Cheddar Muffins Recipe -
Cheddar Muffins Recipe
  • READY IN 40 mins

Cheddar Muffins

Recipe by  

"Interesting combination of ingredients make it an ideal accompaniment to home-made soup, stew or light salad luncheon. Also school lunchboxes or brown-bagger's lunch."

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Sift flour with baking powder, salt, and paprika. Cut in butter finely. Stir in remaining ingredients just until dry ingredients are moistened.
  2. Spoon into well-greased muffin pans. Bake in a preheated 425 degree F (220 degrees C) oven for 25 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 11, 2003

My husband didn't like the exact recipe, so I altered it a little bit. I replaced the paprika and raisins with garlic and ham. Now he'll eat them no problem! :)

Most Helpful Critical Review
Jun 11, 2003

Add EVERTHING or these biscuits are awful!!!!!!!!

Oct 29, 2008

These tasted almost exactly like Red Lobster's garlic cheddar biscuits after adding 1/2 tsp. garlic/parsley spice mix. Soft on the inside and crisp on the outside after 20 minutes. I was looking for something quick, and all of the recipes for rolls that I looked at took over 2 hours, so I tried this (without the raisins) and it was terrific! They went great with the barbequed chicken, salad, and mashed potatoes!

Apr 10, 2008

We loved these! They are probably one of our favorite muffins and we've made a ton of muffins. My 2 and 3 year old loved them which is a plus as well! I used all ingredients as listed but had to add an extra 1/2 cup milk to the batter since it was way too thick. I also adjusted cooking time/temp (personal preference with my oven and prior muffin trials) to 375 for 22 minutes, perfect! I got 11 standard sized muffins, had to leave one tin empty. I will be making these again, very soon I'm sure. I think I would decrease the salt to 1/2 teaspoon since it's a tad salty, along with the additional milk and everything else stays the same. Love the slight paprika taste -- the cheddar and raisins go great together! Thanks so much for this recipe!

Jun 24, 2011

Raisins? I didn't add raisins to the cheddar muffins...but aside from that I made it exact and was not a huge fan. They turned out a little dry. I will try adding some ham though because they were quite filling and my hubs would probably like to take them to work for lunch if it were like a muffiin sandwich...a mandwich!

Sep 21, 2013

Swapped out the raisins for chopped scallions and these were the perfect savory muffin to go with a big bowl of vegetable soup. Leftover muffins were terrific with an egg for a hearty breakfast.

Jun 13, 2011

These muffins were extremely dry and were like hockey pucks once they cooled. I did over mix a bit, but even still, I would not make these again.

May 24, 2011

Very good taste I make more again.


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  • Calories
  • 189 kcal
  • 9%
  • Carbohydrates
  • 23.9 g
  • 8%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 437 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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