Cheese and herb muffins are a savory, fluffy, and flavorful alternative to sweet muffins—perfect for breakfast, brunch, or as a side with soup or salad. Packed with melty cheese, aromatic herbs, and a tender crumb, these muffins are easy to whip up and always a hit whether served warm or at room temperature.
Why You’ll Love This Recipe
You’ll love these cheese and herb muffins because they’re simple, satisfying, and incredibly versatile. They’re great for on-the-go snacks, picnic baskets, lunchboxes, or served alongside eggs and bacon in the morning. With a golden crust and cheesy, herby interior, they strike the perfect balance of rich and fresh flavors in every bite. Plus, they freeze well, making them an ideal make-ahead option.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Black pepper
- Milk or buttermilk
- Eggs
- Unsalted butter (melted)
- Grated cheese (cheddar, Swiss, or your favorite blend)
- Fresh or dried herbs (such as parsley, chives, thyme, or dill)
- Optional: garlic powder or chopped green onions for extra flavor
directions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper.
- In a separate bowl, whisk together milk, eggs, and melted butter until smooth.
- Add the wet ingredients to the dry and stir until just combined—don’t overmix.
- Fold in grated cheese and herbs gently.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 1822 minutes, or until the tops are golden and a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Servings and timing
This recipe makes 12 standard muffins.
Prep time: 10 minutes
Bake time: 20 minutes
Total time: 30 minutes
Servings: 12 muffins
Variations
- Spicy kick: Add chopped jalapeños or a pinch of cayenne pepper.
- Bacon twist: Stir in cooked, crumbled bacon or pancetta for added richness.
- Vegan version: Use plant-based milk, vegan butter, and dairy-free cheese.
- Mini muffins: Bake in a mini muffin tin for bite-sized snacks (reduce bake time to 1215 minutes).
- Gluten-free: Substitute with a 1:1 gluten-free flour blend.
storage/reheating
Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Reheat in the microwave for 1520 seconds or warm in the oven at 300°F (150°C) for 57 minutes. Muffins can also be frozen for up to 2 months—wrap tightly and thaw at room temperature before reheating.
FAQs
What cheese works best for these muffins?
Sharp cheddar is classic, but Swiss, mozzarella, Gruyère, or feta also work beautifully.
Can I use dried herbs?
Yes, use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
Are these muffins sweet?
No, they’re savory and make a great alternative to traditional sweet muffins.
Can I add vegetables?
Yes! Finely chopped spinach, zucchini, or bell peppers make great additions.
How do I prevent dry muffins?
Avoid overmixing the batter and don’t overbake. Use buttermilk for extra moisture if desired.
Can I use oil instead of butter?
Yes, use a neutral oil like canola or vegetable oil in place of melted butter.
Can I make them in advance?
Definitely—these muffins keep well and are perfect for meal prep.
Do I need muffin liners?
No, but they help with cleanup. If not using liners, be sure to grease the tin well.
How do I get a golden top?
Top each muffin with a bit of extra cheese before baking to get a golden, cheesy crust.
What do these pair well with?
Perfect alongside soups, salads, scrambled eggs, or as a snack with butter or cream cheese.
Conclusion
Cheese and herb muffins are the ultimate savory snack or side—warm, cheesy, and packed with flavor from fresh herbs. With a soft center and a crisp, golden top, they’re easy to make and even easier to love. Whether you’re baking for brunch, lunchboxes, or just because, this recipe is sure to become a regular in your rotation.
Description
These cheese and herb muffins are tender, cheesy, and packed with fresh flavor. With melty cheese and fragrant herbs in every bite, they’re quick to whip up and perfect for lunchboxes, picnics, or as a savory breakfast option.
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Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
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In a large bowl, whisk together flour, baking powder, salt, pepper, and garlic powder.
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Stir in shredded cheese and herbs.
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In a separate bowl, whisk together eggs, milk, and oil (or melted butter).
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Pour the wet ingredients into the dry ingredients and stir gently until just combined — don’t overmix!
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Divide batter evenly into the muffin tin (about ¾ full each). Sprinkle tops with a little extra cheese and herbs if desired.
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Bake for 1822 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
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Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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Use a mix of herbs like basil, oregano, or dill for different flavors.
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You can swap cheddar for feta, parmesan, or mozzarella.
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These muffins freeze well — wrap individually and reheat in the microwave or toaster oven.
