If you’re a big fan of savoury muffins, like I am, you’re going to love these cheddar and chorizo muffins.
They’re packed full of flavour, with that punchy chorizo, sharp cheddar and garlicky chives. They’re also a great texture – crumbly without being dry.
I love making these muffins when we’re going to be out bright and early the next day. They make a perfect on the go breakfast or brunch. Or, pack them in the kids’ lunchboxes (or your own lunch box). Or take them on picnics – the list is endless. They’re so versatile. I hope you enjoy them as much as I do!

Cheddar and Chorizo Muffins – The Ingredients
- Chorizo – use a chorizo ring, if you can. The better quality your chorizo, the tastier these muffins will be. You’ll need to chop the chorizo into pieces 1cm or smaller.
- Cheddar – cheddar is good because its strong flavour works so well with chorizo. But you could use other cheeses – manchego would work too.
- Chives – I love the garlicky, oniony flavour that fresh chives bring here.
- Dry ingredients – plain flour, baking powder, bicarbonate of soda, salt. These ingredients will be mixed in the bowl to start with.
- Wet ingredients – milk, olive oil, egg. These ingredients will be whisked together in a jug, then poured into the dry ingredients. Making your muffins this way ensures that all the ingredients are well combined.

Top Tips
- Make sure you cook your chorizo enough You want your chorizo to be crisp and golden when you stop cooking it – this will give it the perfect texture for the muffins. You don’t want the chorizo to be chewy.
- Checking the muffins are cooked The best way of checking the muffins are cooked through is the skewer trick. Simply insert the skewer into the centre of a muffin. If it comes out clean, they’re cooked. If not, give them 5 more minutes.
- Get ahead These muffins can be frozen. Cool completely, then put in the freezer for up to three months. Defrost thoroughly before eating.
More muffin recipes to try:
- Christmas Muffins
- 3 Cheese Muffins
- Cherry Muffins Recipe
- Black Forest Fruit Muffins
- Lemon and Blackberry Muffins
- Best Ever Fruit Muffins
- Savoury Courgette and Gorgonzola Muffins
- Sweetcorn, Feta and Jalapeño Savoury Muffins
Get the cook books:


Cheddar and Chorizo Muffins
October 20, 2024Ingredients
Dry ingredients
- 300 g plain flour
- 1 ½ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
Wet ingredients
- 250 ml milk
- 120 ml olive oil
- 1 egg
Other ingredients
- 200 g chorizo diced
- 180 g cheddar cheese grated
- 1 tbsp chives chopped
Instructions
- Preheat the oven to 180 degrees C. Prepare a muffin tin by lining it with 12 muffin cases.
- Put the chorizo into a frying pan over a medium heat. Cook for 2-3 minutes until golden and sizzling. Turn off the heat and leave to cool for a few minutes.
- Meanwhile, tip the dry ingredients into a large bowl and mix.
- Pour the wet ingredients into a jug and whisk. Pour this into the dry ingredient bowl and stir everything together with a wooden spoon.
- Add the chives, chorizo and 150g of the cheese to the bowl. Mix well.
- Spoon the batter evenly into each of the 12 muffin cases. Sprinkle the reserved cheese over the top.
- Bake in the oven for 20-25 minutes until risen and golden.

Leave a Reply