Cheese Muffins Quick, Easy, Ready-in-30-Minutes
Table of Contents
Introduction
These cheese muffins are a busy-cook lifesaver: simple batter, bold cheddar, and chives for a fast savory bite. They come together with pantry staples and bake while you tidy the kitchen. If you need another on-the-go idea, try our breakfast grilled cheese for a different take on fast savory mornings. Make a batch, stash them, and enjoy warm muffins any time.
Why This Recipe Works
This recipe works because it keeps wet and dry steps separate for speed and reliability. Baking powder gives a consistent rise without fuss, and melted butter mixes quickly with milk and eggs so the batter is smooth in minutes. Using shredded cheddar means no melting or grating while distracted, and the chives add fresh lift without extra seasoning. The muffin format gives quick bake times and predictable portions for grab-and-go breakfasts. Minimal equipment and straightforward technique are perfect for busy schedules.
Flavor and Texture
The cheddar brings a sharp, savory backbone while butter keeps each muffin tender and slightly crumbly. A golden crust forms on top, giving a satisfying contrast to the soft, cheesy interior. Chives add a delicate oniony note that cuts the richness without overpowering. These muffins are best warm when the cheese is slightly melty, but they remain tasty at room temperature. Overall, expect a balanced savory bite with a soft crumb and crisp top.
Ingredients
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 1/2 cups shredded cheddar cheese
– 2 large eggs
– 1 cup milk
– 1/2 cup melted butter
– 2 tablespoons chopped chives
Step by Step Instructions
1. Preheat oven to 400°F (200°C).
2. Grease a 12-cup muffin tin or line with paper liners.
3. In a mixing bowl, whisk together flour, baking powder, and salt.
4. In another bowl, mix eggs, milk, and melted butter.
5. Fold dry ingredients into wet ingredients, then stir in shredded cheddar and chives.
6. Spoon batter evenly into muffin cups, filling about 3/4 full.
7. Bake for 18–22 minutes until golden brown and a toothpick inserted comes out clean.
8. Brush tops with extra melted butter while warm and let cool slightly before serving.
Quick Tips and Shortcuts
Keep pre-shredded cheddar in the fridge for the fastest prep and toss the chives in a small container so they are ready to sprinkle. Work in one bowl for the wet mix and another for the dry to speed assembly and avoid overmixing. If you want an even quicker version, fill liners with batter ahead and refrigerate for up to 24 hours before baking. Swap regular milk for a shelf-stable milk if you shop infrequently. For inspiration on other fast savory treats, check this best Korean cheese hotteok recipe.
Storage and Meal Prep
Store cooled muffins in an airtight container at room temperature for up to two days or refrigerate for up to five days. Reheat in a toaster oven or microwave for a quick warm-up; 20 to 30 seconds in the microwave brings back softness. For longer storage, freeze baked muffins in a single layer, then transfer to a bag for up to three months and reheat from frozen. Make double batches to simplify weekday breakfasts.
Short Closing Note
These cheese muffins are fast, forgiving, and crowd-pleasing whether served at breakfast, in lunches, or as a snack. They deliver big flavor with minimal effort.
Conclusion
For a similar savory muffin with garlic twist, see the Savoury Cheese Muffins – RecipeTin Eats recipe for more ideas and variations.
FAQ
Can this be made in under 30 minutes?
Yes, the recipe is designed to be quick and efficient.
Does it work for meal prep?
Most versions store well for one to three days.
Can I customize the ingredients?
Yes, simple swaps can be made for convenience or dietary needs.
Cheese Muffins
Quick and easy cheese muffins with bold cheddar and chives, perfect for on-the-go breakfasts.
- Total Time: 32 minutes
- Yield: 12 servings 1x
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups shredded cheddar cheese
- 2 large eggs
- 1 cup milk
- 1/2 cup melted butter
- 2 tablespoons chopped chives
Instructions
- Preheat oven to 400°F (200°C).
- Grease a 12-cup muffin tin or line with paper liners.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In another bowl, mix eggs, milk, and melted butter.
- Fold dry ingredients into wet ingredients, then stir in shredded cheddar and chives.
- Spoon batter evenly into muffin cups, filling about 3/4 full.
- Bake for 18-22 minutes until golden brown and a toothpick inserted comes out clean.
- Brush tops with extra melted butter while warm and let cool slightly before serving.
Notes
Store cooled muffins in an airtight container at room temperature for up to two days or refrigerate for up to five days. Reheat in a toaster oven or microwave for a quick warm-up.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
