Cheddar Garlic Muffins

A quick and easy recipe for tender, savory muffins packed with cheddar cheese and garlic. An easy way to put fresh, hot, homemade bread on the table without much fuss!

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Waaaay back in 2013 I shared Mama’s recipe for Cheddar Cheese Muffins. The muffins are among the very few homemade bread recipes I fool with because – Lord, I hate to admit this – I just never have gotten the knack for kneading bread.

I can’t tell you how many hours I’ve wasted over the years trying to make homemade yeast breads and cinnamon rolls that turned out tough or dense or flat. Even the recipes that rely solely on the ridiculously expensive stand mixer I have. 

I just don’t have the gene. The spirits of my ancestors do not whisper into my ears and guide my hands. But, hey Granddad, if you’re out there, I sure would love a little guidance the next time I take a stab at cinnamon rolls because yours were the best I’ve ever had and I’d cut off my pinky toe to be able to make them like you did.

I made mention of it in the original recipe for Cheddar Cheese Muffins, but I once tried to jazz up the recipe by adding garlic powder. Which was horrible because that recipe has sugar in it and sugar and garlic do NOT work well together!

Because I love the recipe so much and it’s SO EASY and because I make it ALL THE TIME, I wanted to change it up a little bit so I made this garlic version (sans the sugar) and we love it! Sometimes I add fresh herbs to it if I have them on-hand.

Basil is amazing in this recipe, especially with Italian food. Thyme and rosemary are fabulous too though you’ll want to mince up the rosemary very fine since it tends to be a little woody and this bread is super tender and soft.

You can brush the tops with garlic butter when you take them out of the oven but I’ve never done it. The main selling point to this recipe for me is that I can serve homemade hot bread with supper without too much thought or effort and adding the garlic butter on top is just one more step I don’t usually have time for. Plus they’re perfectly perfect right out of the oven.

As with almost all recipes, you’ll definitely want to shred your own cheese for these muffins but if you need to use the bagged stuff, you’ll need about a heaping cup shredded cheese. You probably can’t use too much.

Cooking spray works on coated or non-stick pans but you’ll want to grease aluminum pans. Instead of greasing the muffin tin the old-fashioned way, I usually swirl the cups with Goop. I *think* that’s what it’s called. That’s what I call it anyway. That’s the stuff you mix up with equal parts oil, flour and shortening that’s a huge time saver for recipes that require you to “grease and flour”.

HOW TO MAKE GOOP (HOMEMADE PAN RELEASE) 

1. Combine 1/2 cup each: vegetable oil, all-purpose flour and melted shortening (I use Crisco) in a small bowl then whisk until smooth.
2. Store in an air-tight container in the refrigerator up to 6 months.
3. To use, paint Goop on the inside of baking pan with a pastry brush before adding batter. 

Recipe for Cheddar Garlic Muffins

Cheddar Garlic Muffins

Yield: 12 Muffins

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 19 MinTotal time: 24 Min

A quick and easy recipe for tender, savory muffins packed with cheddar cheese and garlic. An easy way to put fresh, hot, homemade bread on the table without much fuss!

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 1/2 teaspoons garlic powder
• 4 oz cheddar cheese, grated
• 2 tablespoons fresh minced parsley
• 1 egg
• 1 cup milk
• 1/4 cup melted butter

Instructions

1. Preheat oven to 400 degrees. Grease a standard size muffin tin; set aside.
2. Combine flour, baking powder, salt and garlic powder in a bowl then stir with a fork until mixed well.
3. Add cheese and parsley then stir until all cheese is coated with flour mixture.
4. Beat egg in a separate bowl, add milk and melted butter then mix well.
5. Add egg mixture to flour mixture then stir with a fork until just combined.
6. Divide dough evenly into greased muffin tin (12 muffins). Bake at 400 degrees for 18-22 minutes or until starting to brown around the edges.
7. Cool just until you can handle them then remove from tin and serve warm.

Notes

• Cooking spray works on coated or non-stick pans but I usually grease aluminum pans with butter or shortening. 
• 4 ounces of cheddar cheese yields about a heaping cup shredded cheese. 
• Depending on the pan size, you may not have enough batter for 12 muffins (I have a pan with larger muffins that the others that I can only make 10 muffins in).

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