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!
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.
Cheddar and Chorizo Muffins
Crumbly, savoury cheddar and chorizo muffins with chives. Perfect for breakfast or snacking.
Start Cooking in Cook Mode
Ingredients
Dry ingredients
- 300 grams plain flour
- 1 ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
Wet ingredients
- 250 ml milk
- 120 ml olive oil
- 1 egg
Other ingredients
- 200 grams chorizo diced
- 180 grams cheddar cheese grated
- 1 tablespoon 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.
PACKED full of flavour!