Cheddar Muffins
If you ever find yourself searching for the perfect snack that’s not sweet yet not salty either, then you have to start baking these cheddar muffins asap! They’re perfect for literally any time of the day. They’re not too sugary for breakfast, they go beautifully with a bowl of soup for lunch and they would even side well with a roast beef dinner instead of a roll. And for a snack? Well, if perfect and satisfying could mean the same thing, this would be the time!
Not to mention, they are easy to make too! You can have a batch of these ready in about 30 minutes. So who needs bread on the table for dinner when you have these cheddar muffins? They’re perfect with a cup of coffee, tea or a glass of cold milk. They are beyond convenient as a grab and go breakfast, snack or even lunch.
What Ingredients do I Need for Cheddar Muffins?
You’ll need nothing but the simplest pantry/fridge staples to make these cheddar muffins. They are:
- All purpose flour (or whole wheat, optional)
- Sugar
- Baking powder
- Baking soda
- Salt
- Eggs
- Buttermilk
- Oil
- Butter
- And of course…cheddar cheese!
How Can I Make Cheddar Muffins Healthier?
It’s easy to add a little more nutrition and texture to your cheddar muffins. Simply Swap out 1 cup of the all purpose flour and replace it with a cup of whole wheat flour. I personally prefer using this formula because they taste so much better and are more filling, too.
What if I Don’t Have Buttermilk?
No buttermilk? No problem! Simply use 1-1/4 cups of regular milk and add 2-3 tablespoons of lemon juice or vinegar. Allow this to sit for 10 minutes and the milk will curdle, rendering it a perfect substitute for buttermilk. (Do not worry about the couple of tablespoons extra of liquid this adds; its not enough to alter the recipe.)
Additionally, you can use a half and half (or similar proportion) mixture of plain yogurt and milk. This is a great substitute for buttermilk in nearly any baking situation, but especially for these muffins. For a list of more substitutes for buttermilk, check out this informative post from Healthline.
How Can I Bake Big, Bakery Style Cheddar Muffins?
If you love those gigantic muffins you get from the bakery with the perfect tops, you can easily achieve that with these or any muffin recipe. Instead of using all 12 of your muffin cups your pan has to offer, use only 8 of them. I like to use the 2 side rows, leaving the middle row empty. This means the amount of batter will be heaping in the cups, but don’t worry–your muffin batter will not overflow as they bake. This also allows more heat to circulate around them, giving them much more lift.
Should Cheddar Muffins be Stored in the Fridge?
Yes, any muffins you don’t enjoy today, refrigerate for tomorrow. This is because they contain cheese, which can perish if left at room temperature.
Tips for Baking the Best Cheddar Muffins
- Have all your ingredients at room temperature. By using room temperature ingredients, they will incorporate much better. Additionally, your muffins will bake more evenly because the center of the raw batter won’t be cold while the outside bakes too fast.
- Let the batter rest for 30 minutes before baking. Doing this allows the dry ingredients to absorb the liquids, which results in more tender, less dry muffins.
- Start at 400F/204C, finish at 375F/190C. By baking at a high temperature for the first 5 minutes, then reducing the temperature for the remining time, you’re giving your muffins a jumpstart. This results in bigger muffins!
Try These Other Amazing Muffin Recipes Here!
- Best Bran Muffins
- Best Blueberry Muffins
- Blueberry Bran Muffins
- Cornmeal Muffins
- Best Oatmeal Muffins
- Amazing One Bowl Sweet Potato Muffins
Cheddar Muffins
Equipment
- 2 Mixing bowls
- Whisk
- Spatula
- 12 cup muffin pan
Ingredients
- 3 cups all purpose flour
- 6 tablespoons sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1½ cups cheddar cheese, grated 160g
- 2 eggs
- 1¼ cups buttermilk
- ¼ cup oil
- ¼ cup butter, melted
Instructions
- Preheat oven to 400℉/204℃. Grease and flour a 12 cup muffin pan or line with cupcake liners.
- In a large bowl whisk together all purpose flour, sugar, baking powder, baking soda and salt.
- Add cheese to dry mixture, stirring gently to coat every shred. Set aside.
- In a separate bowl, beat eggs well. Add buttermilk and oil.
- Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir until half combined, then add melted butter. Stir until just combined but do not overmix. Batter will be thick.
- Divide batter among the prepared muffin cups. Bake at 400℉/204℃ for 5 minutes, then reduce heat to 375℉/190℃ and bake another 16-18 minutes. Cool in pans for 10 minutes before removing. Serve warm.