Nice bread-like cheese muffins. Not overly cheesy, but feel free to add more. One of my favorites!

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
12 large muffins
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 large muffin cups.

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  • Mix flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl; stir Cheddar cheese into the flour mixture. Pour yogurt, eggs, and butter over the flour mixture; stir until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups.

  • Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.

Cook's Note:

These freeze well, but are best served warm, which you can achieve with the microwave.

Nutrition Facts

448 calories; protein 15.7g 31% DV; carbohydrates 52.3g 17% DV; fat 19.7g 30% DV; cholesterol 114.4mg 38% DV; sodium 943mg 38% DV. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/18/2016
I made these exactly like the recipe except I made mini muffins (cook only 13 minutes and keep an eye on them not to overcook). Used one T sugar only. I used half extra sharp and half medium sharp cheddar. I could only find a 7oz plain yogurt so I just used that with a little milk added. I also added 3-5 dashes of tabasco to liven the batter up. Not too much just to give a hint of it. They were for a club meeting brunch but they tasted so good my husband wanted me to keep them for us and pick something else for the brunch at the store. I had 30 so I put them in the freezer. As of now I have had heated them up for five more meals and it's time to make some more. They freeze well and heat in 15 seconds...or less. Read More
(9)

Most helpful critical review

Rating: 3 stars
11/24/2019
Too much sugar. Makes it taste like cornmeal. Wish I would have read the reviews first but the recipe is rated so highly I went with the original recipe. I gave serious pause when filling a half cup of sugar but added it anyway and regret it. Read More
47 Ratings
  • 5 star values: 24
  • 4 star values: 17
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/17/2016
I made these exactly like the recipe except I made mini muffins (cook only 13 minutes and keep an eye on them not to overcook). Used one T sugar only. I used half extra sharp and half medium sharp cheddar. I could only find a 7oz plain yogurt so I just used that with a little milk added. I also added 3-5 dashes of tabasco to liven the batter up. Not too much just to give a hint of it. They were for a club meeting brunch but they tasted so good my husband wanted me to keep them for us and pick something else for the brunch at the store. I had 30 so I put them in the freezer. As of now I have had heated them up for five more meals and it's time to make some more. They freeze well and heat in 15 seconds...or less. Read More
(9)
Rating: 4 stars
02/01/2015
I liked the consistency of the muffins but I didn't find they had a cheesy taste at all. Next time I will add more cheese. They were fairly sweet but I didn't mind that. Read More
(3)
Rating: 5 stars
01/24/2018
This is a great recipe if you are looking to make a sweet cheddar cheese muffin which is exactly what I was looking for. These are NOT a savoury muffin. The only change I made was I used half vanilla yogurt and half sour cream instead of plain yogurt because it was all I had. Delicious thanks for a wonderful recipe! Read More
(3)
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Rating: 5 stars
02/02/2018
Great base for a full on savoury muffin too! I only used 1T of sugar and went to town on additions! Made up the cheese quantity with cheddar, feta, mozzarella and parmesan, added onion, spinach, pepper, grated zucchini, red onion, cayenne pepper and nutmeg. Absolutely divine!! Read More
(3)
Rating: 4 stars
02/12/2015
these were so good! i scaled this down to three servings and it made 4 good size biscuits and one smallish one.. i reduced the sugar down to 1.5.. also added an extra 1/2 cup of cheese.. subbed canola oil for the butter.. added 1 tsp of garlic powder and 1/8 tsp of cayenne.. bf said only thing he could think of adding would be the butter.. i thought maybe a little more salt.. either way these are near perfect.. ty for the recipe Read More
(2)
Rating: 4 stars
02/03/2015
Really enjoyed these but found them a bit too sweet. Next time I make them I'll reduce the sugar. Read More
(2)
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Rating: 5 stars
11/14/2014
A good muffin really easy to make with good texture and taste. The cheese flavor was there but not too strong which worked for us. I served this with beef vegetable stew but I think they would go well with chili and other dishes as well. The extras stored well in a Ziploc bag for 3 days and did not dry out which is great so that they could be happily eaten over a few days time. Read More
(1)
Rating: 5 stars
11/05/2016
I followed the advice from other commenters and backed off a bit from the sugar and upped the cheese amount. The result was outstanding! My family devoured them. My stepdaughter ate two even though she initially was going to skip dinner because she wasn't hungry. Definitely on my remake list. Read More
(1)
Rating: 4 stars
04/07/2016
These muffins turned out just like the picture! I mostly followed the recipe and it was moist and cheesy. The only change I made was I increased the cheese to 3 cups since I was trying to use up all my shredded cheese with this recipe. It seemed a little too sweet for me so I'll probably cut back on the sugar next time. This is one I will make for special breakfasts and to have as a snack every once in awhile. They won't last long given how everyone in the household loves cheese! Read More
(1)
Rating: 3 stars
11/24/2019
Too much sugar. Makes it taste like cornmeal. Wish I would have read the reviews first but the recipe is rated so highly I went with the original recipe. I gave serious pause when filling a half cup of sugar but added it anyway and regret it. Read More