Savory Cheddar Muffins with basil and scallions — a savory, fluffy muffin perfect alongside a holiday spread or for a relaxed brunch with family and friends.
Have you tried savory muffins yet? These cheddar muffins are a delicious twist on traditional breakfast breads. Sharp cheddar, garlic, scallions, and basil combine for a bold, savory flavor that keeps you reaching for more.
They’re light and fluffy with a tender crumb that’s reminiscent of drop biscuits, and they’re fantastic served hot from the oven or reheated with a bowl of steaming tomato soup for dipping.
Savory Cheddar Muffins
These muffins are easy to make and ideal for serving warm at brunch or alongside a holiday meal. The batter is thick — similar to drop biscuit dough — and yields twelve golden, cheesy muffins with a crisp top and tender interior.
Savory Cheddar Muffins
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Ingredients
- 3 cups all-purpose flour (15 ounces)
- 1 TBSP baking powder
- 1 tsp garlic powder
- 1 tsp sea salt
- ½ tsp dried basil
- ⅛ tsp black pepper
- 3–4 ounces sharp cheddar cheese (grated to yield 1 cup)
- ¼ cup sliced scallions
- 1 + ¼ cups whole or 2% milk
- ¾ cup sour cream
- 3 TBSP unsalted butter (melted and cooled)
- 1 large egg
- 1 ounce Parmesan cheese (about 1/4–1/3 cup coarsely grated)
Instructions
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Preheat oven to 375°F and position a rack in the middle. Grease a 12-cup muffin tin. Bring the milk, sour cream, and egg to room temperature for best results.
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In a large bowl, whisk together flour, baking powder, garlic powder, salt, dried basil, and black pepper.
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Stir in the grated cheddar and sliced scallions, tossing until the cheese and scallions are well coated in the flour mixture.
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In a separate bowl, whisk the milk, sour cream, cooled melted butter, and egg until smooth and creamy.
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Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold until just combined — the batter should be thick and sticky, similar to drop biscuit dough.
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Use two large spoons to divide the batter evenly among the 12 muffin cups. Sprinkle each top with the coarsely grated Parmesan.
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Bake 16–18 minutes, rotating the pan after about 8 minutes for even browning. If desired, brush muffin tops with a bit of melted butter when you rotate for extra golden color. Muffins are done when a toothpick inserted in the center comes out clean and the tops are golden. Cool in the pan for 5 minutes, then transfer to a wire rack. These are fantastic served hot.
Notes
Use coarsely grated Parmesan (large holes of a box grater) to avoid burning the cheese on top. Finely grated parmesan can burn quickly.
For extra shine and color, brush a little melted butter on the muffin tops when you rotate the pan halfway through baking.
Nutrition facts are estimates from an online calculator and may vary based on ingredients and portion sizes.
Nutrition
Recipe adapted from The American Test Kitchen’s Family Cookbook — a trusted resource for baking inspiration.
Your kitchen will smell incredible while these bake, and they disappear fast — perfect for sharing at gatherings or keeping warm for a leisurely brunch.
march muffin madness
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behind the scenes
- currently listening to… Modest Mouse
- currently reading… The Girl on the Train
- currently watching… This is Us
If you make these savory cheddar muffins, please leave a comment or share your photo — it’s always fun to see how they turn out in your kitchen!