These savory cheddar and chive muffins are the perfect snack or appetizer—easy to make, utterly delicious, and surprisingly versatile. They're great for brunch, a picnic, or a casual get-together, really. Last week, I made a batch for a friend's book club meeting, and they were a big hit! Everyone went crazy over them—I even got several requests for the recipe...which, of course, I happily shared. My friend, Susan, was telling me all about how she even took them on her recent camping trip, and how everybody adored them. See? Versatility indeed!
The beauty of this recipe lies in its simplicity. There's no need for fancy techniques or hard-to-find ingredients. Just simple, good quality ingredients that come together to create something extraordinary. Think of it as a celebration of everyday flavors—cheddar's sharp tanginess, chives' subtle oniony notes, all encased in a fluffy, melt-in-your-mouth muffin. One time, I even added a bit of crumbled bacon for extra indulgence – delicious, although a bit messy!
Required Equipments
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Muffin tin
- Baking sheet
- Toothpicks
Savory-Cheddar-and-Chive-Muffins
These savory cheddar and chive muffins are easy to make and utterly delicious. They're perfect for any occasion!
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 5 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Fill each muffin cup about two-thirds full. You might want to use a small ice cream scooper, it makes things easy-peasy!
- 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.
- 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.
- 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!
📝 Notes
- Make sure your baking powder is fresh for the best rise.
- Feel free to add other herbs or spices to customize the flavor.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. Or freeze them!
🍎 Nutrition
Calories: 250 kcal
Protein: 8g
Fat: 12g
Carbohydrates: 30g
Fiber: 2g
Calcium: 200mg
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