Savory Cheese Herb Muffins (Print Version)

Fluffy muffins packed with cheese, herbs, and fresh vegetables, ideal for snacks or sides.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - ¼ teaspoon freshly ground black pepper

→ Wet Ingredients

06 - 2 large eggs
07 - 1 cup whole milk
08 - ⅓ cup olive oil or melted unsalted butter

→ Add-Ins

09 - 1 cup grated sharp cheddar cheese
10 - ½ cup crumbled feta cheese
11 - ½ cup diced red bell pepper
12 - ½ cup chopped fresh spinach or baby kale
13 - 2 tablespoons chopped fresh chives or green onions
14 - 1 tablespoon chopped fresh parsley (optional)

# How-To Steps:

01 - Set oven temperature to 375°F. Prepare a 12-cup muffin pan with paper liners or grease lightly.
02 - Whisk together flour, baking powder, baking soda, salt, and pepper in a large bowl.
03 - In a separate bowl, beat eggs, milk, and olive oil or melted butter until thoroughly blended.
04 - Add wet mixture to dry ingredients and stir gently until just incorporated to avoid overmixing.
05 - Fold in cheddar, feta, bell pepper, spinach, chives, and parsley until evenly distributed throughout the batter.
06 - Divide batter evenly among muffin cups, filling each about three-quarters full.
07 - Bake for 22 to 25 minutes until tops are golden brown and a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

# Expert Tips:

01 -
  • They come together in one bowl with no mixer, just a whisk and a spatula.
  • You can toss in whatever cheese or vegetables you have on hand and theyll still turn out great.
  • Theyre filling enough for breakfast but light enough to pack for lunch or serve alongside soup.
02 -
  • Overmixing the batter will make the muffins tough and dense, so stop stirring as soon as you dont see dry flour anymore.
  • If your add-ins are too wet, like thawed frozen spinach, squeeze out the excess moisture first or the batter will turn soupy.
  • Filling the cups more than three-quarters full will cause the batter to spill over and create a mess instead of nice domed tops.
03 -
  • Use a light hand when folding in the cheese and vegetables so the batter stays airy and tender.
  • Let the batter rest for a minute or two before scooping it into the tin, it helps the leavening agents activate and gives you a better rise.
  • If you want extra cheesy tops, sprinkle a little grated cheddar on each muffin right before baking.

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