Favorite Cheese Muffins

Cheese muffins on cooling rack with one muffin cut in half.

5 from 7 votes

These savory Cheese Muffins are a perfect side dish or snack to share with the kids. They're easy to make, yummy to eat, and have a cheesy deliciousness everyone will love!

Prep Time10

Cook Time16

Total Time26

Course: Breakfast

Cuisine: American

Servings:

Calories: 154kcal

Author: Amy Palanjian

Equipment

Ingredients

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup whole-milk plain Greek yogurt
⅓ cup milk
¼ cup unsalted butter (melted and slightly cooled)
2 eggs (lightly beaten)
1 cup shredded cheddar cheese
½ teaspoon garlic powder (optional for more flavor)
¼ cup minced fresh parsley (optional for more flavor)

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
In a medium bowl, stir together the flours, baking powder, baking soda, and salt.
In another bowl, stir together the yogurt, milk, butter, eggs, and cheese.
Gently stir the yogurt mixture into the flour mixture. (Expect the batter to be thick.)
Add the garlic powder and parsley, if using.
Divide batter among the prepared muffin tin, using about 1/4 cup batter in each cup.
Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Remove from oven, then transfer muffins to a wire rack to cool. Serve warm.

Notes

Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days.
Warm slightly to serve from the fridge (they firm up a bit when they're cold so warming slightly returns them to their softer texture).
You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
I like using whole-milk Greek yogurt in this recipe.
Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.

Nutrition