overhead shot of cheese muffins cooling on a wire rack
Print Recipe

Cheese Muffins

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 12


Garlic Butter

  • 3 tbsp butter
  • 2 garlic cloves (minced)

Muffin Mixture

  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1 cup milk
  • 1/4 cup sour cream
  • 1/3 cup vegetable oil
  • 1 clove garlic (minced)
  • 1/4 cup fresh parsley (finely chopped)
  • 2 cups (200g) grated cheddar cheese
  • 1 1/4 - 1 1/2 cups extra mix-ins such as sun dried tomatoes, feta, chopped olive, cooked bacon, spinach (optiona)


  • Pre-heat your oven to 350°F. 
  • In a small dish, melt the butter. Add 2 cloves of minced garlic and stir. 
  • Brush the insides of a 12 holed muffin tin with about half the garlic butter. Set the rest aside.
  • In a large bowl, whisk together flour, baking powder, baking soda and salt.
  • In a medium bowl, whisk together egg, milk, sour cream, vegetable oil, 1 clove minced garlic and chopped parsley.
  • Add the wet ingredients to the dry ingredients, and mix until just barely combined (about 8 stirs - avoid overmixing!).
  • Add grated cheese and any other extra mix-ins (if using), and stir again until just combined. 
  • Divide dough between muffin cups. Brush tops with remaining garlic butter.
  • Bake for 22-25 minutes until the muffins are slightly golden on top, and the surface springs back when touched in the centre.
  • Let muffins cool slightly before serving.


  • Recipe Source: Recipe Tin Eats
  • Add up to 1 1/2 cups of extra mix-ins at the same time you are adding the cheese (such as sun dried tomatoes, feta, chopped olive, cooked bacon, spinach)
  • Next time I would like to try adding some fresh cracked pepper to these as well.