Savory Cheese Muffins
Talk about packing a punch in a mini bite. This is one of the first items we made in culinary school. It was an easy recipe that yielded a delicious, buttery, cheesy bite of goodness. I thought now would be a good time to share the recipe for these savory cheese muffins. The great thing about this recipe is it's very versatile. You can use milk or buttermilk. You can add tomatoes if you please. If you feel like swapping out herbs or cheese selections, you can do that as well. It's a recipe you really can't mess up. It's so easy to make and such a cute and tasty appetizer to serve to your family or guests.
Ingredients for Savory Cheese Muffins:
- All-purpose Flour - An all-around flour we'll use for the structure of our muffins
- Baking Powder - Provides some rise
- Salt & Pepper - For seasoning
- Fresh Herbs - I used Chives and Thyme, but you can switch it up
- Cheese - I used Feta, but you can use any comparable cheese
- Butter - Adds butteriness to our muffins and we'll use it to brush on top at the end too
- Egg - Adds moisture and color
- Buttermilk - Adds a nice tang, but you can sub out with whole milk if that's all you have
- Olive Oil - Adds flavor and color
- Tomato - I'm not a tomato fan, but if you are add it in and do your thing
- Garlic Powder - For our garlic butter mixture
HOW TO MAKE MY SAVORY CHEESE MUFFINS:
- Preheat the oven to 375°F.
- Spray your muffin pan and ice cream scoop or spoon with cooking spray well.
- Melt 4 tablespoons of butter and set aside to cool.
- In a medium bowl, combine your dry ingredients together and set aside.
- In a separate bowl, mix the egg, olive oil, milk or buttermilk, chives, thyme, and cheese. Add in your 4 tablespoons of melted butter as well. You would add in your tomatoes at this point if you're opting to include them. Mix until everything is well combined.
- Gently dump the dry ingredients into your wet ingredients and begin to fold everything together with a rubber spatula until everything is just combined and no more streaks of flour are visible. Be careful not to overmix.
- Use a mini cookie scoop or small spoon to begin to scoop out the batter into your greased muffin tin. Fill each one about ¾ of the way full.
- Bake in the preheated oven at 375°F for 10 minutes. The muffins will still appear light in color, but they will look cooked and have risen up nicely. Use a toothpick to measure doneness. It should come out with a few moist crumbs.
- Take the pan out of the oven and make your garlic butter mixture by combining 3 tablespoons of melted butter and the garlic powder. Use a pastry brush to brush this mixture twice on top of the warm muffins. These muffins are best served immediately warm!
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Savory Cheese Muffins
Equipment
- 1 mini muffin tin you can also use a regular size tin, but I suggest you double the recipe if you do.
Ingredients
Muffins:
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly cracked
- 1 tablespoon fresh thyme leaves chopped finely
- ½ cup fresh chives chopped finely
- 4 tablespoons unsalted butter melted and cooled
- 1 whole egg
- 1 ½ cups buttermilk or whole milk
- 1 teaspoon olive oil
- ½ cup crumbled Feta Cheese You can also use Pecrino Romano or Asiago instead
- ¼ cup Roma tomatoes small dice [optional]
Garlic Butter:
- 3 tablespoons unsalted butter melted
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F.
- Spray your muffin pan and ice cream scoop or spoon with cooking spray well.
- Melt 4 tablespoons of butter and set aside to cool.
- In a medium bowl, combine your dry ingredients together and set aside.
- In a separate bowl, mix the egg, olive oil, milk or buttermilk, chives, thyme and cheese. Add in your 4 tablespoons of melted butter as well. You would add in your tomatoes at this point if you're opting to include them. Mix until everything is well combined.
- Gently dump the dry ingredients into your wet ingredients and begin to fold everything together with a rubber spatula until everything is just combined and no more streaks of flour are visible. Be careful not to overmix.
- Use a mini cookie scoop or small spoon to begin to scoop out the batter into your greased muffin tin. Fill each one about ¾ of the way full.
- Bake in the preheated oven at 375°F for 10 minutes. The muffins will still appear light in color, but they will look cooked and have risen up nicely. Use a toothpick to measure doneness. It should come out with a few moist crumbs.
- Take the pan out of the oven and make your garlic butter mixture by combining 3 tablespoons of melted butter and the garlic powder. Use a pastry brush to brush this mixture twice on top of the warm muffins. These muffins are best served immediately warm!
Video
Notes
To reheat: Microwave for 10-15 seconds or you can pop them in the air fryer for a bit as these are best served warm.
Feel free to serve with a ranch or other dipping sauce of your choice.
I used feta as the cheese of choice, but you can sub out with any comparable cheese. Pecorino Romano and Asiago are good choices.
This recipe yields about 30 mini muffins, but you can double the recipe and bake up in a regular-size muffin tin as well.
