Cheddar Chive Muffins

5 from 49 votes

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.

Prep Time10

Cook Time12

Total Time22

Course: Side Dish

Cuisine: American

Servings: muffins

Author: Brianna May

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