3 ingredient Cheese Muffins
servings12 Cheese muffins
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.
Ingredients
- 2 cups (240g) self-rising flour (self raising flour) (see note 1)
- 2 cups (200g) grated cheese (I used cheddar in this recipe)
- 1 ½ cups (360ml) milk
- Salt to taste
Instructions
- Position the oven rack in the middle of the oven, and preheat to 356°F (180°C) (160°C fan).
- In a bowl, mix together self-rising flour, milk, and grated cheese. Adding salt is optional, as some cheese can be quite salty, so you might not need it.
- Optional: You can also include any of your favorite ingredients at this step, such as chopped chives, dried red chili flakes, chopped red bell peppers, sun-dried tomatoes, dried Italian herbs, freshly ground black pepper, or cayenne pepper.
- Gently mix until a thick batter forms, taking care not to overmix. You only need to combine the ingredients until they're just blended.
- Divide the batter equally into your lined muffin pan filling each up to ¾ full and bake for 18-20 minutes. (See note 2)
- Remove from the oven and serve warm
- Store leftovers in an airtight container for up to 2 days.
- To reheat, microwave for 20 to 30 seconds, or slice in half and warm on a skillet over the stove.
Video
Recipe Notes
1) Self-Rising Flour Substitute: If you don’t have self-rising flour, make your own by combining 2 cups (240 g) of all-purpose flour with 3 level teaspoons of baking powder.
2) Liner Choice: For this cheese muffin recipe, avoid using standard creased paper liners, as the moist batter and melted cheese can stick to the folds. Instead, use options with a smooth, crease-free inner surface, like parchment paper squares, store-bought tulip liners, or mini ramekins for easy release and no sticking.
Scroll Up for the STEP by STEP Photos Don’t miss the process shots in the post above. Simply scroll up to find them—they were created especially to help you make this recipe perfectly every single time you try it.
2) Liner Choice: For this cheese muffin recipe, avoid using standard creased paper liners, as the moist batter and melted cheese can stick to the folds. Instead, use options with a smooth, crease-free inner surface, like parchment paper squares, store-bought tulip liners, or mini ramekins for easy release and no sticking.
Scroll Up for the STEP by STEP Photos Don’t miss the process shots in the post above. Simply scroll up to find them—they were created especially to help you make this recipe perfectly every single time you try it.
Nutrition
Serving: 1muffin | Calories: 170kcal | Carbohydrates: 17g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 135mg | Potassium: 81mg | Fiber: 1g | Sugar: 2g | Calcium: 174mg | Iron: 0.2mg
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