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These Easy Cheddar Cheese Muffins are golden, crispy and super fluffy on the inside. They make the perfect side dish with any meal and are guaranteed to disappear quickly. I hope you enjoy!
Make These Easy Cheddar Cheese Muffins
I always start by gathering all of the ingredients needed in a recipe and weighing and measuring everything before I start to cook or bake. This part is really important and key in keeping everything organized.
- To make these easy cheddar cheese muffins you start by preheating the oven to 180C / 350F.
- Position your oven rack in the center of the oven and grease a standard 12 cup muffin pan.
- In a large bowl, whisk together flour, baking powder, baking soda, Italian seasoning and salt.
- Lightly beat the egg and whisk into the flour mixture along with the buttermilk and vegetable oil until combined.
- Fold in the cheddar cheese (leaving a handful left to top the muffins with) until evenly distributed.
- Divide the batter between the muffin cups. Sprinkle each muffin with a little bit of the remaining cheese.
- Bake for 20-25 minutes or until a toothpick/cake tester inserted into the center of the muffin comes out clean. Let cool down for 5 minutes in the muffin pan before removing to a wire rack or serving plate.
Store These Easy Cheddar Cheese Muffins
Store any leftovers of these muffins in an airtight container at room temperature for up to 3-4 days. You can also freeze them for up to 2-3 months. Thaw and reheat in the oven or microwave until heated through.
Notes & Substitutions
Italian Seasoning: You can use different types of seasoning in this recipe if you want. For example: garlic powder, onion powder or dried herbs.
Buttermilk: Instead of buttermilk you can use sour cream or plain yogurt.
Vegetable Oil: You can use melted butter instead of vegetable oil.
Add Ins
These savory cheese muffins are simple and delicious as they are but if you want, you can add any savory add ins of choice. For example: cooked meats (pepperoni, bacon, ham, chicken, turkey, sausage), cooked vegetables (mushrooms, spinach, peppers, onions), other types of cheese (mozzarella, parmesan, feta cheese), olives, sun dried tomatoes, fresh herbs and much more.
Other Recipes You Might Like
Three Cheese Creamy Pasta Bake
Ham & Cheese Breakfast Egg Muffins
Bacon & Mushroom Breakfast Egg Muffins
Cheese Crusted Pizza Grilled Cheese
I hope you enjoy these easy cheddar cheese muffins much as I do. And if you make them be sure to leave a comment and/or give them a rating! I’d also love to hear from you on Instagram and see pictures of what you make. So if you do, don’t forget to tag @alaingablog
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PrintEasy Cheddar Cheese Muffins
These Easy Cheddar Cheese Muffins are golden, crispy and super fluffy on the inside. They make the perfect side dish with any meal and are guaranteed to disappear quickly.
- Prep Time: 15 minutes
- Cooling: 5 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 1x
Ingredients
312 gr / 2 ½ cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons Italian seasoning
½ teaspoon salt
1 large egg, lightly beaten
340 gr / 1 ½ cups buttermilk
80 gr / 1/3 cup vegetable oil
200 gr / 2 cups grated white cheddar
Instructions
Preheat oven to 180C / 350F.
Position your oven rack in the center of the oven and grease a standard 12 cup muffin pan. This recipe yields 12 muffins.
In a large bowl, whisk together flour, baking powder, baking soda, Italian seasoning and salt.
Lightly beat the egg and whisk into the flour mixture along with the buttermilk and vegetable oil until combined.
Fold in the cheddar cheese (leaving a handful left to top the muffins with) until evenly distributed.
Divide the batter between the muffin cups. Sprinkle each muffin with a little bit of the remaining cheese.
Bake for 20-25 minutes or until a toothpick/cake tester inserted into the center of the muffin comes out clean. Let cool down for 5 minutes in the muffin pan before removing to a wire rack or serving plate. Serve warm.
To Reheat Muffins: Thaw and reheat in the oven or microwave until heated through.
