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+ servings

Cheddar and Chive Muffins

Sue Lau
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Prep Time 15 mins
Cook Time 15 mins
Course Bread, Muffins, Quick Bread
Cuisine American
Servings 14
Calories 107 kcal


  • muffin pan


Dry mixture:

  • 1 cup shredded cheddar
  • 1-3/4 cup all-purpose flour
  • 3 teaspoons baking powder
  • 1 tablespoon freeze-dried chives
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/8 teaspoon grated nutmeg

Wet mixture:

  • 1 cup buttermilk
  • 1/2 cup sour cream
  • 1 large egg
  • 4 tablespoons cooled melted butter
  • Topping:
  • 1/3 cup shredded cheddar cheese


  • Preheat oven to 375F.
  • In a mixing bowl, combine dry ingredients, tossing cheese to thoroughly coat with flour.
  • Separately, mix wet ingredients then combine with the flour mix to create a batter, being careful not to over mix.
  • Scoop batter into a muffin pan sprayed with Baker's Release spray, not filling cavities more than 2/3 full.
  • Sprinkle tops with a pinch of the extra cheese.
  • Bake for 15-20 minutes, or until a toothpick inserted into a muffin, can be removed without wet batter clinging to it.
  • Cool in the pan ten minutes, then turn out the muffins and finish cooling them on a wire rack.


From the kitchen of palatablepastime.com


Calories: 107kcalCarbohydrates: 3gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 26mgSodium: 294mgPotassium: 50mgFiber: 1gSugar: 1gVitamin A: 297IUVitamin C: 1mgCalcium: 158mgIron: 1mg
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