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Savory Muffins with Cheddar Cheese: The Ultimate Breakfast Quick Bread with Sharp-Cheese Excellence

A simple, versatile savory muffin that is golden on the outside and fluffy on the inside. Packed with sharp cheddar cheese and a subtle hint of warmth from cayenne pepper, these muffins pair perfectly with a hot bowl of soup or serve as an easy "grab-and-go" savory breakfast.
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Prep Time 10 minutes
Total Time 35 minutes
Servings: 10 -12 muffins
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Wet Ingredients: 1 cup milk choice of dairy or non-dairy, 3 tbsp butter (melted), 1 egg (or 1 large flax egg).
  • Dry Ingredients: 1 ¾ cups all-purpose flour 1 tbsp baking powder, 1 tbsp granulated sugar, ½ tsp salt, ¼ tsp cayenne (optional).
  • Mix-ins/Topping: 1 cup shredded cheddar cheese plus extra for topping, cooking spray.

Method
 

  1. Preheat: Set your oven to 350°F (175°C). Grease a muffin tin with cooking spray or line with paper liners.
  2. Mix Wet: In a medium bowl, whisk together the milk, melted butter (or oil), egg, and cayenne until just combined.
  3. Mix Dry: Add the flour, baking powder, sugar, and salt to the wet ingredients. Stir until a batter forms, being careful not to overmix.
  4. Fold: Gently fold in the 1 cup of shredded cheddar cheese.
  5. Scoop: Spoon the batter into the muffin tin, filling each cup about ⅔ full. Sprinkle a little extra cheese on top of each if desired.
  6. Bake: Bake for 20–25 minutes. The muffins are done when they are firm to the touch and a toothpick inserted into the center comes out clean.

Notes

  • Flax Egg Substitution: To make a flax egg, mix 1 tbsp ground flaxseed meal with 3 tbsp water. Let it sit for 5 minutes until thickened before adding to the recipe.
  • Dietary Adaptations: This recipe works well with 1-to-1 gluten-free flour blends and vegan cheese/butter alternatives.
  • Add-ins: For extra flavor, try adding chopped chives, crumbled cooked bacon, or diced jalapeños to the batter.