This post contains affiliate links. Please see our disclosure policy.
These cheddar cheese and chive muffins are super soft, tender, and cheesy! The ultimate breakfast, snack, or appetizer option.
If you enjoyed these ham and cheese corn muffins, then you will love these savory cheesy chive muffins. Super easy to make, delicious, and you can make them ahead of time.
Why I Love These Cheddar Cheese and Chive Muffins
- Doesn’t call for buttermilk or any fancy ingredients!
- They’re super buttery, garlicky, with a hint of sweetness.
- You can adjust this recipe to your liking. Add some crispy bacon, ham, jalapenos, or scallions for more flavor and texture.
- A one-bowl, fail-proof recipe, that bakes in under 20 minutes!
Ingredient Notes
Cheddar Cheese – You can use as much or as little cheese as you like. And of course, you can substitute cheddar for any cheese you have on hand. Such as gouda cheese, feta cheese, etc. Avoid pre-shredded cheddar cheese.
How To Make
- Preheat oven to 350 degrees F. and line a muffin tin with muffin liners.
- In a large bowl, mix the melted butter, sour cream, egg, oil, garlic, sugar, and whole milk.
- Stir in the flour, baking soda, baking powder, salt, and Italian seasoning. The batter will be lumpy but don’t over-mix.
- Fold in 1 1/2 cups cheddar cheese and 2 tbsp fresh chives. Divide the batter between muffin cups. Top each muffin cup with the remaining cheddar cheese and chives.
- Bake for 18 minutes. Let the muffins cool for 15 minutes before enjoying.
Top Tips For The Perfect Muffins
- Let the unsalted melted butter cool slightly and use a room temperature egg.
- Don’t overbake! Bake these for only 18 minutes.
- Feel free to omit the sugar and use salted butter if you like them extra savory!
- Place any leftover muffins in an air-tight container and store them at room temperature for up to 2-3 days.
Can You Reheat These?
Yes, feel free to place them in the microwave for 10 seconds to warm them up a bit.
More Muffin Recipes
- Breakfast Egg Muffins – Low carb and keto-friendly!
- Orange Lemon Poppy Seed Muffins – Super moist and easy to make.
- Zucchini Chocolate Chip Muffins – One of my favorite muffin recipes!
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Cheddar Cheese and Chive Muffins
Equipment
- Muffin Tin
- Bowl
- Rubber Spatula
- Whisk
- Muffin Liners
Ingredients
- 2 cups all-purpose flour
- 2 cups cheddar cheese
- 2 tbsp sugar
- 1/2 cup sour cream
- 1 cup whole milk
- 1/4 cup vegetable oil
- 3 tbsp chives
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg , room temperature
- 1/2 cup unsalted butter , melted and slightly cooled
- 1 tsp Italian seasoning
- 2 garlic cloves , finely minced
Instructions
- Preheat oven to 350 degrees F. and line a muffin tin with muffin liners.
- In a large bowl, mix the melted butter, sour cream, egg, oil, garlic, sugar, and whole milk.
- Stir in the flour, baking soda, baking powder, salt, and Italian seasoning. The batter will be lumpy but don't over-mix.
- Fold in 1 1/2 cups cheddar cheese and 2 tbsp fresh chives. Divide the batter between muffin cups. Top each muffin cup with the remaining cheddar cheese and chives.
- Bake for 18 minutes. Let the muffins cool for 15 minutes before enjoying.
Notes
- This recipe makes 12 muffins.
- Bake for only 18 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
