Cheese-Stuffed Savory Muffins

by

There’s nothing quite like biting into a warm, fluffy muffin only to discover a gooey, cheesy surprise in the center. These cheese-stuffed savory muffins are perfect for breakfast, brunch, or as a snack. Packed with herbs and a hint of spice,

Ingredients:

Dry Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp garlic powder (optional, for added flavor)
  • ½ tsp smoked paprika or chili powder (optional, for a hint of spice)

Wet Ingredients:

  • 2 large eggs
  • 1 cup (240ml) milk (or buttermilk for extra tang)
  • ⅓ cup (80ml) vegetable oil or melted unsalted butter
  • 1 tbsp Dijon mustard (optional, for depth of flavor)

Add-Ins:

  • 1 cup shredded cheddar cheese (or any melty cheese you prefer)
  • 2 tbsp chopped fresh parsley or chives
  • 12 small cubes of cheese (mozzarella, cheddar, or Gruyère work well)

  • Instructions:

    1. Preheat the Oven:
      Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
    2. Mix Dry Ingredients:
      In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and smoked paprika.
    3. Combine Wet Ingredients:
      In a separate bowl, whisk the eggs, milk, oil, and Dijon mustard until well combined.
    4. Make the Batter:
      Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix—it’s okay if the batter is slightly lumpy. Fold in the shredded cheese and chopped herbs.
    5. Assemble the Muffins:
      Spoon a tablespoon of batter into each muffin cup. Place a cube of cheese in the center of each cup, then cover with another tablespoon of batter, ensuring the cheese is fully enclosed.
    6. Bake:
      Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the side (not the cheesy center) comes out clean.
    7. Cool and Serve:
      Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm to enjoy the gooey cheese center!

    8. Cheese-Stuffed Savory Muffins

      Intro: There’s nothing quite like biting into a warm, fluffy muffin only to discover a gooey, cheesy surprise in the center. These cheese-stuffed savory muffins are perfect for breakfast, brunch, or as a snack. Packed with herbs and a hint of spice, they’re easy to make and versatile enough to pair with soups, salads, or even enjoy on their own. Let’s dive into this deliciously cheesy delight!

      Ingredients:

      Dry Ingredients:

      • 2 cups (250g) all-purpose flour
      • 1 tbsp baking powder
      • ½ tsp baking soda
      • ½ tsp salt
      • ½ tsp garlic powder (optional, for added flavor)
      • ½ tsp smoked paprika or chili powder (optional, for a hint of spice)

      Wet Ingredients:

      • 2 large eggs
      • 1 cup (240ml) milk (or buttermilk for extra tang)
      • ⅓ cup (80ml) vegetable oil or melted unsalted butter
      • 1 tbsp Dijon mustard (optional, for depth of flavor)

      Add-Ins:

      Instructions:

      1. Preheat the Oven:
        Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
      2. Mix Dry Ingredients:
        In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and smoked paprika.
      3. Combine Wet Ingredients:
        In a separate bowl, whisk the eggs, milk, oil, and Dijon mustard until well combined.
      4. Make the Batter:
        Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix—it’s okay if the batter is slightly lumpy. Fold in the shredded cheese and chopped herbs.
      5. Assemble the Muffins:
        Spoon a tablespoon of batter into each muffin cup. Place a cube of cheese in the center of each cup, then cover with another tablespoon of batter, ensuring the cheese is fully enclosed.
      6. Bake:
        Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the side (not the cheesy center) comes out clean.
      7. Cool and Serve:
        Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm to enjoy the gooey cheese center!
      8. Tips:
        • Experiment with flavors! Add cooked bacon, sun-dried tomatoes, or caramelized onions for extra flair.
        • Use a mix of cheeses for a more complex flavor profile.
        • These muffins freeze well—just reheat them in the oven for a freshly baked taste.

        Enjoy these cheesy delights with your favorite soup or as a standalone snack! 🧀

       

       

Leave a Comment