Savory Cheese Herb Muffins (Printable version)

Flavorful muffins filled with cheese, herbs, and vegetables, ideal for breakfast or a quick snack.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon freshly ground black pepper

→ Wet Ingredients

06 - 2 large eggs
07 - 3/4 cup milk
08 - 1/3 cup olive oil
09 - 1/2 cup plain Greek yogurt

→ Cheese & Vegetables

10 - 1 cup grated sharp cheddar cheese
11 - 1/2 cup crumbled feta cheese
12 - 1/2 cup finely diced red bell pepper
13 - 1/3 cup finely chopped baby spinach
14 - 2 tablespoons chopped fresh chives or green onions
15 - Optional: 1/4 cup chopped sun-dried tomatoes

# How to Prepare:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk flour, baking powder, baking soda, salt, and black pepper until blended.
03 - In a separate bowl, whisk together eggs, milk, olive oil, and Greek yogurt until smooth.
04 - Pour wet mixture into dry ingredients and gently stir until just combined, avoiding overmixing.
05 - Incorporate cheddar, feta, red bell pepper, spinach, chives, and sun-dried tomatoes evenly into batter.
06 - Spoon batter into muffin cups, filling each about three-quarters full.
07 - Bake for 22 to 25 minutes until golden and a toothpick inserted in the center comes out clean.
08 - Let muffins cool in tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

# Expert advice:

01 -
  • They're foolproof to make—if you can mix a bowl, you can master these savory gems that taste far more impressive than the effort required
  • Perfect for meal prep since they stay moist and tender for days, giving you grab-and-go breakfast or snacks that actually taste homemade
  • They freeze beautifully, so you can make a double batch and have warm, cheesy comfort whenever hunger strikes
02 -
  • Don't overmix your batter—I learned this the hard way with a batch of chewy, tough muffins that felt like rubber. Mix just until combined and you'll have tender, bakery-quality results
  • Let the spinach dry as much as possible before folding it in; excess moisture can make certain spots soggy and throw off your texture balance
  • Fill your muffin cups evenly, not just because it looks nice, but because smaller muffins bake faster and might dry out while you're waiting for the larger ones to finish
03 -
  • Use an ice cream scoop to divide batter evenly and quickly—it's the secret to bakery-perfect muffins that all bake at the same rate
  • Let your oven fully preheat for at least 10 minutes; a hot oven gives you that golden top and tender crumb that makes these special

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