Savory Cheese Herb Muffins (Printable View)
Fluffy, flavorful muffins filled with cheese, vegetables, and herbs—ideal for breakfast or a snack.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon freshly ground black pepper
→ Wet Ingredients
06 - 2 large eggs
07 - 3/4 cup whole milk
08 - 1/3 cup olive oil
09 - 1/2 cup plain Greek yogurt
→ Add-ins
10 - 1 cup grated cheddar cheese
11 - 1/2 cup crumbled feta cheese
12 - 1/2 cup diced red bell pepper
13 - 1/2 cup chopped baby spinach
14 - 2 tablespoons chopped fresh chives
15 - 1 tablespoon chopped fresh parsley
# How to Prepare:
01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and black pepper until evenly distributed.
03 - In a separate bowl, whisk eggs, whole milk, olive oil, and Greek yogurt until the mixture is smooth and uniform.
04 - Pour the wet ingredients into the dry ingredients and gently stir until just combined, avoiding overmixing to maintain fluffiness.
05 - Carefully fold in the grated cheddar, crumbled feta, diced red bell pepper, chopped spinach, fresh chives, and parsley evenly through the batter.
06 - Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow for rising.
07 - Bake for 22 to 25 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Suggestions:
01 -
- They're make-ahead gold—bake a batch, freeze them, and grab one on your way out the door.
- That tangy feta mixed with sharp cheddar creates a flavor that keeps surprising you with every bite.
- They transform boring breakfast into something that feels intentional without requiring you to wake up extra early.
02 -
- The moment your wet and dry ingredients meet, the baking powder starts working—don't let the batter sit around; get those muffins into the oven within a few minutes.
- If your Greek yogurt is very thick, thin it slightly with an extra splash of milk so your batter isn't gluey.
- Feta cheese releases moisture as it bakes, which is why these muffins stay so tender; embrace that, don't fight it.
03 -
- If you're short on fresh herbs, dried chives and parsley work in a pinch, though you'll only need half the amount since they're more concentrated.
- Room-temperature wet ingredients mix more smoothly into the dry, creating a more tender final texture than cold ingredients straight from the fridge.