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.
Looking for more muffin recipes?
Try my Magdalenas (Spanish Muffins), Orange Oat Muffins, and S’mores Muffins.
Cheddar Chive Muffins Recipe
Adapted from Sugarcrafter
Cheddar Chive Muffins
Ingredients
- 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
Instructions
- 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.
Kristie
I just made these. I only had 2 Tbs of chives. The muffins are lovely, definitely need 3 Tbs of chives though and I might find a more mature cheese next time to add a bit more bite.
They are lovely soft and moist. Although next time I’ll double the recipe to make bigger ones as my batch only made 10 small muffins.
Tara
So glad you enjoyed them! They would definitely be wonderful with an aged cheese.
SAMEERA KHAN
Can i use mozarella instead of cheddar?
Tara
Hi Sameera! You can as long as it is a low-moisture mozzarella
Natasha
These are AMAZING! Made them twice now and were great both times, thanks for the recipe!
Tara
So glad you enjoyed them!
chahinez
My gosh, these are making our mouth water!
They look incredible 🙂
Tara
Thank you Chahinez!
Lia
They are great every time. I also added crispy fried bacon bits
Tara
Thank you Lia! The bacon sounds incredible!