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Cheesy Herb Muffins

Cheesy Herb Muffins
Cooking Time:
Imperial (US)
These easy, cheesy muffins are like a biscuit, but baked in a muffin tin. They are great with soup, stews and breakfast eggs. You can change these up with different cheeses and spices. They also keep well in a zip lock bag, if you can resist eating them.
  • 2 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground chile
  • 1/2 tsp dried herbs of your choice
  • 1 cup grated cheese (see notes)
  • 1 cup buttermilk (see substitution notes)
  • 1 egg
  • 1/3 cup butter
  • 1 tbsp honey
First the Notes:
If you do not have buttermilk, exchange for 3/4 cup milk mixed with 1/4 cup yogurt or sour cream.
Choose your cheese: sharp cheddar, pepper jack, Gruyere, mozzarella are all good.
Choose your spices: About 1 spices works. Try ground chile, Italian herb mix, thyme, oregano, herbes de Provençe.
Preheat oven to 400°
Grease a 12 muffin tin with butter.
Place the flour, baking powder, salt and spices together in a bowl and whisk them together with a fork. Stir in the cheese.
Melt the butter in a 2 cup measuring cup in the microwave. Let cool and add the buttermilk, honey and 1 egg. Combine with a fork until egg is thoroughly beaten in.
Add the wet ingredients to the dry and stir just long enough to combine well.
Divide dough into the 12 muffin tin and bake for 20-25 minutes.
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