Cheddar Muffins
Savory yet slightly sweet, enjoy these hearty cheddar muffins any time of the day. A perfect dinner roll alternative for the holidays.
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.
Notes
For a healthier, more textured muffin, use 2 cups of all purpose flour and 1 cup whole wheat flour.
You can substitute the buttermilk with a mixture of plain yogurt and milk.
For large, bakery style muffins, generously fill 8 muffin cups instead of all 12.