Description

These Delicious Cheese and Herb Muffins are savory, fluffy, and packed with cheesy goodness and fresh herbs. They make a perfect snack, breakfast, or side to soups and salads.

Ingredients

Units Scale

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded sharp cheddar cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
2 large eggs
1 cup milk
1/4 cup olive oil or melted butter

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Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, whisk together flour, baking powder, salt, and pepper.
Stir in shredded cheese, parsley, and chives until well combined.
In another bowl, whisk together eggs, milk, and olive oil (or melted butter).
Pour wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Spoon the batter evenly into the prepared muffin cups.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Notes

Use a mix of cheeses like mozzarella or Parmesan for added flavor.
Dried herbs can be substituted if fresh ones aren’t available—use half the amount.
These muffins freeze well. Reheat in the oven or microwave before serving.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 1g
Sodium: 280mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 6g
Cholesterol: 40mg