A recipe for Cheddar Chive Muffins! These muffins are 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 even love to make them with 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.
A Few Cheddar Chive Muffin Tips
Blend together the ingredients just enough to combine everything. Over-mixing will create a tougher texture.
If the mixture is too loose, add a little more flour (be careful not to add too much). If the batter is too dry to scoop, mix in a little more milk.
Fill each muffin tin about 3/4 full. I slightly overfilled a standard ice cream scoop to transfer the batter to each of the prepared muffin tins. I have found this to be the easiest way to get a consistent size.
These muffins are delicious 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:
Cheddar Chive Muffins Recipe
Adapted from Sugarcrafter
Cheddar Chive Muffins
Ingredients
- 1 1/2 cups (190 grams) all-purpose flour
- 1 tablespoon (12 grams) granulated sugar
- 1 tablespoon (12 grams) baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (6 ounces, 180 grams) shredded cheddar cheese
- 3 tablespoons chopped fresh chives or garlic chives
- 1 large egg lightly beaten
- 1 cup (240 milliliters) milk
- 2 tablespoons (30 grams) unsalted butter melted and slightly cooled
Instructions
- Preheat oven to 375˚F (190˚C) . 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.
- These muffins are best while warm, especially within an hour of baking.
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!
Stasha
Very moist delicious
Tara
Thank you Stasha! So glad you enjoyed them!
Rachel
I made these and added capsicum to be honest im glad i did as they would of been alittle bland without it. But the muffins them selfs were a great texture and its quick simple to make.
Next time i going to more chives and a stronger cheese and might even try some bacon.
Laura
Does anyone have any ideas of how to store these please ? Thank you
Tara
Hi Laura! They are best the day they are baked, but can be stored in the refrigerator in an airtight container for up to 2 days.
Sally
Will they freeze?
Tara
Hi Sally! You can freeze them, but I recommend baking without the liners.
Raelene
Hello, just wondering if the mixture can be prepared and then baked the next day?
Cheers
Tara
Hi Raelene! Unfortunately this batter is best shortly after mixing together. Particularly with the fresh herbs and since the muffins only have baking powder, they may lose some fluffiness if it sits too long.
Raelene
Thank you Tara
Adrienne
Loved these. My daughter wanted to use some chives from the garden and we found your recipe. We added a teaspoon of fresh rosemary and changed a bit of the milk for some yogurt. Yum!
Tara
Thank you Adrienne! So happy to hear. I will have to try them with rosemary sometime.
Ingrid
Yum! And so easy. Thank you!
Ria
Such a quick ,simple recipe!
I like how you don’t have to use measuring scales,as it saves lots of time.
My only request is can you put a Celsius temperature for the oven as well as a Fahrenheit?
Overall, I really enjoyed making and eating these muffins!
🥰
Tara
Done!