Description
Golden-brown, cheesy, and flecked with fresh chives, these muffins are a cozy hug in edible form. Perfect alongside tomato soup, chili, or a weekend brunch, they’re quick, simple, and irresistibly fluffy.
Ingredients
Dry Ingredients:
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2 cups all-purpose flour (or swap ½ cup for cake flour for a more tender crumb)
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2 tsp baking powder
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1 tsp salt
Wet & Flavor Ingredients:
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2 large eggs, room temperature
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1 cup milk (whole or 2%; almond/oat milk works too)
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½ cup (1 stick) unsalted butter, melted and slightly cooled
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1½ cups shredded sharp cheddar cheese (shred from a block for best results)
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2 tbsp chopped fresh chives (or 1 tbsp dried chives)
Optional Finish:
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Extra melted butter for brushing tops
Instructions
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Preheat & Prep:
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Heat oven to 400°F (200°C).
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Grease a 12-cup muffin tin or line with paper liners.
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Mix Dry Ingredients:
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Whisk together flour, baking powder, and salt in a large bowl.
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Mix Wet Ingredients:
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In another bowl, whisk eggs, milk, and slightly cooled melted butter until smooth.
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Combine (Gently!):
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Pour wet ingredients into dry. Fold with a spatula or wooden spoon until just combined. Lumps are perfect—don’t overmix.
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Fold in Cheese & Chives:
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Add cheddar and chives. Fold gently 4–5 times to evenly distribute. Let batter rest 2 min.
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Fill Muffin Cups:
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Using a spoon or ice cream scoop, fill each cup ~¾ full.
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Bake:
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Bake 18–22 min until golden, edges slightly pull away, and a toothpick inserted comes out clean (some melted cheese is fine).
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Optional Finish:
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Brush tops with melted butter for extra sheen and flavor.
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Cool Slightly & Serve:
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Let muffins cool 5 min in the tin, then transfer to a wire rack. Serve warm.
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Notes
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Dense muffins? Likely overmixing or old baking powder. Fold gently and ensure leavening is fresh.
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Cheese sinks? Toss shreds in 1 tbsp flour before folding.
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Flat tops? Oven too cool, batter overfilled, or opened oven door too early.