Description

Quick Cheese Muffins are the perfect solution when you need a simple yet flavorful side dish or snack. These savory muffins are soft, cheesy, and packed with flavor, all without the need for yeast or rise time. With just a few basic ingredients and under an hour of preparation, you’ll have warm, golden muffins ready to serve. Perfect for breakfast, brunch, or as a side with soups, stews, and salads, these cheese muffins will quickly become a family favorite.

Ingredients

2 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
⅛ teaspoon cayenne pepper (for a hint of spice)
¼ cup cold butter
1 cup shredded sharp cheddar cheese
2 tablespoons shredded Parmesan cheese
1 green onion, finely chopped
2 eggs
1 cup milk
3 tablespoons granulated sugar

Instructions

Preheat oven to 375°F and grease a muffin tray.
In a medium bowl, whisk together flour, baking powder, salt, and cayenne pepper.
Using a pastry cutter or fork, cut in cold butter until mixture resembles coarse crumbs. Stir in cheddar, Parmesan, and green onion.
In another bowl, whisk eggs until foamy. Add milk and sugar, mixing well.
Combine wet ingredients with dry ingredients, stirring until just moistened. Do not overmix to avoid dense muffins.
Spoon batter into prepared muffin tray and bake for 16–18 minutes or until a toothpick inserted comes out clean.
Cool slightly before serving warm.

Notes

Quick Cheese Muffins taste best when served warm, straight from the oven, with the cheese still melty. They make a delicious addition to breakfast alongside scrambled eggs, as a side dish for soups and chili, or even as a snack with butter or cream cheese. For storage, keep muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat in the microwave for 15–20 seconds or in the oven at 300°F until warm. To freeze, let the muffins cool completely, then place them in a freezer-safe bag for up to 2 months. Thaw at room temperature before reheating.