Fluffy Savory Cheddar Muffins
These savory muffins are perfect for breakfast or snacks, and they are freezer-friendly! You'll want to enjoy them all week long.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Servings: 10 muffins
Author: Workweek Lunch
- cooking spray
- 1 cup milk of your choice
- 3 TBSP butter sub non dairy butter or coconut oil
- 1 egg sub 1 large flax egg - see notes
- 1/4 tsp cayenne optional
- 1-3/4 cup all-purpose flour sub gluten-free all purpose flour
- 1 TBSP baking powder
- 1 TBSP granulated sugar
- 1/2 tsp salt
- 1 cup shredded cheddar cheese and more for topping, sub vegan cheese
Preheat oven to 350 F and prepare a muffin tin with muffin liners or cooking spray.
Add milk, melted butter (or coconut oil), eggs (or flax eggs) and cayenne in a bowl. Stir until just combined.
Add the flour, baking powder, sugar and salt, then stir. Then fold in the cheddar cheese.
Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full. Sprinkle with cheddar cheese on top if desired. It will make 10-12 muffins depending on how much you scoop in! Bake for 20-25 minutes, until the muffins are firm to the touch.
Make a flax or chia egg for this recipe
- 1 tablespoon chia seed or flax
- 3 tablespoons of water
Mix the chia/flax with water in a small bowl. Let it sit for 10-15 minutes, until it forms a goopy texture (like an egg)! Add it to the batter as instructed.