Description
These savory cheese and herb muffins are perfect for breakfast, brunch, or as a snack. Packed with sharp cheddar and fresh herbs, they are moist, flavorful, and incredibly easy to make.
Ingredients
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- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups shredded cheddar cheese
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
- Stir in the shredded cheese, parsley, and chives until evenly distributed.
- In a separate bowl, whisk together the buttermilk, oil, and eggs.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute other herbs like thyme or basil if desired.
- Use a mix of cheeses for a more complex flavor.
- Best enjoyed warm or reheated slightly in the oven.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 1g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg