Savory Cheddar Cheese Muffins

double d cupcakes

"These are an exceptional muffins as is, but changing an ingredient or two gives them an entirely different character. Try these without onions and add green chilies, bacon, ham, sun-dried tomatoes or roasted red peppers. What about substituting pepper-jack for cheddar cheese or perhaps Parmesan and Romano with herbs of your choice? How about Gorgonzola and walnuts or goat cheese and dried apricots? This is a wonderful basic recipe you can suit to accompany a soup, salad or any meal deliciously!"
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Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  1. Preheat oven to 375°, grease muffin pan bottoms only so that muffins can climb sides easily.
  2. Heat chopped onions with small amount of water in microwave or in saute pan to soften (steam sauté) and mellow flavor.
  3. Measure flours, spices and cheese into a small mixing bowl using a balloon whip to combine.
  4. In a separate bowl, beat together eggs, milk, oil and onions.
  5. Using a rubber scraper, stir dry ingredients into wet ingredients just until moistened.
  6. Scoop into prepared pan filling each muffin cup to top -- a cookie scoop makes even-sized muffins.
  7. Bake 15 minutes or until toothpick comes out clean.
  8. Loosen muffins with narrow rubber scraper before lifting out of muffin pan.
  9. Serve hot!


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