Savoury Cheese Muffins: The Ultimate Comfort Bake for Busy Days

Ingredients

Garlic Butter Base

• 3 tbsp (50g) unsalted butter
• 2 garlic cloves, finely crushed or grated
• 2 cups (200g) grated cheddar cheese

Dry Ingredients

• 2 cups plain (all-purpose) flour
• 1 ½ tsp baking powder
• ½ tsp baking soda (or see notes below)
• ½ tsp salt

Wet Ingredients

• 1 large egg
• 1 cup milk
• ¼ cup sour cream or plain yoghurt
• ⅓ cup vegetable or olive oil
• ¼ cup finely chopped fresh parsley (optional)
• 1 garlic clove, finely grated

Method

1. Preheat your oven to 180°C (160°C fan).
2. Make the garlic butter:
   Melt the butter and garlic together (microwave in short bursts or on the stove), then stir to combine.
3. Prepare your muffin tin:
   Generously brush muffin holes with the garlic butter, making sure some of the garlic goes into each. Save a little butter for brushing the tops later.
4. Mix the batter:
   
   • In one bowl, whisk together all the dry ingredients.
   • In another bowl, whisk the wet ingredients until smooth.
   • Pour the wet ingredients into the dry and gently mix (about 8 stirs). Don’t worry if it’s not fully combined yet. This broke my brain a bit! Trust the process.
5. Add the cheese:
   Fold in the grated cheese, mixing as little as possible - just enough to bring the batter together. A slightly lumpy batter is perfect and keeps the muffins soft.
6. Fill the tray:
   Spoon the batter evenly into the prepared muffin tin, filling each one to the top.
7. Bake:
   Bake for 25–27 minutes, or until the muffins are golden, domed, and cooked through (a skewer should come out clean).
8. Finish with butter:
   Brush the tops with the remaining garlic butter while still warm, then allow to cool slightly before serving.

Notes & Easy Swaps

• Cheese: A strong-flavoured cheese like cheddar works best. Avoid mozzarella. It may melt well but lacks flavour in this recipe.
• No baking soda? Simply add an extra 2 ½ tsp baking powder instead.
• Herbs: Parsley adds freshness, but chives, thyme, oregano (or nothing at all if your toddler is as suspicious of green flecks as mine is) works just as well.
• Make it your own:
  Add up to 1–1½ cups of extras like:
  
  • Cooked bacon or ham
  • Feta and olives
  • Grated zucchini (squeezed dry)
  • Spinach or peppers
  • Sun-dried tomatoes or mushrooms
• Storage:
  Keep in an airtight container for up to 4 days (or refrigerate for 5). They also freeze beautifully for up to 2–3 months. Best enjoyed warm. I always have a big freezer bag full of these.

A little reminder:

Recipes like this aren’t just about feeding your family, they’re about creating small, grounding moments in the middle of busy seasons. Whether you’re baking during nap time, with a toddler “helping,” or just carving out 20 minutes for yourself, let it be simple. Let it be imperfect. And most importantly, let it be enjoyed (preferably warm, with butter melting into every bite).