Savory Cheddar Cheese Muffins
These savory cheddar cheese muffins are soft and fluffy inside with golden, cheesy tops and big cheddar flavor in every bite. Serve them warm alongside soup or chili, or grab one for an easy savory breakfast on busy mornings.
Equipment
Ingredients
- 2 cups all purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon garlic salt or ¾ teaspoon salt plus ½ teaspoon garlic powder
- ½ cup vegetable oil
- ⅓ cup sour cream or plain Greek yogurt
- ⅔ cup whole milk
- 8 ounces shredded sharp cheddar cheese
Instructions
- Preheat oven 400℉ and line the muffin tin with paper or foil liners.
- Whisk together the flour, sugar, baking powder, and garlic salt.
- Make a well in the center of the dry ingredients. Add the vegetable oil, sour cream, and milk to the center of the well. Gently stir the wet ingredients together and then into the dry ingredients until there are no more dry spots.
- Fold in the shredded cheese, then use a ¼ cup scoop to add the batter to your muffin tin.
- Bake for 25 minutes, or until the tops are golden. Let cool for 15 minutes then enjoy!
Notes
Store at room temperature in an airtight container for up to 2 days.
For longer storage, store in an airtight container in the refrigerator for up to 5 days.
Freeze cooled, room temperature muffins in a freezer bag for up to 3 months, then thaw overnight in the fridge.
Reheat in the microwave for a few seconds, or in the oven to crisp the cheesy tops again.
Nutrition
Calories: 239kcal | Carbohydrates: 17g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 398mg | Potassium: 60mg | Fiber: 1g | Sugar: 2g | Vitamin A: 232IU | Vitamin C: 0.1mg | Calcium: 202mg | Iron: 1mg
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