Savory Cheese Herb Muffins (Printable)

Fluffy muffins brimming with cheese, herbs, and vegetables, ideal for breakfast or sides.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon freshly ground black pepper

→ Wet Ingredients

06 - 2 large eggs
07 - 1 cup whole milk
08 - 1/3 cup olive oil or melted unsalted butter

→ Add-Ins

09 - 1 cup grated sharp cheddar cheese
10 - 1/2 cup crumbled feta cheese
11 - 1/2 cup diced red bell pepper
12 - 1/2 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 - Heat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and black pepper until well blended.
03 - In a separate bowl, beat the eggs, whole milk, and olive oil or melted butter until thoroughly combined.
04 - Pour the wet ingredients into the dry mixture. Stir gently until just combined, taking care not to overmix.
05 - Gently fold grated cheddar, crumbled feta, diced bell pepper, chopped greens, chives, and parsley into the batter until evenly distributed.
06 - Spoon the batter evenly into muffin cups, filling each to about three-quarters full.
07 - Bake for 22 to 25 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • They come together faster than toast but feel like youve actually cooked something real.
  • You can empty half your vegetable drawer into the batter and call it intentional.
  • Theyre just as good cold from the fridge at midnight as they are fresh from the oven.
02 -
  • Overmixing the batter will give you tough, rubbery muffins instead of tender ones, so stop stirring the second the flour disappears.
  • If your vegetables are wet, pat them dry first or the batter will turn soupy and the muffins wont rise properly.
03 -
  • Use a spring-loaded ice cream scoop to fill the muffin cups evenly so they all bake at the same rate.
  • Let the batter rest for five minutes before scooping if you have time, it helps the leaveners activate and makes them fluffier.

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