Mini Cheese Muffins Recipe
These tasty little cheese muffins are packed with cheddar, herbs, and a touch of spice.
Their small size makes them perfect for quick bites or adding a flavorful treat to any lunchbox.
I made a few changes from the traditional recipe, adjusting the ingredient amounts and swapping a couple of things.
I also felt the puffs could use some extra flavor, so I added dried herbs and spices to give them a little kick.
Equipment
You’ll need a mixing bowl, some spoons, and a small muffin or patty pan tray for this recipe.
Ingredients
Variations
The original recipe for these mini cheese muffins was simple, using only salt without any herbs or spices.
If you have someone in your family who prefers plain flavors or you’d like to skip certain herbs, these muffins still turn out as delicious as basic cheese muffins.
You can use mature cheddar for a bolder taste, which I highly recommend.
For a milder option, any softer cheese works if stronger flavors aren’t your thing.
For the milk, whole cream is ideal, but skimmed or trimmed milk also works well.
If you prefer plant-based milk, soy is a reliable choice.
You can swap out olive oil for another natural oil if needed.
As for the flour, plain or all-purpose flour can be replaced in equal amounts in recipes that use about ½ to 1 teaspoon of baking powder per cup (or 120 grams) of flour.
If a recipe needs more baking powder, just add the extra amount.
Keep in mind that self-raising flour often contains salt, so you might want to skip adding any extra.
Salt is essential in baked goods.
I usually stick to table salt, but if you’re using Morton Kosher salt or Diamond Crystal salt, remember that their measurements vary: 1 teaspoon of table salt equals 1.5 teaspoons of Morton Kosher salt or 2 teaspoons of Diamond Crystal.
Making Mini Cheese Muffins
Ovens and Air Fryers
The temperatures mentioned apply to regular ovens. If you’re using a convection oven, fan-assisted mode, or an air fryer, lower the temperature by 20°C (or 25°F).
Before you start baking, ensure the oven is completely preheated and place the rack in the center.
Try not to open the oven door too often. Using an oven thermometer can help achieve better baking outcomes.
Keep in mind that every oven behaves a little differently, so you might need to tweak the baking time to suit your oven.
Storage
Freshly baked muffins are best enjoyed right out of the oven, but if you have extras, you can keep them at room temperature in an airtight container for up to two days.
For longer storage, place them in the fridge, where they’ll stay good for about a week.
Rate & Review
If you tried this recipe, I’d love to hear your thoughts. Your feedback is really helpful for both me and my readers. A 5-star rating would be much appreciated.
Recipe Card
Mini Cheese Muffins Recipe
Equipment
- Mini Muffin Pan (24-Well)
Ingredients
- 180 grams plain flour
- ½ teaspoon paprika
- 1 egg
- 15 grams olive oil
- ½ teaspoon table salt
- 120 grams cheddar cheese
- 2 teaspoons baking powder
- ¼ teaspoon ground pepper
- ¼ teaspoon mustard powder
- 180 grams/mL milk
- ½ teaspoon dried oregano or sweet basil
Instructions
- Set your oven to 200°C or 180°C if using a fan setting. Lightly grease a mini muffin or patty pan tray to prevent sticking.
- Next, combine the flour, baking powder, salt, and your choice of herbs and spices in a bowl. Add the grated cheese and gently toss it in the mixture so it’s evenly coated.
- In another bowl, whisk the egg and olive oil with a fork until blended. Pour this into the dry ingredients, followed by the milk. Stir everything together until it forms a batter, but be careful not to overmix.
- Spoon the batter into the prepared muffin cups. Place the tray in the oven and bake for about 10 to 12 minutes. Once done, let the muffins sit in the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely.
