What can be better than a hot, steaming muffing slathered in butter? A Savory Garlic Cheese Muffin! Loaded with cheddar, garlic, and, these fluffy bundles will be a hit at your dinner table or as a snack anytime!
Ingredients For Cheese Garlic Muffins
- Butter
- Garlic
- Grated cheddar cheese
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Egg
- Milk
- Sour cream
- Avocado oil
- Fresh parsley
- Dry minced onion
- Garlic
How To Make Cheese Garlic Muffins
- Preheat the oven to 350 F.
- Combine the melted butter and garlic. Brush the muffin tins with the garlic butter (including some of the chopped garlic). Reserve the rest of the garlic butter.
- Whisk together the flour, baking powder, baking soda, and salt in a medium-sized bowl.
- In a separate bowl, mix the milk, egg, sour cream, oil, parsley, dry minced onion, and garlic.
- Pour the wet ingredients into the dry and mix with a wooden spoon, just until combined. Do not overmix. A few lumps are ok.
- Divide the batter evenly between the muffin tins and bake for 23-25 minutes or until golden and firm to the touch. Remove from the oven.
- Brush the cheese muffins with the remaining garlic butter and serve warm.
How Do I Store Leftover Muffins?
They keep at room temperature for 2-3 when stored in an airtight container, or freeze for up to 3 months.
One-Bowl Savory Garlic Cheese Muffins
Equipment
- Mixing bowls
- Whisk
- Muffin pan
- Oven
Ingredients
Garlic butter
- ¼ cup salted butter
- 2 garlic cloves, minced
Muffins
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg
- 1 cup milk
- 4 tbsp sour cream
- ⅓ cup avocado oil
- 4 tbsp freshly chopped parsley
- 1 tbsp dry minced onion
- 1 garlic clove, minced
- 2 cups cheddar cheese, freshly grated
Instructions
- Preheat the oven to 350 F.
- Combine the melted butter and garlic. Brush the muffin tins with the garlic butter (including some of the chopped garlic). Reserve the rest of the garlic butter.
- Whisk together the flour, baking powder, baking soda, and salt in a medium-sized bowl.
- In a separate bowl, mix the milk, egg, sour cream, oil, parsley, dry minced onion, and garlic.
- Pour the wet ingredients into the dry and mix with a wooden spoon, just until combined. Do not overmix. A few lumps are ok.
- Carefully fold in the shredded cheddar cheese. Do not overmix.
- Divide the batter evenly between the muffin tins and bake for 23-25 mins, or until golden and firm to the touch. Remove from the oven.
- Divide the batter evenly between the muffin tins and bake for 23-25 mins, or until golden and firm to the touch. Remove from the oven.
Nutrition
Frequently Asked Questions
Can I Use Any Type Of Cheese?
You can use any type of melty cheese. Savory and sharp cheeses like cheddar work great!
What Can I Use Instead Of Sour Cream?
Yogurt works great as a substitute of sour cream, and if you use non-fat yogurt, you make them healthier!
Do I Have To Use Fresh Garlic?
If you don’t want to chop garlic, you can use jarred garlic. Use one teaspoon per clove. Using garlic powder will not produce the same results.
Can I Make These Muffins Without Eggs?
It is not recommended. Eggs contribute greatly to the texture and flavor of the muffins.
What If I Don’t Have Baking Soda?
You can use more baking powder. Add an additional 2 ½ tsp of baking powder in place of the baking soda.
Can I Add Other Ingredients To The Muffins?
You can add sun-dried tomatoes, chopped bacon, olives, onion, or spinach. Add 1 ¼ to 1 ½ cups of your chosen add-ins.
What’s The Best Way To Mix The Batter?
It is very important not to overmix the batter. Mix it just until you see no more dry flour. Overmixing will produce dense muffins.
How Full Should I Fill The Muffin Cups?
If you want to achieve a dome shape, fill them to the top.
What If My Muffins Are Too Dry?
Make sure not to overcook the muffins, to measure the ingredients correctly, and that your oven measures the temperature correctly.
