These super-quick cheese muffins are melt-in-your-mouth delish and are great with almost any meal.
Perfect for dipping into soups and stews, or just eating straight from the oven with a big pat of butter.
Quick Cheese Muffins
- Made with pantry ingredients, these have great flavor.
- Use whatever cheeses you have on hand (sharper cheese adds better flavor).
- Make muffins in advance and freeze for anytime a need for a cheesy biscuit is in order.
- Mini cheese muffins are perfect for lunchboxes, briefcases, and backpacks.
BATTER: Cutting cold butter into the flour give these muffins a great texture and flavor.
ADD-INS: Cheddar muffins are already loaded with delicious add-ins like green onions, but bacon bits, diced ham, crumbled sausage, diced green chilies, or chopped spinach can be added for extra color and flavor.
How to Make Cheese Muffins
- Whisk dry ingredients and cut in the chilled butter until crumbs form.
- Stir cheeses, green onions, & any other add-ins into the flour.
- Add wet ingredients and mix just until combined. Bake in muffin tins per recipe below, until lightly browned on the top.
How to Store
- Keep cooled muffins in a zippered bag or an airtight container at room temperature for about 4 days.
- Store cheese muffins with a slice of bread to absorb any excess moisture.
- Freeze cheese muffins once they are completely cooled in a zippered bag with the date labeled on the outside. They will keep about 6 weeks in the freezer.
- Allow to thaw at room temperature before reheating or serving.
Savory Quick Breads
- Easy Beer Bread – 5 simple ingredients
- Homemade Cornbread Recipe – made from scratch
- Irish Soda Bread – freezer friendly
- Chile Cheddar Cornbread – a crowd fave
- Cheese Bread – a 5-star recipe
Did you make these Cheese Muffins? Leave a comment and a rating below!
Quick Cheese Muffins
- 2 cups flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ¼ cup cold butter
- 1 cup sharp cheddar shredded
- 2 tablespoons parmesan cheese shredded
- 1 green onion finely chopped
- 2 eggs
- 1 cup milk
- 3 tablespoons sugar
- Preheat oven to 375°F. Grease a muffin tray.
- Whisk all dry ingredients in a medium bowl except for the sugar.
- Using a pastry cutter or a fork, cut in butter. Stir in cheeses and green onion.
- In a separate bowl, whisk eggs until foamy. Add milk and sugar.
- Add wet ingredients to the dry mixture and stir just until moistened, do not overmix.
- Pour into the prepared muffin tray and bake for 16-18 minutes or until a toothpick comes out clean.
Add the add-ins to the flour mixture, this helps keep them from sinking to the bottom of the muffins.
Ensure you use sharp cheddar for the best flavor.
Mix wet and dry ingredients just until combined.
Do not overbake.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I made the scones according to your recipe, it was easy to follow and the scones turned out delicious. I will do it again. Thank you!
Yahoooo! Just the best. I made 10 not 12 big fat muffins from this recipe. The crispy top was a pleasant surprise. I will definitely be making them again. Thank you for the recipe.
Made these muffins today! Yum!
Used the cheese I had on hand and added parsley flakes.
I will definitely save this recipe and make again!
I made these today but did half a recipe and got 7 nice muffins,I didn’t have a green onion so I grated about a tablespoon of sweet onion and for the smaller amount of cheese I subbed provolone for grated parmesan .They are wonderful.
Thanks for sharing your substitutes, Joan! Glad you enjoyed them.
Made this last night – they were delicious! So light! I also didn’t have green onion so just used half a normal onion.
I thank you for the method – I think my problem with baking is that I overmix the ingredients together! Thanks for the comment regarding not overmixing! It worked so well.
So happy these turned out for you, Sandie!
Loved this recipe and substituted cilantro for parsley… wonderfully yummy!
Love the idea of adding cilantro!
My neice jacqueline and i did a bake along today. You know- where people make the same receipe and send piccies and txts to each other along the way. We made these. I have to say. It worked literally perfectly. I halved it, and she made the whole. They really are super good. Really exactly what we were picturing in our head and how they taste. Yay so much!
That sounds like so much fun, Kristine! I love that idea and I am so glad they turned out perfect for you both!
They are brilliant
Thanks, Viv! So glad you enjoyed them.
My husband made these for us yesterday. THEY WERE DELICIOUS! He said they were quick and easy. We had them with dinner and it took a lot of restraint to eat only one. Ha! We didn’t have any green onion so he substituted diced sweet onion. We LOVE your recipes!
So glad you loved them Spike!
These muffins are outrageously scrumptious! The cheese and the green onion along with the bit of cayenne are flavor bombs. The muffins bake up light and tender and are very pretty to look at too. I will be making these often.
They are super delicious to eat! Glad you enjoyed them, Mary!
Do you think it could be cooked in the instant pot?
Hi Melissa, we have never tried this recipe in an instant pot but would love to hear how it turns out for you.
Could I use Almond flour in place of flour
Could I use Almond milk in place of milk?
Hi Eleanor, we have only tried this recipe as written. Almond milk should work but Almond flour is a little moister so the muffins may not turn out properly. If you do try it out, let us know how it turns out!
Love these cheese muffins served warm with marmalade for mid-morning breakfast. Omitted onion and added fresh chopped dill.
So happy you enjoyed this recipe, Marlen! That sounds like a delicious substitution, I love dill!