Savory Cheese Herb Muffins (Printer-friendly)

Fluffy muffins enriched with cheese, fresh herbs, and veggies, perfect for snacks or sides.

# What You 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 Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - Whisk together flour, baking powder, baking soda, salt, and black pepper in a large bowl.
03 - Beat eggs, whole milk, and olive oil or melted butter in a separate bowl until fully combined.
04 - Pour wet mixture into dry ingredients and gently stir until just combined, avoiding overmixing.
05 - Carefully fold in cheddar, feta, bell pepper, spinach, chives, and parsley until evenly distributed.
06 - Divide batter evenly among muffin cups, filling each about three-quarters full.
07 - Bake for 22 to 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
08 - Allow muffins to cool in tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

# Expert Tips:

01 -
  • They taste like a warm hug but take less time than scrambled eggs.
  • You can toss in whatever vegetables are hiding in your crisper drawer.
  • They freeze beautifully, so you can grab one on rushed mornings.
02 -
  • Don't overmix the batter or you'll end up with hockey pucks instead of fluffy muffins.
  • Fill the cups evenly so they all bake at the same rate and come out the same size.
  • Let them cool slightly before removing or they'll fall apart in your hands.
03 -
  • Grate your own cheese instead of buying pre-shredded, it melts better and tastes sharper.
  • Use room temperature eggs and milk so the batter mixes smoothly and bakes evenly.
  • If the tops aren't browning, turn on the broiler for the last minute but watch them closely.

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