These Garlic Cheddar Cheese Muffins are irresistibly savory, golden, and tender—ready in just 30 minutes!
Each bite bursts with sharp cheddar flavor balanced by buttery garlic goodness.
Made with simple pantry staples, these muffins offer a boost of protein and calcium while keeping carbs moderate.
They’re a satisfying, quick side for everyday meals, perfect for busy weeknights, brunch spreads, or meal prep.
Garlic Cheddar Cheese Muffins
Equipment
- 1 × 12-cup muffin tin
- 2 x Medium mixing bowls
- 1 × whisk
- 1 × pastry brush
- 1 × rubber spatula
- 1 × measuring cup set
- 1 × measuring spoons set
Ingredients
For the Muffins:
- 1½ cups all-purpose flour
- ½ tablespoon granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 3 cups shredded sharp cheddar cheese
- 1 cup whole milk
- 1 large egg
- ¼ cup unsalted butter melted
For the Garlic Butter Topping:
- ½ cup unsalted butter melted
- ½ teaspoon garlic powder
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon onion powder
- ⅛ teaspoon dried parsley
Instructions
- Preheat and Prepare the Muffin Pan: Start by preheating your oven to 375°F (190°C) so it is ready when the batter is mixed. Proper preheating ensures your muffins rise beautifully and bake evenly from edge to center. Lightly coat a 12-cup muffin tin with nonstick baking spray, then use a pastry brush to spread the spray evenly into every corner and along the sides of each cup. This prevents sticking and gives each muffin a smooth, golden crust. Set the prepared pan aside while you make the batter.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together 1½ cups all-purpose flour, ½ tablespoon granulated sugar, 1 tablespoon baking powder, and ½ teaspoon fine sea salt. Whisking aerates the mixture, helping to create lighter, fluffier muffins. Sugar not only adds a subtle sweetness that balances the salt and cheese but also helps with browning. Double-check that your baking powder is fresh—this leavening agent is key for getting a perfect rise and soft crumb.
- Fold in the Cheddar Cheese: Once your dry ingredients are well blended, add 3 cups of shredded sharp cheddar cheese directly into the flour mixture. Use a spatula or fork to gently toss and coat each shred with flour. This step keeps the cheese from clumping and ensures even distribution throughout the muffins. The sharp cheddar melts into tiny pockets of flavor during baking, adding both richness and a slight tang that complements the garlic butter topping beautifully.
- Mix the Wet Ingredients: In a separate medium bowl, whisk together 1 cup of whole milk, 1 large egg, and ¼ cup of melted unsalted butter until smooth and fully combined. The milk adds moisture, the egg provides structure and richness, and the melted butter creates a tender, moist texture. Make sure the melted butter has cooled slightly before whisking—it should be warm, not hot—to prevent cooking the egg prematurely.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the large bowl containing the dry ingredients and cheese. Using a rubber spatula, gently fold everything together just until the flour is fully incorporated. The batter will be thick but slightly lumpy, which is perfect—overmixing can result in dense muffins. Scrape down the sides and bottom of the bowl to ensure no dry spots remain. The goal is a cohesive batter that holds together without being overworked.
- Fill the Muffin Cups Evenly: Using a large spoon or ice cream scoop, divide the batter evenly among the 12 prepared muffin cups. Each cup should be filled about three-quarters full, leaving a bit of room for the muffins to rise as they bake. For the best texture, lightly press the batter down to eliminate any large air pockets. This will help the muffins bake evenly and develop a rounded, golden dome on top.
- Bake to Golden Perfection: Place the filled muffin pan in the preheated oven on the center rack. Bake for 20–25 minutes, or until the muffins are puffed up and the tops are golden brown. You will know they’re done when a toothpick inserted into the center of a muffin comes out clean, with only a few moist crumbs attached. The aroma of baked cheddar and butter will fill your kitchen—an unmistakable sign that they’re ready to come out.
- Prepare the Savory Garlic Butter Glaze: While the muffins bake, make the flavorful topping. In a small bowl, combine ½ cup melted unsalted butter, ½ teaspoon garlic powder, ⅛ teaspoon fine sea salt, ⅛ teaspoon onion powder, and ⅛ teaspoon dried parsley. Stir thoroughly until the seasonings are well blended and the butter is fragrant. The mixture should have a smooth, golden consistency with flecks of herbs throughout. This buttery glaze infuses each muffin with irresistible garlic aroma and enhances its savory flavor.
- Brush Muffins with Garlic Butter: Once the muffins are baked, remove them from the oven and let them sit in the pan for about 2–3 minutes—just long enough to handle safely while still warm. Then, using a pastry brush, generously coat the tops of each muffin with the prepared garlic butter mixture. Don’t hold back—make sure to use every drop of that flavorful butter! The warm muffins will absorb it, giving the tops a glossy sheen and rich, savory taste with a hint of garlic and herbs.
- Cool Slightly and Serve Warm: After brushing, carefully lift each muffin out of the pan and place them on a cooling rack. Allow them to cool for at least 5 minutes before serving. The brief cooling time lets the crumb set while keeping the centers soft and cheesy. Serve them warm for the best texture and flavor—they’re especially delicious alongside soups, stews, salads, or simply enjoyed with extra butter. These muffins are comforting, hearty, and perfectly savory every single time.
Notes
- For a stronger flavor, use extra-sharp cheddar cheese or combine with smoked cheddar for depth.
- Ensure your baking powder is fresh for optimal rise—expired leavening will result in dense muffins.
- To save time, shred cheese in advance and keep it in the fridge until ready to use.
- Don’t overmix the batter; gentle folding keeps muffins tender and light.
- Muffins are best served warm, but they also reheat beautifully in the oven or toaster oven.
- Feel free to add extra mix-ins like chopped jalapeños, cooked bacon bits, or diced ham for added texture and flavor.
Chef’s Secrets: Enhancing Muffin Flavor
The secret to these muffins’ irresistible flavor lies in balancing sharp cheddar with buttery garlic richness.
Using freshly shredded cheese—rather than pre-shredded—ensures optimal melt and creaminess.
Fresh garlic powder delivers a gentle but fragrant punch without overpowering, while melted butter brushed on top locks in moisture and adds indulgence.
For extra complexity, try adding a pinch of smoked paprika or a dash of fresh herbs to the garlic butter for a gourmet twist.
Serving Suggestions: Perfect Pairing Ideas
These Garlic Cheddar Muffins are delightfully versatile.
Serve them alongside creamy tomato soup for a comforting meal, or pair with a crisp garden salad for a light lunch.
They make a hearty breakfast accompaniment when enjoyed with scrambled eggs or an omelet.
For dinner, they pair beautifully with roasted chicken, BBQ ribs, or a warm stew.
You can even slice them open for savory breakfast sandwiches layered with eggs and bacon.
Storage Tips: Keep Muffins Fresh Longer
To store these muffins, allow them to cool completely, then place in an airtight container.
At room temperature, they remain fresh for up to 2 days.
For longer storage, wrap each muffin individually in plastic wrap or foil, place in a freezer-safe bag, and freeze for up to 3 months.
To reheat, unwrap and warm in the oven at 350°F (175°C) for 10–12 minutes or microwave for 20–30 seconds until heated through.
Brushing with extra garlic butter before reheating revives the original flavor beautifully.
Frequently Asked Questions
1. Can I make these muffins ahead of time?
Absolutely! The batter can be prepared up to a day in advance and stored in the refrigerator. Simply stir gently before baking. Muffins also freeze beautifully after baking and can be reheated for a quick side or snack.
2. Can I substitute cheeses in this recipe?
Yes. While sharp cheddar offers the best flavor, you can experiment with gouda, Colby, mozzarella, or even pepper jack for a twist. Combining cheeses can add depth and creaminess to the muffins.
3. Is it possible to make this recipe dairy-free?
Yes. Substitute the milk with unsweetened almond, oat, or soy milk, and use dairy-free butter.
Choose a plant-based cheddar cheese alternative for a completely dairy-free version. Keep in mind flavor and texture may differ slightly.
4. How can I make these muffins extra fluffy?
Ensure your baking powder is fresh and whisk the dry ingredients well before adding wet ingredients.
Avoid overmixing the batter, as this can make muffins dense. Folding the mixture gently will give them a light texture.
5. Can I add extra flavors to these muffins?
Definitely. You can fold in cooked bacon bits, chopped herbs like chives or rosemary, or even diced jalapeños for spice.
Just remember to keep the additions balanced so they complement the cheddar and garlic rather than overpower them.
