Perfect for dipping into soups and stews, or just eating straight from the oven with a big pat of butter.

Quick Cheese Muffins

  • Made with pantry ingredients, these have great flavor.
  • Use whatever cheeses you have on hand (sharper cheese adds better flavor).
  • Make muffins in advance and freeze for anytime a need for a cheesy biscuit is in order.
  • Mini cheese muffins are perfect for lunchboxes, briefcases, and backpacks.

Ingredients

BATTER: Cutting cold butter into the flour give these muffins a great texture and flavor.

ADD-INS: Cheddar muffins are already loaded with delicious add-ins like green onions, but bacon bits, diced ham, crumbled sausage, diced green chilies, or chopped spinach can be added for extra color and flavor.

How to Make Cheese Muffins

  • Whisk dry ingredients and cut in the chilled butter until crumbs form.
  • Stir cheeses, green onions, & any other add-ins into the flour.
  • Add wet ingredients and mix just until combined. Bake in muffin tins per recipe below, until lightly browned on the top.

How to Store

  • Keep cooled muffins in a zippered bag or an airtight container at room temperature for about 4 days.
  • Store cheese muffins with a slice of bread to absorb any excess moisture.
  • Freeze cheese muffins once they are completely cooled in a zippered bag with the date labeled on the outside. They will keep about 6 weeks in the freezer.
  • Allow to thaw at room temperature before reheating or serving.

Savory Quick Breads

  • Easy Beer Bread – 5 simple ingredients
  • Homemade Cornbread Recipe – made from scratch
  • Irish Soda Bread – freezer friendly
  • Chile Cheddar Cornbread – a crowd fave
  • Cheese Bread – a 5-star recipe

Did you make these Cheese Muffins? Leave a comment and a rating below! 

Nutrition Information

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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