Fluffy Cheese Muffins Recipe

Fluffy cheese muffins are a savory twist on the traditional sweet muffin, delivering a satisfying combination of airy texture and rich cheesy flavor. Perfect for breakfast, brunch, or as a snack alongside soup or salad, these muffins are quick to prepare and impossible to resist.

They strike the perfect balance between softness and structure, with a golden top and a moist, tender crumb inside. These muffins are versatile and can be made even more delightful with the addition of herbs, chopped vegetables, or bits of cooked bacon or ham. Whether served warm or at room temperature, fluffy cheese muffins are sure to impress both family and guests. This recipe is designed to produce consistently light, airy, and flavorful muffins that will become a go-to in your baking repertoire.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 teaspoon garlic powder (optional)
• 1½ cups shredded sharp cheddar cheese (or a mix of your choice)
• 2 large eggs
• 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
• ¼ cup plain yogurt or sour cream
• ¼ cup vegetable oil or melted butter
• 2 tablespoons chopped chives or green onions (optional)
• 1 tablespoon dried parsley or Italian seasoning (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease each cup lightly with oil or butter to prevent sticking.
2. Mix dry ingredients in a large bowl. Combine the all-purpose flour, baking powder, baking soda, salt, black pepper, and garlic powder. Stir well with a whisk to distribute the leavening agents evenly.
3. Add cheese to the dry ingredients. Toss the shredded cheese in the flour mixture until the cheese is well coated. This step helps distribute the cheese evenly throughout the muffins and prevents it from sinking to the bottom.
4. In a separate bowl, whisk wet ingredients including the eggs, buttermilk, yogurt or sour cream, and oil or melted butter. Whisk until the mixture is smooth and well blended.
5. Combine wet and dry mixtures by pouring the liquid mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix—it’s okay if the batter is slightly lumpy. Overmixing can result in dense muffins.
6. Fold in herbs or additions like chopped chives, green onions, or dried herbs if using. These add an extra layer of flavor and visual appeal to the muffins.
7. Fill the muffin cups about ¾ full using a spoon or ice cream scoop to ensure even portions. This helps the muffins rise uniformly and keeps them fluffy.
8. Bake in the preheated oven for 18–22 minutes or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely or serve warm. The cheesy aroma and fluffy texture are at their best when fresh out of the oven.
10. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer shelf life. Reheat in the oven or microwave before serving for best results.