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Cheese Muffins with a Twist

These savory cheese muffins combine sharp cheddar and a dash of smoked paprika to create a crispy-edged, gooey-centered snack. The recipe involves simple mixing and baking methods, resulting in golden-brown muffins with melty cheese pockets and a tender crumb. Perfect for breakfast, snacks, or alongside a bowl of soup, they evoke nostalgia with a flavorful upgrade.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Main Course
Cuisine: British
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted for lightness
  • 1 cup sharp cheddar cheese freshly grated
  • 1 tablespoon baking powder fresh for good rise
  • 1/2 cup milk whole milk recommended
  • 2 large eggs room temperature
  • 1/4 cup melted butter or oil, for richness
  • 1 teaspoon smoked paprika optional, for flavor
  • to taste salt and pepper adjust as preferred

Equipment

  • Muffin tin
  • Grater
  • Mixing bowls
  • Whisk or fork
  • Measuring cups and spoons
  • Oven mitts

Method
 

  1. Preheat your oven to 200°C (390°F). Grease a muffin tin or line with paper liners to prevent sticking.
  2. In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, and pepper. Whisk to combine evenly, creating a light, airy dry mixture.
  3. Grate the sharp cheddar cheese using a box grater, then add most of it to the dry ingredients, tossing gently to distribute evenly.
  4. In a separate bowl, whisk together the eggs, milk, melted butter, and smoked paprika until the mixture is smooth and slightly frothy.
  5. Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together with a spatula or spoon until just combined—be careful not to overmix, as this keeps the muffins tender.
  6. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the remaining cheese on top of each muffin for extra cheesy crust.
  7. Bake in the preheated oven for 18 to 22 minutes, until the muffins are golden on top and a toothpick inserted into the center comes out clean. The cheese on top should be bubbling and crispy.
  8. Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Transfer them to a wire rack to cool slightly further—this helps set the crumb and keeps the edges crispy.
  9. Serve the muffins warm or at room temperature, enjoying their crispy edges and gooey cheesy centers. They’re perfect with a pat of butter or alongside your favorite soup or salad.

Notes

For extra flavor, add chopped herbs like chives or parsley to the batter. To make dairy-free, substitute cheese with vegan cheese and use plant-based butter or oil. These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.