These savory Cheddar Chive Muffins are buttery, cheesy, moist, flavorful, and addictive (so you’ll want to make extra!). They’re a delicious side for breakfast, lunch, and dinner. They even freeze well, so you can reheat them for quick sides later.
Quick, easy, and delicious, you’ll love these cheddar chive muffins! They’re ready in less than 30 minutes and work well alongside many dishes. With the addition of sour cream, each muffin will be deliciously moist and highly addictive!
If you’re in the muffin-baking mood, try these recipes: Easy Garlic Rosemary Focaccia Muffins, Blueberry Lemon Poppyseed Muffins, or Banana Carrot Muffins.
Table of Contents
Why You’ll Love This Recipe
- Easy – This cheddar chive muffins recipe mainly uses pantry staples, so you may not even need to head to the store.
- Quick – These cheddar chive muffins are ready in about 22 minutes.
- Fresh herbs – The fresh chives in these muffins add a delicious punch of flavor.
- Cheesy – Cheddar cheese adds a richer, buttery taste.
- Moist – Sour cream is the secret to these muffins remaining moist as they bake.
- Great for any meal – Cheddar and chives are a flavor pairing that works well for any meal. For example, you can use them instead of garlic bread alongside Italian dishes.
Ingredients & Substitutions
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Sharp Cheddar: I recommend sharp cheddar so you can taste the cheese. White cheddar also works well in these cheddar chive muffins.
- Chives: You can also use the green part of a green onion, so there’s less food waste when making this recipe.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Cheddar Chive Muffins
Quick Overview
- Preheat oven.
- Mix ingredients.
- Bake.
Step by Step Instructions
Use a room-temperature egg for a better muffin batter.
Do not overfill the muffin cups to avoid a messy oven.
Step 1: Preheat the oven to 400 degrees. In a medium bowl, whisk together the flour, sugar, baking powder, ranch seasoning, and salt.
Step 2: In a separate large bowl, whisk together the milk, sour cream, melted butter, and egg until well combined.
Step 3: Pour the dry ingredients into the milk and egg mixture. Fold until most of the flour has absorbed.
Step 4: Add the cheese and chives. Fold until just combined. Optional: Allow the batter to rest for 30 minutes at room temperature before baking.
Step 5: Grease a mini muffin pan with nonstick spray or line the pan with muffin liners. Fill each muffin cup to the top with about 2 Tablespoons of batter. There should be enough to fill all 24 muffin cups.
Step 6: Bake for 12-15 minutes or until golden brown. Allow the muffins to cool in the pan on a wire rack for about 5-10 minutes before removing.
Recipe Serving Suggestions
Garnish these cheddar chive muffins with butter, parmesan cheese, and an extra sprinkle of chopped chives.
I love serving these savory cheddar chive muffins with sour cream with other breakfast dishes. Here are a few ideas:
Expert Tips
- Grate your own cheese. For the best cheddar chive muffins, use freshly grated cheese. Store-bought pre-grated cheese has an extra ingredient that helps keep the shreds from sticking together. This ingredient also prevents the cheese from melting well.
- Use a food scale for accurate measurements. Unlike cooking, baking requires accurate measurements – even for savory recipes like these cheddar chive muffins! Use a food scale to ensure you’re measuring out the ingredients accurately.
- Rest the batter if you have time for tall muffins. Letting the muffin batter rest for at least 30 minutes before putting it into prepared muffin cups allows the flour to absorb the wet ingredients better. This step helps make the batter thicker and creates taller muffins as well.
- Store leftovers in the fridge. Once cooled, storing these muffins in the fridge is necessary since they contain dairy/cheese. Put them in an airtight container with a dry paper towel on top of the muffins (to catch extra moisture). If the paper towel is damp after a few days, toss it and add a fresh one. You can keep them in the fridge for 4-5 days.
- Use an ice cream scooper. If you don’t want to measure two tablespoons of batter for each muffin tin, you can use an ice cream scooper instead. This step also helps you have an even amount of batter in each muffin cup.
Additions & Variations
- Use other cheese: If you have other cheese on hand, you can use it in these easy cheddar chive muffins. Ensure you use a cheese with a bolder flavor like gouda or fontina. You can also combine a stronger-tasting cheese with mozzarella (use half the amount for each), which will produce slightly softer muffins.
- Add bacon bits: Boost the flavor of these cheddar chive muffins even more by adding crumbled bacon. Ensure you use cooked bacon for this variation.
- Try Greek yogurt: If you forgot to grab sour cream, use Greek yogurt instead. It will still help keep the muffins moist in the oven. Use a 1:1 ratio.
Recipe FAQs
The best way to get moist muffins (like these cheddar chive muffins) is by adding sour cream to the batter. It also makes the muffins richer.
I prefer using butter in muffins, which adds a more decadent flavor. It also helps create muffins that are melt-in-your-mouth good.
There are a few things to avoid when making muffins for the best results. Avoid overmixing the batter, as it can create tough-to-eat muffins. It’s also necessary to line or grease the muffin tin so they’re easier to remove.
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Cheddar Chive Muffins
Equipment
Ingredients
- 1 1/2 cups 195 g all purpose flour
- 1 Tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 packet ranch seasoning (2 Tablespoons)
- 1/4 teaspoon Morton kosher salt*
- 1/2 cup (118 ml) milk
- 2/3 cup (160 g) sour cream
- 1/4 cup (4 Tablespoons; 57 g) unsalted butter, melted
- 1 large egg
- 6 ounces (1 1/2 cups) sharp cheddar cheese, shredded
- 1/4 cup thinly sliced chives*
- melted butter for brushing, optional
Instructions
- Preheat the oven to 400 degrees. In a medium bowl, whisk together the flour, sugar, baking powder, ranch seasoning, and salt.1 1/2 cups 195 g all purpose flour, 1 Tablespoon granulated sugar, 2 teaspoons baking powder, 1 packet ranch seasoning (2 Tablespoons), 1/4 teaspoon Morton kosher salt*
- In a separate large bowl, whisk together the milk, sour cream, melted butter, and egg until well combined.1/2 cup (118 ml) milk, 2/3 cup (160 g) sour cream, 1/4 cup (4 Tablespoons; 57 g) unsalted butter, melted, 1 large egg
- Pour the dry ingredients into the milk and egg mixture. Fold until most of the flour has absorbed.
- Add the cheese and chives. Fold until just combined. Optional: Allow the batter to rest for 30 minutes at room temperature before baking.6 ounces (1 1/2 cups) sharp cheddar cheese, shredded, 1/4 cup thinly sliced chives*
- Grease a mini muffin pan with nonstick spray or line the pan with muffin liners. Fill each muffin cup to the top with about 2 Tablespoons of batter. There should be enough to fill all 24 muffin cups.melted butter for brushing, optional
- Bake for 12-15 minutes or until golden brown. Allow the muffins to cool in the pan on a wire rack for about 5-10 minutes before removing.
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Sharp Cheddar: I recommend sharp cheddar so you can taste the cheese. White cheddar also works well in these cheddar chive muffins.
- Chives: You can also use the green part of a green onion, so there’s less food waste when making this recipe.
- Grate your own cheese. For the best cheddar chive muffins, use freshly grated cheese. Store-bought pre-grated cheese has an extra ingredient that helps keep the shreds from sticking together. This ingredient also prevents the cheese from melting well.
- Use a food scale for accurate measurements. Unlike cooking, baking requires accurate measurements – even for savory recipes like these cheddar chive muffins! Use a food scale to ensure you’re measuring out the ingredients accurately.
- Rest the batter if you have time for tall muffins. Letting the muffin batter rest for at least 30 minutes before putting it into prepared muffin cups allows the flour to absorb the wet ingredients better. This step helps make the batter thicker and creates taller muffins as well.
- Store leftovers in the fridge. Once cooled, storing these muffins in the fridge is necessary since they contain dairy/cheese. Put them in an airtight container with a dry paper towel on top of the muffins (to catch extra moisture). If the paper towel is damp after a few days, toss it and add a fresh one. You can keep them in the fridge for 4-5 days.
- Use an ice cream scooper. If you don’t want to measure two tablespoons of batter for each muffin tin, you can use an ice cream scooper instead. This step also helps you have an even amount of batter in each muffin cup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
