Savory, fluffy & easy to make
If you love a good bakery-style muffin but prefer something savory and satisfying, these Cheese & Herb Breakfast Muffins are about to become your new go-to! Soft, fluffy, and bursting with cheesy goodness and fresh herbs, they’re perfect for busy mornings, weekend brunches, or as a cozy snack with soup or tea. Made without bacon but packed with flavor, these muffins are a vegetarian-friendly breakfast you’ll love to meal prep and enjoy all week. From Emma’s Cake Studio, this is the ultimate quick, delicious, and wholesome way to start your day.
Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 12 muffins
Ingredients List
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
- 2 tablespoons chopped fresh herbs (chives, parsley, dill, or thyme)
- 2 large eggs
- ¾ cup milk (or buttermilk for tang)
- ¼ cup melted butter (or olive oil)
- ½ cup plain yogurt or sour cream
Optional add-ins (no meat):
- ¼ cup finely chopped green onions
- ¼ teaspoon garlic powder
- ¼ cup grated Parmesan cheese (for extra richness)
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets just a few reliable kitchen basics to keep everything simple and stress-free.
- 12-cup muffin pan
- Mixing bowls
- Whisk & spatula
- Measuring cups & spoons
- Cheese grater
- Cooling rack
Step-by-Step Beginner-Friendly Instructions
- Preheat the oven: Set to 375°F (190°C) and grease or line a muffin pan.
- Combine dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper. Stir in cheese and herbs.
- Mix wet ingredients: In a separate bowl, whisk eggs, milk, melted butter, and yogurt until smooth.
- Combine gently: Pour the wet mixture into the dry ingredients. Stir just until combined do not overmix (a few lumps are fine!).
- Fill muffin cups: Spoon the batter evenly into the muffin pan (about ¾ full).
- Bake: Bake for 18–20 minutes, until muffins are golden brown and a toothpick inserted in the center comes out clean.
- Cool & serve: Let cool for 5 minutes, then transfer to a rack. Serve warm with butter or a drizzle of honey for a savory-sweet twist.
Pro Tips
- Cheese magic: Shred your cheese fresh for the best melt and texture pre-shredded doesn’t melt as beautifully.
- Fresh herbs = fresh flavor: Mix and match herbs like chives, parsley, dill, or thyme depending on your taste. 🌿
- Meal prep dream: These muffins stay soft for 3 days at room temp or freeze beautifully for up to 2 months.
- Make them mini: Use a mini muffin pan for bite-sized versions perfect for brunch platters or lunchboxes! 🧁
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 muffin | 180 | 7g | 15g | 10g | 1g | 2g |