These 3 cheese muffins, made with cheddar, feta and Parmesan, are sure to up your breakfast or snack game!
I’m a big fan of savoury muffins generally, and these 3 cheese muffins are perfection. There are many savoury muffin recipes out there – I have quite a lot myself – and these are my favourite of them all. Simple, the ideal crumbly texture, and absolutely delicious too.
These make a great breakfast, especially when paired with some scrambled egg and avocado, and are also a brilliant snack for when you’re on the go.
The Ingredients
- Dry Ingredients – the dry ingredients for these muffins are self-raising flour (switch for plain flour and 1 tsp of baking powder if you can’t get hold of self-raising), grated cheddar cheese and the flavourings. I’ve kept it simple for these muffins with a teaspoon of mustard powder, a teaspoon of ground black pepper and half a teaspoon of salt. These provide a nice kick to cut through the cheese.
- Wet ingredients – milk, olive oil and an egg are the wet ingredients. These are whisked together and added to the dry ingredients.
- Feta and Parmesan – feta is mixed in to the muffin batter at the end, and Parmesan is used to top the muffins off when they’re in the tin.
Top Tips for Cheese Muffins
- When making muffins, the key to a good texture is not to over mix the batter. Just stir enough to get everything combined. There’s no need to use a food processor – gentle mixing with a wooden spoon is absolutely fine (and preferred) here.
- The cheeses I’ve used here – feta, cheddar and Parmesan – work nicely because they have quite distinct and different flavours and textures, so all of them stand out. If you want to make a change, you could switch the Parmesan for a crumbling of blue cheese on the top of each muffin.
3 Cheese Muffins
Delicious savoury 3 cheese muffins with cheddar, feta and Parmesan.
Ingredients
Dry ingredients
- 250 grams self raising flour
- 50 grams grated cheddar
- 1 teaspoon mustard powder
- 1 teaspoon ground black pepper
- ½ teaspoon salt
Wet ingredients
- 250 ml milk
- 1 egg
- 50 ml olive oil
Other ingredients
- 200 grams feta
- 30 grams grated Parmesan
Instructions
- Preheat the oven to 200 degrees C. Prepare a 12 hole muffin tin by lining it with muffin cases.
- Put the dry ingredients into a large bowl. Put the wet ingredients into a jug and whisk together, then tip into the bowl. Stir together until it’s all combined.
- Crumble the feta into the bowl, making sure that none of the pieces are bigger than 1cm square. Stir again to make sure they’re evenly distributed through the mix.
- Spoon the batter evenly into the muffin cases. Sprinkle the top of each one with grated Parmesan.
- Put in the oven for 15-20 minutes, until risen, golden and cooked through.
Easy, cheesy and perfect for snacking