Cheese Savoury Muffins Recipes

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CHEDDAR CHEESE MUFFINS



Cheddar Cheese Muffins image

Nice bread-like cheese muffins. Not overly cheesy, but feel free to add more. One of my favorites!

Provided by Whitney Carson

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 35m

Yield 6

Number Of Ingredients 9

2 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1 ½ cups shredded Cheddar cheese
1 cup plain yogurt
2 eggs, beaten
¼ cup butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 large muffin cups.
  • Mix flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl; stir Cheddar cheese into the flour mixture. Pour yogurt, eggs, and butter over the flour mixture; stir until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups.
  • Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 52.3 g, Cholesterol 114.4 mg, Fat 19.7 g, Fiber 1.1 g, Protein 15.7 g, SaturatedFat 11.8 g, Sodium 943 mg, Sugar 19.9 g

SAVOURY CHEESE MUFFINS



Savoury Cheese Muffins image

Recipe video above. They taste like cheesy garlic bread - in muffin form! If you want lovely high domes as pictured, this makes 11 muffins. It's irritating, I know, but such is life. See notes for Add In options!

Provided by Nagi | RecipeTin Eats

Categories     Appetizer     Breakfast     Sides

Time 35m

Number Of Ingredients 13

3 tbsp / 50g salted butter (unsalted + salt)
2 garlic cloves (, crushed)
2 cups / 200g grated cheddar cheese ((Note 1))
2 cups / 300g plain flour (all purpose flour)
1 1/2 tsp baking powder
1/2 tsp baking soda / bi-carb soda ((Note 2))
1/2 tsp salt
1 egg (large, about 60g / 2 oz) (, lightly whisked)
1 cup milk (full or low fat)
1/4 cup / 60 g sour cream ((or plain yoghurt))
1/3 cup / 85 ml vegetable oil ((or any plain oils, not olive oil))
1/4 cup finely chopped fresh parsley ((Note 3))
1 garlic clove (, crushed)

Steps:

  • Preheat oven to 180C/350F (standard) or 160C/320F (fan).
  • Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Mix.
  • Brush a 12 hole standard muffin tin generously with butter, being sure to slather with some garlic. Reserve some butter to brush tops.
  • Whisk Dry ingredients in a bowl.
  • Whisk Wet ingredients in a separate bowl.
  • Pour Wet into the Dry ingredients bowl. Mix 8 times. Add cheese, mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
  • Divide between 11 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin to top (if in ball shape due to scooper, leave as is). See video.
  • Bake for 22 - 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
  • Remove onto cooling rack, brush with remaining butter (microwave again if needed) and cool slightly before getting stuck into them!

Nutrition Facts : Calories 275 kcal, ServingSize 1 serving

PUMPKIN CREAM CHEESE MUFFINS



Pumpkin Cream Cheese Muffins image

You'll be glad you made this recipe for pumpkin muffins with a cream cheese filling and a streusel topping.

Provided by Barb

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Yield 18

Number Of Ingredients 18

1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
4 ½ tablespoons all-purpose flour
5 tablespoons white sugar
¾ teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans
2 ½ cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
2 eggs
1 ⅓ cups canned pumpkin
⅓ cup olive oil
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
  • To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
  • For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
  • For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
  • Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
  • Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 45.2 g, Cholesterol 49.8 mg, Fat 12.2 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 225.8 mg, Sugar 28.8 g

SAVORY CHEDDAR ZUCCHINI MUFFINS



Savory Cheddar Zucchini Muffins image

I developed this recipe when I had an abundance of zucchini and wanted a muffin to have with a chicken dinner. These savory muffins are great as a quick breakfast too! They're a hit even with those who think they don't like zucchini!

Provided by Pam Ziegler Lutz

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 55m

Yield 12

Number Of Ingredients 12

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup butter, melted
1 egg, lightly beaten
1 cup milk
1 cup shredded unpeeled zucchini
1 clove garlic, minced
¾ cup shredded Cheddar cheese
¼ cup freshly grated Parmesan cheese
4 slices bacon, cooked crisp and crumbled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  • Mix the flour, baking powder, baking soda, and salt in a bowl.
  • In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 15.7 g, Cholesterol 39.5 mg, Fat 8.9 g, Fiber 0.6 g, Protein 6.8 g, SaturatedFat 5 g, Sodium 444.2 mg, Sugar 1.3 g

SAVORY CHEESE MUFFINS



Savory Cheese Muffins image

These muffins are a savory addition to your favorite breakfast or brunch. Your family will love them, and you can whip them up in a hurry!

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 7

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1 cup skim milk
1/4 cup butter, melted
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • In a bowl, combine flour, baking powder and salt. Mix egg, milk and butter; stir into dry ingredients just until moistened. Fold in cheese. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until golden brown.

Nutrition Facts :

CHEESE SAVOURY MUFFINS



Cheese Savoury Muffins image

These muffins are perfect to go with soup. Butter and serve them while hot, and this is a perfect alternative to croutons, bread or garlic bread. They're also really easy to make, and you can also change them up a bit as well!

Provided by Luiji D.

Categories     < 30 Mins

Time 25m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 10

2 cups self raising flour
1/2 cup oil
2 cups grated cheese
1 cup milk
3 eggs
2 tablespoons salt
4 tablespoons pepper
1/4 teaspoon chili (optional)
1/4 cup finely sliced spring onion
3 tablespoons chives

Steps:

  • Preheat oven to 180C (fan-forced).
  • In large mixing bowl, combine all dry ingredients.
  • Put aside 1/2 cup of cheese.
  • Place the rest of the cheese and wet ingredients in a separate bowl and combine.
  • Pour wet ingredients into dry ingredients, mix well to combine.
  • Grease a 12-cup muffin pan (don't use patty pans). Spread batter evenly between cups.
  • Sprinkle remaining cheese over muffin batter, place in oven.
  • Bake for 15 minutes, or until golden brown.
  • Serve hot, with butter.
  • NOTE: you can change this recipe up however you want. You can add ingredients such as grated zucchini, bacon, use different varieties of cheese, etc. Do whatever you want!

Nutrition Facts : Calories 512, Fat 31.8, SaturatedFat 10, Cholesterol 122.8, Sodium 2747.2, Carbohydrate 40.3, Fiber 2.4, Sugar 0.4, Protein 16.8

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