Cheddar Cheese Muffins Step By Step Recipe

A while back, I bought a packet of cheddar cheese because it was on sale. In Singapore, practically any kind of cheese is expensive. The usual price for a 200gm packet starts at $5 so I normally don't buy and keep it. Even cheese singles are a rare item in our grocery list. So anyway, when this particular packet of cheddar cheese was on sale, I had to buy it. So I did.

I waited a week before hitting the 'urgent' button and looking around for easy muffin recipes. I found a bunch of interesting recipes, some were eggless, some were butter-less, some required vegetable oil, etc etc etc. I went through about a dozen muffin recipes before I felt I can do this on my own. So I did.

Here are my cheddar cheese muffins. Pretty no? They are really simple to bake. Really!

Let's get started with flour. I decided to use half all-purpose flour and half wheat flour (atta). You can go with just ap flour but if you decide to use only atta,then try at your own risk.

You'll need 1.5 cups of flour in total. I used 3/4 cup all-purpose flour and 3/4 cup atta.

Measure them and add to a dry bowl.

Now add about 1/4 cup sugar. I wanted the muffins to be equally salty as sweet so I went a bit easy on the sugar. Feel free to add a bit more if you want them on the sweeter side. Oh, and I used brown sugar but white sugar should work perfectly fine too.

Now comes the salt. Add slightly more than 1/4 tsp. Remember to adjust this depending on how salted your cheese is.

The same amount of baking soda - about 1/4 tsp.

Baking powder is an important ingredient while baking so add in 1/2 tsp. Trust me on this, ok?

Now that we have all our dry ingredients in the same bowl, mix them well. Make sure that you cannot make out one ingredient from another once you are done mixing.

Time to bring out the cheddar cheese. I bought them grated. You can buy chunks if you want or if you are in India, you can get Amul cheese cubes but make sure you reduce the salt you add because those cubes are heavily salted.

Dunk in about 1/2 cup grated cheddar cheese.

Mix mix mix.

Add one small egg about 2 tbsp butter. Again, if using salted butter, go easy on the salt in the beginning. I used unsalted butter at room temperature to make the mixing process easier.

Add a little less than 1 cup milk to the above mixture. I am sorry for the weird measurements but if you add the whole cup, the batter may get too watery. Add 3/4 cup and then add little by little from there.

Here's how the batter should look in the end. Its more watery than cake batter, something like the consistency of pancake or dosa batter.

Line a muffin tray. If you don't have muffin cups, just grease the tray with some butter. I'd recommend rubbing the muffin cups with some buter too because my muffins stuck to their cups like they didn't want to ever let go. It was slightly hard to pry them out.

Pour batter upto 3/4 of the way. These muffins don't rise all that much so you can pour slightly more if you want.

Bake for about 25-30 mins in a 200 C preheated oven.

I had enough batter for 6 muffins and then 2 ramekin-sized muffins. So this amount of batter should make about 10 muffins, regular sized.

Baking in ramekin made it softer though the baking time was another 5-8 mins extra.

The consisteny of the muffin is more spongy and chewy than soft like normal muffins. I loved it with tea and it stored well for a day, though it got slightly more dense than when it was freshly baked.

Here's the recipe again, all in one place.

Cheddar Cheese Muffins Recipe
Makes 10 muffins

What I Used:

Flour - 1.5 cups (I used 3/4 cup all-purpose flour and 3/4 cup wheat flour)
Sugar - 1/4 cup
Salt - 1/4 tsp
Baking soda - 1/4 tsp
Baking powder - 1/2 tsp
Grated cheddar cheese - 1/2 cup (you can use Amul cheese cubes available in India)
Egg - 1 small
Butter - 1.5 tsp (use unsalted or if not, regulate salt amount above)
Milk - 3/4 cup and a little more

How I Made It:

1. Mix all the dry ingredients well together (upto baking powder in the ingredients list)

2. Add the cheese next and combine well.

3. Then add the agg and butter and mix well to get a sticky mixture.

4. Finally, add the milk and mix well to get a loose batter.

5. Preheat oven. Pour the batter into greased muffins pan and bake in a 200 C oven for about 30 mins. The top will turn a golden brown.

Serve warm with coffee. Stores well for upto a day.

This recipe goes to Poornima's My Favourite Things - Cheese event, originally started by Bindiya.

I would also love to be part of the group celebrating Mother's Day with Ivy of Kopiaste.

Its been a while since I posted an original recipe so these muffins also make their way to Culinary's Original Recipe round-up.