Cheddar Muffins Recipe
Cheddar Muffins Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A moist, cheesy muffin studded with sweet red pepper and green onions is so satisfying during the winter months. I recommend making a double batch because these disappear in a flash! —Maria Morelli, Kelowna, British Columbia
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 2-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1-1/2 cups buttermilk
  • 1/3 cup canola oil
  • 2 garlic cloves, minced
  • 2 cups (8 ounces) shredded cheddar cheese
  • 4 green onions, sliced
  • 1/2 cup finely chopped sweet red pepper
  • 2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry
  • 1/3 cup shredded Parmesan cheese

Directions

Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, Italian seasoning, baking soda and salt. In another bowl, whisk egg, buttermilk, oil and garlic until blended. Add to flour mixture; stir just until moistened. Fold in cheddar cheese, onions, pepper and sun-dried tomatoes.
Fill greased muffin cups three-fourths full. Sprinkle with Parmesan cheese. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 1 dozen.
Originally published as Cheddar Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p55

  • 2-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1-1/2 cups buttermilk
  • 1/3 cup canola oil
  • 2 garlic cloves, minced
  • 2 cups (8 ounces) shredded cheddar cheese
  • 4 green onions, sliced
  • 1/2 cup finely chopped sweet red pepper
  • 2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry
  • 1/3 cup shredded Parmesan cheese
  1. Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, Italian seasoning, baking soda and salt. In another bowl, whisk egg, buttermilk, oil and garlic until blended. Add to flour mixture; stir just until moistened. Fold in cheddar cheese, onions, pepper and sun-dried tomatoes.
  2. Fill greased muffin cups three-fourths full. Sprinkle with Parmesan cheese. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 1 dozen.
Originally published as Cheddar Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p55

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