Savory Cheese Herb Muffins (Printer-Friendly)

Fluffy, flavorful muffins with cheese, herbs, and vegetables, perfect for breakfast or brunch.

# 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 whole milk
08 - 1/3 cup olive oil
09 - 1/2 cup plain Greek yogurt

→ Add-ins

10 - 1 cup grated cheddar cheese
11 - 1/2 cup crumbled feta cheese
12 - 1/2 cup diced red bell pepper
13 - 1/2 cup chopped baby spinach
14 - 2 tablespoons chopped fresh chives
15 - 1 tablespoon chopped fresh parsley

# How to Make It:

01 - Preheat the oven to 375°F and prepare a 12-cup muffin tin with paper liners or by greasing it thoroughly.
02 - In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and black pepper until well mixed.
03 - In a separate bowl, whisk eggs, whole milk, olive oil, and Greek yogurt until fully blended and smooth.
04 - Pour the wet ingredients into the dry ingredients and stir gently just until combined, avoiding overmixing to maintain muffin fluffiness.
05 - Fold the cheddar, feta, red bell pepper, spinach, chives, and parsley into the batter evenly.
06 - Distribute the batter evenly into the prepared muffin cups, filling each about three-quarters full.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're secretly a vegetable delivery system that doesn't taste like health food.
  • Made in one morning and they stay fresh all week, so meal prep becomes effortless.
  • The cheese and herbs mean you get real flavor without needing jam or spreads.
02 -
  • Don't overmix the batter once you combine wet and dry ingredients, or you'll end up with dense, tough muffins instead of fluffy ones.
  • Grate your own cheese from a block if possible; pre-shredded cheese contains anti-caking agents that can make the texture grainy.
  • Let them cool completely before storing, or steam will create condensation and make them soggy.
03 -
  • Dice your vegetables small so they cook through and distribute evenly; large chunks can stay cold in the center of the muffin.
  • If you love extra cheese, don't be shy about pushing it to one and a quarter cups total, since cheese adds flavor without drying things out.

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