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Cheddar Chive Muffins

14 August, 2013 by Tara 25 Comments

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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.

Cheddar Chive Muffins in purple liners with purple garlic chive blossoms in the background.

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

Aerial view of Cheddar Chive Muffins next to purple chive blossoms and a coral-colored napkin.

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: 

  • Strawberry Cheesecake Muffins
  • Orange Oat Muffins 
  • S’mores Muffins
Close-up of Cheddar Chive Muffins in purple liners with purple chive blossoms in background.

Cheddar Chive Muffins Recipe

Adapted from Sugarcrafter

Cheddar Chive Muffins
Print Pin
4.80 from 5 votes

Cheddar Chive Muffins

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.
Course Breakfast
Cuisine N/A
Keyword breakfast, cheddar, cheese, chive, muffin
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
0 minutes minutes
Total Time 30 minutes minutes
Servings 8 -10 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.
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Filed Under: Breakfast

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Reader Interactions

Comments

  1. Kristie

    14 June, 2016 at 10:02 pm

    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.

    Reply
    • Tara

      6 May, 2018 at 11:37 am

      So glad you enjoyed them! They would definitely be wonderful with an aged cheese.

      Reply
  2. SAMEERA KHAN

    19 May, 2019 at 12:35 pm

    Can i use mozarella instead of cheddar?

    Reply
    • Tara

      19 May, 2019 at 1:34 pm

      Hi Sameera! You can as long as it is a low-moisture mozzarella

      Reply
  3. Natasha

    30 August, 2019 at 8:39 am

    These are AMAZING! Made them twice now and were great both times, thanks for the recipe!

    Reply
    • Tara

      30 August, 2019 at 9:34 am

      So glad you enjoyed them!

      Reply
  4. chahinez

    12 February, 2020 at 10:26 am

    My gosh, these are making our mouth water!
    They look incredible 🙂

    Reply
    • Tara

      12 February, 2020 at 4:55 pm

      Thank you Chahinez!

      Reply
  5. Lia

    31 May, 2020 at 8:31 pm

    They are great every time. I also added crispy fried bacon bits

    Reply
    • Tara

      1 June, 2020 at 7:24 pm

      Thank you Lia! The bacon sounds incredible!

      Reply
  6. Stasha

    28 September, 2021 at 7:41 pm

    5 stars
    Very moist delicious

    Reply
    • Tara

      28 September, 2021 at 10:15 pm

      Thank you Stasha! So glad you enjoyed them!

      Reply
  7. Rachel

    18 February, 2022 at 2:58 pm

    4 stars
    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.

    Reply
  8. Laura

    21 July, 2023 at 3:59 am

    5 stars
    Does anyone have any ideas of how to store these please ? Thank you

    Reply
    • Tara

      21 July, 2023 at 6:23 am

      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.

      Reply
    • Sally

      27 September, 2023 at 2:39 am

      Will they freeze?

      Reply
      • Tara

        3 October, 2023 at 10:06 am

        Hi Sally! You can freeze them, but I recommend baking without the liners.

        Reply
  9. Raelene

    6 May, 2024 at 6:49 pm

    Hello, just wondering if the mixture can be prepared and then baked the next day?

    Cheers

    Reply
    • Tara

      6 May, 2024 at 7:34 pm

      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.

      Reply
      • Raelene

        6 May, 2024 at 7:37 pm

        Thank you Tara

        Reply
  10. Adrienne

    16 May, 2024 at 12:10 pm

    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!

    Reply
    • Tara

      16 May, 2024 at 8:12 pm

      Thank you Adrienne! So happy to hear. I will have to try them with rosemary sometime.

      Reply
  11. Ingrid

    20 August, 2024 at 1:49 pm

    5 stars
    Yum! And so easy. Thank you!

    Reply
  12. Ria

    18 February, 2025 at 7:04 am

    5 stars
    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!
    🥰

    Reply
    • Tara

      18 February, 2025 at 8:18 pm

      Done!

      Reply

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