These Savoury Cheese Muffins are irresistibly delicious, served with a soup, salad or even as a quick breakfast. They are gloriously light and fluffy and eaten warm or cold, these muffins are super easy to make. So go ahead and pack a few in your bag for brekkie or a snack at work.

Savoury Cheese Muffins

With my easy recipe, you can now whip up a batch of these savoury cheese muffins in under 30 minutes. It is incredibly versatile. You can use this recipe as a base and mix in some of your favourite ingredients.

Some of my favs include feta, olives, jalapenos and green onion, but don’t be limited by just these. Give a try to ingredients like dried or fresh herbs, bacon bits, zucchini, chopped spinach or chives, but don’t forget the cheese 🙂

Besides being delicious and super easy to make these muffins are perfect because

• They are convenient make-ahead lunch, snack or breakfast ideas.
• Delicious substitute to plain dinner rolls.
• Unlike sweet muffins, these have no added sugar in the recipe.
• They are extremely versatile, in terms of how you would like to add flavour.
• Stored in an airtight container, these muffins keep their soft fluffy texture for up to 3 days

Ingredients used in the recipe

• Flour Either all-purpose or cake flour is used.
• Baking powder
• Baking soda ( Bicarbonate of soda)
• salt
• Cheese – Use any cheese you have or prefer. I love using cheddar or mozzarella
• Oil – Any neutral-tasting vegetable oil works in this recipe. I use either canola or sunflower oil
• Plain yoghurt or buttermilk – This ingredient contributes to the soft, fluffy texture of the muffins. If you do not have yoghurt or buttermilk, then just substitute it by adding 1 tablespoon of vinegar or lemon juice to 1¾ cups of milk. Set aside for 5 minutes before using in the recipe.
• About 2 cups of any chopped veggies or other ingredients you prefer. I used feta, olives, red jalapenos, and chives.

Enjoy perfect muffins always!

Although this is an easy bake, here are a few tips to ensure perfection

• Grease the muffin tin WELL. Even if you are using a non-stick pan, it should be well greased. I use cooking spray or lots of butter to grease the muffin tin. If you are lining the pan with paper cups, then those cups need to be sprayed as well.  
• Avoid over mixing the batter. Over mixing is going to result in heavy and tough muffins
• Do not over bake. This will cause dense and heavy textured muffins.

Making the muffins

1. Whisk the flour, baking powder, baking soda (bicarbonate of soda), salt and black pepper in a large bowl.
2. In a separate bowl, combine the oil and buttermilk.
3. Pour the oil mixture into the flour mixture and mix to combine.
4. Add in the grated cheese and 2 cups of any chopped veggies or other ingredients you prefer. I used feta, olives, red jalapenos, and chives.
5. Mix well to combine
6. Grease the muffin tin WELL. Even if you are using a non-stick pan, it should be well greased. I use cooking spray or lots of butter to grease the muffin tin. If you are lining the pan with paper cups, then those cups need to be sprayed as well. Divide the batter in the muffin tin, filling each up to ¾ full.

Bake in a preheated oven of 320ºF ( 160ºC ) for between 20 to 25 minutes.

Remove from the oven and enjoy as is or with a spread of butter.

If you like this recipe, be sure to check out my other amazing muffin and bread recipes

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Savoury Cheese Muffins

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

RECIPE VIDEO IN POST ABOVE. These Savoury Cheese Muffins are irresistibly delicious, served with a soup, salad or even as a quick breakfast. They are gloriously light and fluffy and eaten warm or cold, these muffins are super easy to make. So go ahead and pack a few in your bag for brekkie or a snack at work.

Course: Appetizer, Bread, Breakfast / Snack

Servings: 15 regular muffins

Ingredients

• 2 cups / 240g all-purpose or cake flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda/bicarbonate of soda
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ cup / 60ml oil SEE NOTE 1
• 1 ¾ cup buttermilk or plain yogurt SEE NOTE 2
• 1 cup / 113g grated cheese SEE NOTE 3
• 2 cups vegetables chopped SEE NOTE 4

Instructions

1. Whisk the flour, baking powder, baking soda (bicarbonate of soda), salt and black pepper in a large bowl.
2. In a separate bowl, combine the oil and buttermilk.
3. Pour the oil mixture into the flour mixture and mix to combine.
4. Add in the grated cheese and 2 cups of any chopped veggies or other ingredients you prefer. I used feta, olives, red jalapenos, and chives.
5. Grease the muffin tin WELL. Even if you are using a non-stick pan, it should be well greased. I use cooking spray or lots of butter to grease the muffin tin. If you are lining the pan with paper cups, then those cups need to be sprayed as well.
6. Divide the batter in the muffin tin, filling each up to ¾ full.
7. Bake in a preheated oven of 320ºF ( 160ºC ) for between 20 to 25 minutes.
8. Remove from the oven and enjoy as is or with a spread of butter.

Recipe Notes

1.  Any neutral-tasting vegetable oil works in this recipe. I use either canola or sunflower oil
2. If you do not have yoghurt or buttermilk, then just substitute it by adding 1 tablespoon of vinegar or lemon juice to 1¾ cups of milk. Set aside for 5 minutes before using in the recipe.
3. Use any cheese you have or prefer. I love using cheddar or mozzarella.
4. 2 cups of any chopped veggies or other ingredients you prefer. I used feta, olives, red jalapenos, and chives. Give a try to ingredients like dried or fresh herbs, bacon bits, zucchini, chopped spinach or chives