They taste like cheesy garlic bread—in muffin form! These savoury cheese muffins are everything you love about warm, buttery, garlicky cheesy bread, but portable, perfectly portioned, and ready in just over half an hour. With a golden, crusty exterior and a soft, tender interior studded with melted cheddar, these muffins are irresistible straight from the oven.
If you want lovely high domes as pictured, this recipe makes 11 muffins. It’s irritating, I know, but such is life. The twelfth muffin tin cavity remains empty, but the result is worth it—perfectly domed, bakery-style muffins every time.
The Magic of Savoury Muffins
Savoury muffins are the unsung heroes of the baking world. They’re equally at home alongside a bowl of soup, as part of a breakfast spread, or as a satisfying snack on their own. These cheese muffins, with their generous amount of cheddar and hint of garlic, are particularly special. They have all the comforting flavors of garlic bread but in a tender, portable muffin that stays fresh for days.
The secret to their soft, tender texture is in the mixing. Overmixing muffin batter develops gluten, which leads to tough, dense muffins. This recipe is designed to be mixed as little as possible—just enough to incorporate the ingredients, leaving the batter lumpy. That’s exactly what you want for tender, fluffy muffins.
The Complete Recipe: Savoury Cheese Muffins
Ingredients
Butter and Cheese:
- 3 tablespoons (50g) unsalted butter
- 2 garlic cloves, crushed using a garlic press or grated finely
- 2 cups (200g) shredded cheddar cheese (Note 1)
Dry Ingredients:
- 2 cups plain flour / all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda / bi-carb soda (Note 2)
- ½ teaspoon salt
Wet Ingredients:
- 1 large egg (about 60g / 2 oz)
- 1 cup milk (full or low fat)
- ¼ cup sour cream (or plain yogurt)
- ⅓ cup vegetable or olive oil(or any plain flavored oil)
- ¼ cup finely chopped fresh parsley, optional (Note 3)
- 1 garlic clove, crushed using garlic press or finely grated
Step-by-Step Instructions
Abbreviated Recipe:
Melt butter with garlic, brush 11 holes generously (reserve bit for tops). Whisk Dry and Wet ingredients in separate bowls. Pour Dry into Wet, mix just 8 times. Add cheese, mix as little as you can. Fill 11 holes of muffin tin. Bake 25 minutes at 180°C/350°F (160°C fan), brush tops with remaining butter.
Full Recipe:
1. Preheat and Prepare
Preheat oven to 180°C/350°F (160°C fan-forced).
2. Make Garlic Butter
Place the butter and 2 crushed garlic cloves in a microwave-safe bowl and melt in two 30-second bursts. Stir to combine.
3. Prepare the Muffin Tin
Brush 11 holes of a standard muffin tin generously with the garlic butter, being sure to slather some garlic into each cavity. Use most of the butter—just reserve a bit for brushing the tops later.
4. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Mix the Wet Ingredients
In a separate large bowl, whisk together the egg, milk, sour cream, oil, parsley (if using), and the remaining crushed garlic clove until well combined.
6. Combine Wet and Dry
Pour the dry ingredients into the bowl of wet ingredients. Mix just 8 times with a spatula—some flour will remain not mixed in, and that’s okay.
7. Add Cheese
Add the shredded cheddar cheese to the bowl. Mix as few times as possible, just to incorporate the remaining bits of flour and distribute the cheese—no more than 7 big stirs. This is the secret to soft muffins. The batter can be lumpy; that’s fine.
8. Fill the Muffin Tin
Divide the batter between the 11 prepared muffin tin holes. An ice cream scoop works perfectly for this. The batter should be thick and should fill each cavity to the top. If it’s in a ball shape due to the scooper, leave it as is—don’t smooth it out.
9. Bake
Bake for 25 to 27 minutes, or until the muffins are domed, golden, and crusty on top. A toothpick inserted into the center should come out clean.
10. Butter Brush and Cool
Brush the remaining garlic butter over the tops of the hot muffins (re-melt if needed). Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool for at least 5 more minutes before diving in.
Pro Tips for Perfect Savoury Muffins
- Don’t Overmix: The single most important rule of muffin-making. Overmixing develops gluten, which makes muffins tough instead of tender. A lumpy batter is a good thing.
- Room Temperature Ingredients: For best results, ensure your egg, milk, and sour cream are at room temperature before mixing.
- Cheese Choice: Sharp cheddar provides the most flavor, but you can experiment with a blend. Gruyère, Monterey Jack, or even pepper jack all work beautifully.
- Make 11, Not 12: This recipe is intentionally designed to make 11 muffins for perfect domes. The empty cavity allows for better air circulation and prevents the muffins from spreading into each other.
- Fresh Garlic Matters:Freshly crushed garlic is far superior to garlic powder here—it provides that authentic garlic bread flavor that makes these muffins so special.
Add-In Options (Note 3)
- Bacon and Chive: Add ½ cup cooked, crumbled bacon and 2 tablespoons chopped fresh chives.
- Jalapeño Popper: Add ¼ cup diced pickled jalapeños and use pepper jack cheese.
- Sun-Dried Tomato and Basil: Add ¼ cup chopped oil-packed sun-dried tomatoes and 2 tablespoons fresh basil.
- Everything Bagel: Sprinkle the tops with everything bagel seasoning before baking.
- Ham and Swiss: Substitute half the cheddar with Swiss cheese and add ½ cup diced ham.
Serving Suggestions
- Serve warm alongside a bowl of soupor chili
- Pair with a fresh green saladfor a light lunch
- Enjoy as a breakfast with scrambled eggs
- Pack in lunchboxes for a savory treat
- Serve as an appetizer with herbed butter
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: These muffins freeze beautifully for up to 2 months. Wrap individually in plastic wrap and place in a freezer bag. Thaw at room temperature and reheat briefly in the oven or microwave.
- Reheating: For best results, reheat in a 350°F oven for 5 to 7 minutes, or microwave for 20 to 30 seconds.
Conclusion: The Perfect Savoury Snack
Savoury Cheese Muffins are proof that muffins don’t have to be sweet to be absolutely irresistible. With their golden, crusty tops, tender interiors, and pockets of melted cheddar, they deliver all the comfort of cheesy garlic bread in a convenient, portable form.
Easy to make, endlessly customizable, and perfect for so many occasions, these muffins are destined to become a staple in your kitchen. Make a batch for weekend brunch, pack them for lunches, or serve them alongside your favorite soup—however you enjoy them, they’re guaranteed to disappear fast.