Cheese Muffin
Cheese muffins are moist, cheesy, and flavorful with a hint of cayenne spice. Perfect for breakfast, snack, or alongside soups and salads, appealing to cheese lovers.
Ingredients
Instructions
- Preheat oven to 425°F.
- Grease 12 muffin tins.
- Mix dry ingredients and 3/4 cup of grated cheese.
- Stir in liquid mixture with a fork; mix gently.
- Fill muffin tins with batter and sprinkle with remaining grated cheese.
- Bake for 20 to 25 minutes until golden brown.
Tips & Substitutions
For extra flavor, consider adding chopped herbs like chives or parsley to the batter. If you don't have Cheddar, any other cheese such as Gruyère or Monterey Jack can work well. To avoid overmixing, mix gently until just combined; this will keep your muffins light and fluffy. For a spicy kick, increase the cayenne pepper to taste.
Serving Suggestions
These cheese muffins are perfect for breakfast or as a savory snack. Serve them warm with butter or alongside a bowl of soup for a comforting meal. They also pair beautifully with Granny's Hot Slaw for a delightful lunch option. Consider serving them at brunch with a fresh salad or as part of a cheese platter.
Storage & Reheating
Store leftover cheese muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, place muffins in a preheated oven at 350°F for about 5-10 minutes or microwave for 20-30 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Muffin contains roughly 355 calories, with 10g protein, 54g carbohydrates, and 12g fat. It is an excellent source of calcium (30% of the Daily Value) and vitamin A (24% of the Daily Value), and a good source of protein and iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter the night before and refrigerate it. In the morning, simply fill the muffin tins and bake as directed. This way, you’ll have warm, freshly baked cheese muffins ready to enjoy for breakfast.
What can I substitute for milk in this recipe?
If you're out of milk or prefer a dairy-free option, you can use almond milk, soy milk, or oat milk as substitutes. They will work just as well in this recipe and maintain the muffins' moisture and texture.
How do I know when the muffins are done?
The muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean. Additionally, they should spring back when lightly pressed. Keep an eye on them to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).