Cheesy Garlic Muffins
Cheese, garlic and herbs are used to flavour these delicious savoury muffins. These cheesy garlic muffins make great lunchbox fillers. They are also so good alongside dinner. Use them to dip into soups/stews or on their own, fresh from the oven and slathered in butter.
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This recipe is so easy to make. Just mix your ingredients together in a large bowl, spoon the batter into a greased muffin tin and bake in a preheated oven for 25 minutes.
That’s it! Super simple and absolutely delicious.
These savory cheese and garlic muffins will be golden and fluffy when they are cooked. The insides are super soft while the tops have a slitghtly crispy edge. Take bite and enjoy the cheesy garlicy flavour. The savory burst with just a hint of sweetness make these muffins hard to resist.
Ingredients
Cheese – Whatever hard, grateable cheese you have on hand will be perfect. I usually use cheddar.
Oil – You should use a plain flavourless cooking oil for these muffins. I usually use canola or sunflour oil. You could also use melted butter or coconut oil.
Eggs – I use 2 large eggs for this recipe.
Sugar – Plain white sugar is best for this recipe. It only gives a hint of sweetness but it is very important to the baking process. Your muffins will not be as soft and fluffy without it.
Flour and baking powder – Regular baking powder and plain white flour work best for this recipe. You could swap this out for your favourite 1:1 ratio gluten free baking flour if you need to. I have made this recipe gluten free a few times and it has turned out great!
Garlic – I always just use the crushed galric from a jar. Freshly crushed garlic is great also. If you want to use the dried garlic then you should reduce the amount down to 1 tablespoon.
Herbs – Any dried herbs that you have on hand should work well. Mixed herbs, dill, chives, rosemary and basil are all great options. If you do have fresh herbs on hand then you can definitely use them instead. Dice them up finely and use about 2 tablespoons instead of 1.
Cream – I usually use a heavy cream for the liquid in this recipe as it makes these cheesy muffins rich and decadent. But I have also made this recipe plenty of times with milk in place of the cream. If using milk instead they will still turned out great, the tops will just come out a tiny bit crispier.
Flavor variations
One of the great things about these cheesy garlic muffins is their versatility. Just by adding in or substituting a few ingredients, you can have a whole new flavour. Here are a few ideas to get you started.
Pizza muffins – Swap out the cream for marinara sauce and add in a 100g of diced pepperoni.
Jalapeno popper – Add in 1/2 cup diced jalapenos 1/4 cup sweet corn and leave out the herbs.
Maple bacon – Swap out the sugar for maple syrup, reduce the cream to 1/3 cup, add in 2 tablespoons barbecue sauce and add 125g cooked and diced bacon.
Storage
Place your cooled cheesy garlic muffins into an airtight container and store at room temperature. They will last about 3-4 days. You can also store these in the freezer for 3-4 months.
Ingredients
Method
- Preheat oven to 180 degrees.
- Grease a 12 piece muffin tray with a little extra oil.
- In a large bowl, combine oil, sugar and eggs in a bowl. Beat the mixture well.
- Add the remaining ingredients to the bowl and fold in gently.
- Cook for 25 minutes or until golden on top and cooked through.
Thank you so much for taking the time to read through my cheesy garlic muffuns recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
Crystal Rose
