Description
These Cheese & Garlic Muffins are a savory, cheesy quick bread perfect as a side for soups, salads, or breakfast. Featuring sharp cheddar and Parmesan cheeses with a hint of garlic, these muffins are tender, flavorful, and easy to prepare, baking to golden perfection in under 30 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp garlic powder
- 1/4 tsp black pepper
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
Wet Ingredients
- 1 1/4 cups buttermilk
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 2 tbsp chopped fresh chives or parsley (optional)
Instructions
- Prepare Oven and Muffin Tin: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking and make removal easy.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and black pepper until evenly combined. Stir in the shredded cheddar and grated Parmesan cheeses, tossing to coat them well with the flour mixture.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, melted butter, and egg until smoothly blended.
- Mix Batter: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing to keep the muffins light and tender. If using, fold in the chopped fresh chives or parsley carefully.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the muffin tops turn golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the muffins cool slightly in the tin before removing. Serve warm for the best flavor and texture.
Notes
- These muffins are best enjoyed warm and make a great accompaniment to soups, salads, or breakfast dishes.
- For a flavor twist, substitute the cheddar cheese with gruyère or pepper jack cheese.
- If buttermilk is unavailable, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 1/4 cups of milk and letting it sit for 5 minutes before use.
