind me of the tasty and easy cheese muffins I made at my home economics class way back in my secondary school days. Lovely for breakfast with a spread of butter on. Yum!
I love quick and easy recipes like this! Reminds me of a recipe we made in home ec in high school! Love that you can add whatever you want to these too 🙂
I'm definitely going to try these. Thanks for the recipe.
These are so tasty, can they be frozen?
Hi Danel, thank you 🙂 ...yes these muffins can be frozen for up to 1 month. To defrost, just pop it into the microwave for a few seconds or leave at room temperature until defrosted.
Great. In these days of lock-down I ran out of bread. Made these to go with lunch-time soup. Added chilli and spring onions. So easy to make and quicker than bread. went down a treat with all my family.
Hi Rachel 😃 Thank you, I am so glad that you and your family enjoyed these muffins. It must have tasted amazing with the addition of spring onion and chilli 😋
These were amazing and rose so high!!so quick to make and yummy!
My muffins stuck to the wrapper, I don’t know what went wrong
Hi Flora. Thank you for giving my recipe a try. I am sorry that it stuck to the wrapper.
There are a few reasons why this happens and how it can be prevented the next time. It is best to allow the muffins to cool for about 10 to 15 minutes before removing the wrapper. Trying to remove the wrapper immediately after it has been baked will cause it to stick to the muffins.
Another way to prevent this is to lightly spray the inside of the muffin wrappers with nonstick cooking spray before adding the batter. I do this whenever I bake cupcakes or muffins and it works without fail.
I hope that this helps answer your question 🙂
I use the patty pan for thee and once greased just before dropping spoonfuls into the patty pan I melt bovril and butter together and put a half teaspoon into the each patty pan and then the mixture. Once baked the cheese puffs soak up the bovril and butter . So yummy.