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Cheddar Cheese Muffins Step By Step Recipe

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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

Ingredients:
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 to Make Cheddar Cheese Muffins

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.

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  1. Anonymous says

    I used you exact measurements however it turned out very doughy and I had to add an additional cup of milk. Recepie needs more cheese. Kind of tasteless.

    Reply

  2. Nags says

    I used the best cheese i could find in Singapore. you can use whatever suits your wallet and tastes.

    all purpose flour is more refined and finer (therefore more suitable for baking, generally) than wheat flour but both of them are from wheat.

    Reply

  3. Anonymous says

    I don't know where that cheese comes from but it looked REALLY processed and rubbery. I am going to try making this with organic Cheddar grated by myself. The rest of the recipe looks nice and easy, though.

    BTW, what's the difference between all-purpose flour (plain flour, I presume) and wheat flour? I thought both types are from wheat.

    Reply

  6. Indhu says

    ooohh… lovely recipe… and HOW do you take step-by-step pictures? I am so frazzled when I bake that I don't remember half the ingredients… forget the pictures 🙂

    Reply

  7. Nags says

    I wash my hands a zillion times and get flour all over my camera, if not more gooey stuff like butter! I do it because the first time I did it for the Butterscotch Blondies Recipe, everyone loved it! I got so many love letters for that so its all really worth it at the end 🙂

    Reply

  8. Sharmila says

    Mmmmm … just look at that cheese oozing out! Always love your step by step descs Nags … and with snaps too … a real help for nervous bakers like me. 🙂

    Reply

  9. Shreya says

    Great step by step pics! Looks really easy:-) Is it ok to substitute with some other cheese (say, Amul cheese?) Great entry for all the events too..

    Reply

  11. Veggie Food Journal says

    Nags, I’m jinxed when it comes to baking. Months back I attempted brownies and somehow managed. Your step by step recipe has encouraged me enough to give muffins a try. By the way, muffins look very appetizing.

    Reply

  18. jayasri says

    beautiful step by step description, and good clicks too…, you are very good in explaining things…, i really must appreciate you…, i will certainly try these sometime…., hey i just wanted to tell you i did some baking for the first time !!, i am happy it came out well, check out and ur advise will be very helpful too !!, if i have done any mistakes….

    Reply

  20. Lore says

    Your muffins are simply fabulous Nags! Wow 5$, really? Being the cheese addict that I am, I suddenly realised I’m one of the lucky ones. Love your step by step pics. Thanks for sending your muffins over to the Original Recipes munching party 😀

    Reply

  22. anudivya says

    Hey Girlie… yep back as new… what have you been up to? Lot of catching up I see, and what lovely step by step pics. I love such recipes.

    Reply

  26. Anonymous says

    Love this recipe Nags. With this as the base recipe, a whole range of savory muffins can be made – with sundried tomatoes and herbs, olives, fried onions, mixed veggies (zucchini, carrots, corn …). Will try it WW flour sometime 🙂

    Mamatha

    Reply

  28. Sig says

    I know how hard it is to take step by step pics, I tried once and failed miserably, so I don’t even attempt anymore. 🙂 So kudos to you for recording this in so much detail. 🙂

    Reply

  33. SJ says

    Oh my!! Its so difficult to take step-by-step pictures you seem to do it with such ease!! The muffins looks yum, someone in my house prefers sickly sweet sugary shock muffins 🙁

    Reply

  35. Veggie Food Journal says

    Nags, I’m jinxed when it comes to baking. Months back I attempted brownies and somehow managed. Your step by step recipe has encouraged me enough to give muffins a try. By the way, muffins look very appetizing.

    Reply

  38. Shreya says

    Great step by step pics! Looks really easy:-) Is it ok to substitute with some other cheese (say, Amul cheese?) Great entry for all the events too..

    Reply

  40. Sharmila says

    Mmmmm … just look at that cheese oozing out! Always love your step by step descs Nags … and with snaps too … a real help for nervous bakers like me. 🙂

    Reply

  42. Prathibha says

    lovely muffin pics Nags..feast for cheese lovers.. and good to see step by step procedure….it is definitely a tedious task to take fotos while preparing the batter…u hv done a good job gal..

    Reply

  43. Indhu says

    ooohh… lovely recipe… and HOW do you take step-by-step pictures? I am so frazzled when I bake that I don’t remember half the ingredients… forget the pictures 🙂

    Reply

  45. Malar Gandhi says

    Love ur pictures, always liked them. This muffing looks different and nice to me. Love this version…perfect.

    Reply

  48. Arch says

    BEAutiful muffins Nags…I am definately making these for my mom on Mother’s Day. She totally loves cheese…Those muffins look super !

    Reply

  49. Nags says

    I wash my hands a zillion times and get flour all over my camera, if not more gooey stuff like butter! I do it because the first time I did it for the Butterscotch Blondies Recipe, everyone loved it! I got so many love letters for that so its all really worth it at the end 🙂

    Reply