Best Ever Cheese Muffins

best ever Cheese Muffins 1200

Best-ever cheese muffins? Really?

Yes, really. I don’t use the term “Best Ever” lightly. These are, truly, the best cheese muffins I’ve ever made. They’re quick, dependable, and gloriously cheesy. They go well with soups or stews, work as a standalone snack, or make an irresistible breakfast.

I usually make these muffins with a bowl, spoon, and a box grater for the cheese. They can be made with a blender if you’re feeling electrical. There’s no need at all for a mixer; they’ll stir up quickly and easily.

You’ll want to grease the muffin tins well. Recently, I’ve taken to using a silicone muffin pan like this one because it makes muffin removal easier than ever: just poke the bottom upwards, and the muffin comes right out! That’s a neat trick.

Have the dry ingredients measured and mixed, then grate cheese and add that. Toss it around a bit so that the cheese strands don’t clump together. Then add wet ingredients, mix quickly, spoon into the muffin pan, and bake.

Defend your share of these muffins from family members and housemates who will want to steal yours.

 

best ever Cheese Muffins 1200

Best Ever Cheese Muffins

Course: Bread
Cuisine: American
Keyword: cheese
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 muffins
Tender, gloriously cheesey, excellent muffins!
Print Recipe

Ingredients

  • 2 cups all-purpose flour
  • 4 tsp baking powder
  • 1 tsp granulated sugar (optional)
  • ½ tsp salt
  • 1 egg
  • 1 cup milk
  • 3 tbsp unsalted butter
  • 8 ounces sharp Cheddar cheese, grated

Instructions

  • Grease muffin tins and preheat oven to 400˚F.
  • Mix dry ingredients together in a large bowl, stirring them well to combine thoroughly. Toss the grated cheese with the flour mixture.
  • Melt butter, add milk, and stir. Add the egg and beat to combine. Add to the flour and cheese, and stir until just combined. You may find you need a bit more milk – it depends on the season and humidity.
  • Portion batter into prepared muffin cups, and bake 12 to 15 minutes, until the tops show some brown spots and a toothpick inserted into the center of one muffin comes out with no smears of uncooked batter.
  • Let cool in the tin for 10-15 minutes, then remove muffins and let them finish cooling on a rack. The muffins are splendid served warm – but just as good when cooled.

Notes

NOTE: Recipe may be doubled; baked muffins may be frozen.

 

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Welcome

I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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