Savory Herb Cheese Muffins
These savory herb cheese muffins are perfect for a quick breakfast or a delicious snack. Packed with cheese and aromatic herbs, they are easy to make and just as easy to devour.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups all-purpose flour sifted
- 1 tablespoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper freshly ground
- 4 ounces cheddar cheese shredded
- 1 cup milk at room temperature
- 2 large eggs at room temperature, beaten
- 0.25 cup olive oil
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh thyme chopped
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
- Add the shredded cheese and herbs to the dry ingredients, tossing to combine.
- In another bowl, mix the milk, beaten eggs, and olive oil until well combined.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
These muffins are best enjoyed warm, fresh out of the oven. Store any leftovers in an airtight container for up to 3 days.