Cheddar Cheese Muffins

A quick recipe for light, fluffy, EASY homemade cheddar cheese muffins perfect for serving hot, fresh bread with any meal.

I've mentioned before that one of my deepest, darkest secrets is that I can’t make biscuits.  It’s actually pretty funny and everyone gets a good laugh out of it (hahahaha Mandy, that’s SO funny).

Except it’s not funny. Because I love biscuits and I'm known for being a good cook - a good SOUTHERN cook. Who can't make biscuits.

I can make drop biscuits like Nanny always made but I overwork the dough when I try to make regular biscuits. One of these days I'm going to set some time aside to figure this thing out but until then I'll just stick to my drop biscuits and recipes like this one!

Because I'm challenged in the ways of bread-making, I LOVE recipes like this one! This is a scratch-made quick-bread that you can whip up in minutes. Because some meals deserve fresh baked bread!

Cheddar Cheese Muffins! A quick recipe for light, fluffy, EASY homemade cheddar cheese muffins perfect for serving hot, fresh bread with any meal.

This is another of Mama’s recipes. These are light and fluffy and cheesy and really pretty unique.  I tried to jazz them up once and added garlic but I forgot about the sugar that’s in them and… well, garlic and sugar do not go together (at least not in this recipe!). So, don’t what I did.

One of these days I’m going to learn not to munk around with my mama’s recipes.

UPDATE!! I munked anyway!! I made these without the sugar and added garlic and they are scrumptious! Check out the recipe for Savory Cheddar Garlic Muffins coming soon!

Cheddar Cheese Muffins! A quick recipe for light, fluffy, EASY homemade cheddar cheese muffins perfect for serving hot, fresh bread with any meal.

Try these Cheddar Cheese Muffins with one of these awesome main dishes:

  • Crock Pot Pulled Pork –  Perfectly seasoned, tender, juicy pulled pork cooked low and slow in a slow cooker. 
  • Sticky Chicken – Marinated slow-roasted chicken pieces braised in a slightly sweet, tangy sauce.
  • Fall-Off-The-Bone Baby Back Ribs – Easy, oven-baked ribs cooked low and slow on a bed of onions. 
  • Perfect Pork Tenderloin – A no-fail recipe for perfectly cooked marinated pork tenderloin with a simple glaze. 
  • Barbequed Steaks – Thinly sliced grilled steaks marinated then basted in a homemade barbeque sauce. 
Keep up with my latest shenanigans by following South Your Mouth!

Viewers with older browsers, devices or browser aps may not be able to see the printable recipe card above so I have typed out the ingredients and instructions below. To enjoy a better user experience, try updating your browser to the latest version.

  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 4 oz cheddar cheese, grated
  • 1 egg
  • 1 cup milk
  • 1/4 cup melted butter
  1. Preheat oven to 400 degrees. Grease a standard size muffin tin; set aside.
  2. Combine flour, baking powder, sugar and salt in a bowl then stir with a fork until mixed well.
  3. Add cheese then stir until all cheese is coated with flour mixture.
  4. Beat egg in a separate bowl, add milk and melted butter then mix well.
  5. Add egg mixture to flour mixture then stir with a fork until just combined.
  6. Spoon mixture into a greased muffin tin, filling muffins about 2/3 full (may not have enough for 12 depending on the pan). Bake at 400 degrees for 18-22 minutes or until starting to brown around the edges.
  7. Cool just until you can handle them then remove from tin and serve warm.
  • Cooking spray works on coated or non-stick pans but I usually grease aluminum pans with butter or shortening.
  • 4 ounces of cheddar cheese yields about a heaping cup shredded cheese.
  • Depending on the pan size, you may not have enough batter for 12 muffins (I have a pan with larger muffins that I can only make 10 muffins in).


  1. These look so good...I've gained 5 pounds just looking at the picture. Can't wait to try them. Thanks...Rene

  2. I just made these muffins and they are delicious. I put them in the cupcake liners and they stuck to the liners so i guess i should have sprayed the cupcake liners with pam first, but they were delicious anyways. Ill know better next time lol

  3. I wonder if you can add jalapenos to these?????


Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy