Recipe for Cheddar Chive Muffins packed with shredded cheddar cheese and chopped chives for a quick, savory breakfast or brunch treat.
These Cheddar Chive Muffins come together easily in about 30 minutes. Depending on what I have available in the garden, I enjoy making them with regular chives or even garlic chives. Garlic chives look similar to chives, but have long, thin, flat leaves with white flowers and a light onion flavor with a hint of garlic. Be particularly careful when growing them. They easily spread.
If desired, sprinkle some additional shredded cheese over the muffins before placing them in the oven to create an extra crisp, cheesy topping. When adding the cheese, try to keep the pieces in the center and away from the edges of the tin to prevent sticking.
Want to add even more flavor to these muffins? Mix some crispy, finely chopped cooked bacon into the batter before transferring to the muffin tins.
As a note: I love these muffins straight from the oven while they are still piping hot, but they have a tendency to stick to the liners due to the cheese. They are best baked in greased muffin tins or allow them to cool before attempting to remove from the liner.
Cheddar Chive Muffins Recipe
Adapted from Sugarcrafter
Cheddar Chive Muffins
- 1 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups shredded cheddar cheese
- 3 tablespoons chopped fresh chives or garlic chives
- 1 egg lightly beaten
- 1 cup milk
- 2 tablespoons unsalted butter melted and slightly cooled
- Preheat oven to 375 degrees F. Line muffin tins with liners or lightly grease.
- In a large bowl, combine flour, sugar, baking powder, and salt. Mix in the cheese and chives.
- Make a well in the center and add beaten egg, milk, and butter. Stir together until the ingredients are just combined.
- Spoon the batter into the prepared muffin tins 3/4 full. Bake in preheated oven until golden and toothpick inserted in center comes out clean, 20-25 min.