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Dill and Cheddar Muffins

Total Time

Prep: 10 min. Bake: 25 min.


about 9 jumbo muffins or 1 dozen standard-size muffins

"Unlike many other baked goods, these muffins are surprisingly savory," says Bernadette Colvin of Houston, Texas. "I serve them with stew, soup and other entrees."


  • 3-1/2 cups all-purpose flour
  • 1 cup shredded cheddar cheese
  • 3 tablespoons sugar
  • 2 tablespoons baking powder
  • 2 teaspoons dill weed
  • 1 teaspoon salt
  • 1-3/4 cups whole milk
  • 2 large eggs, lightly beaten
  • 1/4 cup butter, melted


  1. In a large bowl, combine the first six ingredients. Combine the milk, eggs and butter; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.
  2. Bake at 400° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

1 each: 246 calories, 9g fat (5g saturated fat), 60mg cholesterol, 521mg sodium, 33g carbohydrate (5g sugars, 1g fiber), 8g protein.

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Average Rating:
  • Googeegaga
    Oct 25, 2019

    Yummy! I used Extra Sharp Cheddar and 1 TBSP fresh Dill.

  • wasoongu
    Nov 11, 2013

    Because one reviewer said they were a bit bland, I added more dill and some garlic powder. I thought they were great! Took them to a potluck with TOH recipe Connie's Tortellini Salad. A sweet elderly man, coming back for seconds, said to me, "Did you try these? They're really tasty!" That was cute -- he didn't know I was the one who had made them. :) Also, my batch made a bit more than 12 --- maybe 15.

  • Saskie73
    Aug 23, 2009

    I found these to be wonderful, with plenty of flavour. I change it up a bit sometimes, using whatever seasoning I feel like in place of the dill. I tried Italian seasoning, perhaps the addition of some grated parmesan would make them REALLY good!

  • bethjamo
    Nov 9, 2008

    These do not have much flavor. Need to add something to them if I make them again.