Easy cheese muffins

These delicious and easy cheese muffins are perfect to eat as a treat on their own, as part of a balanced lunch, or to dip into piping hot soup.

They're so easy to make, you can whip the batter up in a single bowl. All you'll need is self-raising flour, baking powder, eggs, butter, milk, cheese and some garlic and sage for flavour!

They're hugely popular with my kids and take just 20 minutes to bake. Here's how to make them.

Instructions

Pre-heat the oven to 200C/390F (180C/355F fan).

Put the eggs in a large bowl.

Add the milk, garlic granules, sage and a pinch of salt and pepper.

Add the melted butter.

Whisk together.

Add 200g (7 oz) of the cheese.

Mix.

Add the flour and baking powder.

Fold through. The mixture will become stodgy, don't worry!

Share the dough between each hole of a well-greased 12-hole muffin tray.

Put a pinch of the remaining cheese on top of each muffin.

Bake for 15-20 minutes or until golden brown on top.

Cool for a few minutes in the tins, then transfer to a wire rack to cool.

You don't actually have to wait for them to cool completely - they're amazing warm.

Isn't that texture fantastic?

Pointers, tricks and troubleshooting tips for the perfect cheese muffins

Are cheese muffins easy to make?

These cheese muffins are super easy to make. You'll whip up the batter in a single bowl using only simple ingredients you probably already have in the refrigerator and cupboard.

You'll then transfer your batter to a greased muffin tray, bake for

Will I need any special equipment to make cheese muffins?

You don't need any special equipment to make this recipe.

You'll just need weighing scales and measuring spoons, a grater and mixing bowl, a whisk and wooden spoon, a muffin tray and a cooling rack.

Are cheese muffins suitable for vegetarians?

Yes, these cheese muffins are suitable for vegetarians as they don't contain any meat products.

Are cheese muffins suitable for vegans?

These muffins are not vegan as they contain cheese, butter and eggs.

If you would like to try making a vegan version of this recipe, you could try using a vegan cheese and a plant-based margarine.

For the egg, you could try one of the following alternatives (each = 1 egg, so multiply as needed for any given recipe).

• 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
• 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
• 3 tablespoons of applesauce (bear in mind this will add sweetness).

Note: I have not tested all of these replacements with this particular recipe, so let me know how you get on.

Are cheese muffins safe to eat while pregnant?

There is nothing in this recipe that should present a risk to pregnant people if the ingredients are in good condition and have been stored correctly, and the recipe is cooked hygienically and safely.

A Mummy Too does not offer medical advice. You can review the NHS advice here and you should consult with your medical professional regarding any concerns.

Are cheese muffins suitable for babies and toddlers?

If feeding to babies and toddlers, I’d recommend using unsalted butter to reduce the salt content, particularly honey as it is not recommended for babies under one, although this recipe is already relatively low in salt.

Otherwise, this recipe could be a good option for weaning babies and toddlers.

Always give food at an appropriate size and shape for your baby or child. Cut small, round foods, like grapes and cherry tomatoes, into small pieces.

Always keep babies supported upright while eating and supervise your baby when they’re eating in case they start to choke.

The NHS has some excellent advice on feeding babies.

This website does not offer medical advice: always consult your health professional if you have any concerns.

Are cheese muffins recipe gluten-free?

These cheese muffins are not gluten-free as they contain wheat flour.

You could try making them with a gluten-free self-raising flour. I suspect they'd work quite well but it's not something I've tested yet.

I always recommend a good quality gluten-free flour, which will usually to contain xanthan gum to help with thickening and binding.

Also, make sure to check that your baking powder is gluten-free before using as it can often not be.

Are cheese muffins keto-friendly?

This recipe is made with a large quantity of wheat flour, so is not suitable for a ketogenic diet.

Are cheese muffins healthy?

These muffins are essentially a sort of cheesy quick bread, so they aren't to be eaten in large quantities, but can be enjoy as part of a balanced meal.

For example, you could serve them with soup and salad.

What goes well with cheese muffins?

These cheese muffins are amazing as a quick snack on the go, or when served as part of a lunch or dinner.

You could try serving them with soup...

Or how about salad?

I haven’t got self-raising flour can I use plain flour?

If you don’t have any self-raising flour, don’t worry! You can make your own.

To make self-raising flour, you’ll need plain flour and baking powder.

I recommend a ratio of 2 teaspoons of baking powder for every 225g of plain flour.

Simply sift both together into a bowl then give it a quick whisk to make sure the ingredients have been evenly combined.

I haven’t got wholemeal self-raising flour can I use white self-raising flour?

Yes, you can use white self-raising flour instead of wholemeal.

Just note that wholemeal flour absorbs more moisture than white flour, so your batter may behave slightly differently.

Can I add extra cheese to this recipe?

I wouldn't recommend adding extra cheese to the muffin batter as it may prevent them from holding together properly.

You can sprinkle extra cheese on top, though, if you like.

How should I store cheese muffins?

To store these cheese muffins, cool them completely and then place them in a sealed container as soon as possible.

You then can then place the container in a cool, dark place, such as a pantry or kitchen cupboard, or in the refrigerator.

How long do cheese muffins recipe keep?

In the cupboard, they'll keep for 1-3 days. In the refrigerator, they'll keep for 5-7 days.

Can I leave cheese muffins out on the counter?

You can leave the sealed container full of muffins out of the counter if you need to.

However, if it's warm in your kitchen, they'll go stale more quickly. They may also sweat, which will make them more likely to go mouldy.

This is why I recommend storing them in the cupboard or refrigerator.

Can I keep cheese muffins in the refrigerator?

Yes, you can store the cheese muffins in the refrigerator. Cool them completely, then transfer them to a sealed container and place in the fridge where they'll keep for 5-7 days.

Can I freeze cheese muffins?

Yes, you can store them in the freezer. Cool your cheese muffins completely, then transfer them to a sealed container and place in the freezer where they'll keep for up to 3 months.

If you want to be sure they don't stick together. you can place a little baking paper between layers of muffins.

What is the best way to reheat cheese muffins?

Preheat the oven to 200C (180C fan).

Place your muffins on a baking sheet, cover with foil and bake for about 5 minutes or until warmed through. From frozen, they'll take about 10 minutes.

Check them regularly so they don't burn or dry out.

You can also reheat in the microwave. Wrap a single muffin in a piece of damp kitchen paper, place on a plate and zap for blasts of 15 seconds until warmed through.

If warming from frozen, cut one in half to ensure they're warmed all the way through.

Can I make cheese muffins in a different quantity?

You can indeed change this recipe to make more or fewer muffins.

To do so, simply scroll down to the recipe card found at the bottom of this page and click or hover over the servings number. A slider will appear that you can use to adjust the serving number, which will also automatically adjust all the ingredient quantities you need.

Can I make cheese muffins in a different tin/tray?

In theory, this recipe would work if cooked in a loaf tin. Let me know if you try it.

Can I make cheese muffins in a stand mixer such as a KitchenAid or Kenwood Mixer?

Yes, you could use a stand mixer to prepare the cheese muffin batter.

I recommend using the paddle attachment for the whole recipe. Add the ingredients in the order directed and don't over-mix once you add the flour.

Can I make cheese muffins with a food processor?

I wouldn't recommend making this recipe in a food processor. You want the cheese to remain grated rather than broken down to a puree.

How can I make sure my cheese muffins are perfectly cooked?

Your muffins should look golden brown on top and feel light when cooked.

If you cut one open, it should have a crumb like a cross between a bread and a cake.

They may seem slightly stodgy when hot from the oven, but set once cooled.

Why did my cheese muffins turn out dry/hard/burned/overcooked?

It could be that you baked your muffins for too long, making them seem dry or burned. Be sure to keep an eye on them towards the end of the cooking time.

Home ovens can run hotter or cooler than their dials suggest. If your oven runs too hot, it may burn the muffins.

Next time, try running the oven at a lower temperature to give the muffins a chance to cook evenly.

I’d also recommend investing in an oven thermometer so that you can keep an eye on the true temperature.

Why did my cheese muffins turn out wet/soft/undercooked?

If your cheese muffins seem wet, if could be that too much of a wet ingredient or too little of a dry ingredient was used. Be sure to follow the ingredient quantities closely.

Alternatively, if could be that your oven was too hot or too cold.

If the oven is too hot, it can mean that your cheese muffins cook fast on the outside, before the inside is ready.

Likewise, a too cold oven can mean that your muffins take longer to cook all the way through.

I’d recommend investing in an oven thermometer so that you can keep an eye on the true temperature.

Why didn’t my cheese muffins rise?

The muffins should expand rise as they bake.

If they don't rise at all, it could be that not enough raising agent was used. Make sure that you used self-raising flour and added the baking powder as indicated.

If you used the correct quantities of all the ingredients and your cheese muffins still didn't rise, it could be that one of your raising agents (either the baking powder or the raising agents in your flour) have lost their effectiveness.

Finally, it could be that the batter was left for a long time to sit. This could mean that the raising agents reacted together in the wet batter, rather than during baking.

Why did my cheese muffins taste bland?

Don't forget to season your muffins as directed! The garlic and sage should lend lots of flavour. If you can't detect them, it may be that your dried sage and garlic granules have lost their flavour, which can happen if they've been open for a long time.

How can I add/change the flavours in this dish?

These recipes are really adaptable. You can add veggies, chives, bacon...the possibilities are endless.

Just be aware that some ingredients release water and/or grease as they cook, and there's only so much you can add before the batter won't be able to hold together, so you'll need to experiment to get the perfect texture.

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