Can I use gluten-free flour for these muffins?

Absolutely! A 1:1 gluten-free flour blend works well in this recipe. The texture might be slightly different, but they'll still be delicious. You may need to add an extra tablespoon or two of milk as gluten-free flours tend to absorb more moisture.

Why didn't my muffins rise properly?

This could be due to a few reasons: your baking powder might be expired, the oven temperature might be off, or the batter was overmixed. Make sure your baking powder is fresh, consider using an oven thermometer to verify temperature, and remember to mix just until the ingredients are combined.

Can I make these muffins ahead of time for a party?

Definitely! You can make them a day ahead, store at room temperature, and then warm them briefly before serving. Alternatively, you can prepare the batter up to the point of baking, refrigerate overnight, then bake fresh the next day. You may need to add a couple of minutes to the baking time if the batter is cold.

Are these muffins spicy?

No, these muffins aren't spicy at all. The garlic and onion powders add savory flavor without heat. If you'd like some spice, try adding a pinch of cayenne pepper to the butter mixture or mixing some diced jalapeños into the batter.

Easy Garlic Cheddar Cheese Muffins Recipe

Description

These Easy Garlic Cheddar Cheese Muffins are the perfect savory treat! Soft and fluffy on the inside, with sharp cheddar cheese and buttery garlic topping, they’re a breeze to whip up and a hit at any meal. Whether served as a side dish, appetizer, or for breakfast, these muffins are a cheesy delight that’ll leave everyone asking for seconds.

Ingredients

Units Scale

Muffins

1 1/2 cups all-purpose flour
1/2 tablespoon granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
3 cups shredded sharp cheddar cheese
1 cup whole milk
1 large egg
1/4 cup unsalted butter, melted

Garlic Topping

1/2 cup unsalted butter, melted
1/2 teaspoon garlic powder
1/8 teaspoon fine sea salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley

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Instructions

Preheat the Oven
Preheat your oven to 375°F (190°C). Prepare a muffin tin by spraying it with baking spray. Use a pastry brush to evenly coat the spray across the tin and set aside.
Prepare the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This ensures an even distribution of the leavening agent and other seasonings.
Add the Cheese
Mix in the shredded sharp cheddar cheese, making sure it’s well integrated into the dry ingredients.
Prepare the Wet Ingredients
In a separate bowl, whisk together the egg, milk, and melted butter until the mixture is smooth and well combined.
Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined—avoid overmixing to keep the muffins tender.
Fill the Muffin Tin
Divide the batter equally among the sections of the prepared muffin tin, filling each cup evenly.
Bake
Place the muffin tin in the oven and bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Prepare the Garlic Topping
While the muffins are baking, mix the melted butter, garlic powder, salt, onion powder, and dried parsley in a small bowl to make the garlic topping.
Brush with Garlic Topping
Once the muffins are out of the oven and still hot, generously brush them with the garlic butter mixture. Use all of the topping for maximum flavor. Serve warm and enjoy!

Notes

Doubling the recipe for gatherings or meal prep is highly recommended!
Feel free to substitute the sharp cheddar with your favorite cheese varieties like gouda, mozzarella, or Monterey Jack.
Customize these muffins by adding mix-ins like ham, cooked bacon bits, jalapeños, or green onions.
These muffins freeze well—wrap them in plastic wrap and store in an airtight container. Reheat in the oven for the best taste.

Nutrition

Serving Size: muffin
Calories: 295
Sugar: 1g
Sodium: 370mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 9g
Cholesterol: 80mg