Easy Baked Cheddar Muffins Recipe
This Easy Baked Cheddar Muffins Recipe makes soft, savory muffins with cheddar cheese, eggs, milk, butter, and simple pantry ingredients.
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Servings: 15
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups shredded cheddar cheese
- 2 large eggs
- 3/4 cup milk
- 1/4 cup unsalted butter melted and cooled
Instructions
- Preheat the oven to 350°F.
- Coat a large muffin pan with baker’s release spray or nonstick baking spray.
- Place the all-purpose flour, baking powder, baking soda, and salt in a large mixing bowl.
- Whisk the dry ingredients until evenly combined.
- Transfer the shredded cheddar cheese to a separate bowl.
- Add a few tablespoons of the flour mixture to the shredded cheddar cheese.
- Toss the cheese until lightly coated with flour.
- In a third mixing bowl, combine the eggs, milk, and cooled melted butter.
- Whisk the wet ingredients until fully blended.
- Pour the milk mixture into the bowl with the dry ingredients.
- Stir gently until the batter is just combined.
- Fold the flour-coated cheddar cheese into the batter until evenly distributed.
- Do not overmix the batter, as this may result in dense muffins.
- Divide the batter evenly among 15 muffin cavities.
- Place the muffin pan in the preheated oven.
- Bake for 20 to 22 minutes, or until the muffins are set and lightly golden.
- Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Remove the muffin pan from the oven.
- Allow the muffins to cool in the pan for 5 minutes.
- Carefully remove the muffins from the pan.
- Transfer the muffins to a wire rack to finish cooling.
- Serve warm or at room temperature.
Notes
To make this Easy Baked Cheddar Muffins Recipe gluten free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend that contains xanthan gum.
Verify that the baking powder, baking soda, salt, shredded cheddar cheese, eggs, milk, and butter are labeled gluten free.
Use a gluten-free baking spray or grease the muffin pan with butter or oil instead of using a spray that may contain gluten-based additives.
Mix the batter gently, as gluten-free flour blends can become dense if overmixed.
Check the muffins near the end of the baking time, as gluten-free flour blends may bake slightly faster or slower.
Use clean bowls, measuring tools, utensils, muffin pans, and cooling racks to prevent gluten cross-contact.
If preparing these muffins for someone with celiac disease, avoid shared flour containers, cutting boards, and baking tools that may have touched wheat flour.