📖 Instructions

1. Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin or line it with paper liners. This is a super important step, trust me! Nothing's worse than muffins stuck in the tin.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda. Make sure you whisk it good! You want these ingredients nicely distributed, not just clumped at the bottom.
3. In a separate bowl, combine the shredded cheddar cheese, chopped chives, and melted butter. Stir it all up nice and evenly, okay? It should look like a cheesy, herby mixture.
4. In another bowl – yep, we're using three bowls here – crack the eggs. Add the milk and whisk until everything is well combined. The mixture should look almost creamy.
5. Gradually add the wet ingredients (eggs, milk) to the dry ingredients (flour mixture), whisking gently until just combined. Do not overmix! A few lumps are okay, actually, they add to the charm.
6. Gently fold in the cheese and chive mixture. Again, avoid overmixing, we don't want tough muffins. The mixture will be slightly thick but still pourable.
7. Fill each muffin cup about two-thirds full. You might want to use a small ice cream scooper, it makes things easy-peasy!
8. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Every oven is a little different, so keep an eye on them.
9. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Impatient? I know the feeling, but it's worth it! This prevents them from getting soggy.
10. Once they're completely cool, you can enjoy your delicious savory cheddar and chive muffins! They're amazing with a cup of tea or coffee—or even by themselves; I often find myself munching on them straight out of the tin...oops!