Mozzarella Cheddar Cheese Muffins
These mozzarella & cheddar cheese muffins are a great savoury bake, simple to make & perfect for a light breakfast or picnic.
Equipment
- Digital scales or measuring cups
- Measuring Spoons
- Stand/Hand-mixer
- Medium mixing bowl
- Sieve
- Whisk
- Spatula or Wooden Spoon
- 12-hole Cupcake tray/sheet
- 12 Muffin Paper Cases
- Wooden Cocktail stick
- Cooling rack
Ingredients
Dry Ingredients
- 292 grams Plain Flour (10⅓ oz, 2⅓ cup, All Purpose flour)*
- 3 tsp Baking Powder (Omit if using UK Self-raising Flour)
- ¾ tsp Salt
- 1 tsp Smoked Paprika (not hot kind)*
- 1¼ tsp Mustard Powder (or increase smoked paprika amount)*
- Pinch of Garlic Pepper (see notes)*
- 1 tsp Dried Rosemary
- 1 tsp Dried Parsley
- 100 grams Extra Mature Cheddar (3½ oz, extra sharp cheddar*)
- 76 grams Mozzarella (2⅔ oz, cubes or grated/shredded)*
Wet Ingredients
- 3 Medium Eggs (US large-extra large size)
- 83 grams Unsalted Butter (3 oz, ⅓ cup, ¾ stick, cubed & softened)
- 180 ml Milk (¾ cup, 6 fl oz)
* - see notes
Instructions
Prepare Muffin Batter:
- Cube the butter small, (about 1cm or ⅓” ) to soften and come to room temperature quicker.
- Sieve the 292 grams Plain Flour & 3 tsp Baking Powder into a medium mixing bowl. Add the ¾ tsp Salt, 1 tsp Smoked Paprika, 1¼ tsp Mustard Powder, Pinch of Garlic Pepper, 1 tsp Dried Rosemary &1 tsp Dried Parsley & whisk together. **For UK Self-raising flour, omit the baking powder.
- Pre-heat your oven to: 190°c/170°c fan oven/ 375°f/Gas mark 5.
- Add the softened 83 grams Unsalted Butter, 3 Medium Eggs & 180 ml Milk to a large mixing bowl or stand mixer & mix together. Start on low, progressing up to high for at least 15 seconds. Beat until bubbles & foam forms. **Note the butter might look a little strange & not combine fully at this point, but will be fine.
- Add the flour/seasoning mixture & briefly mix by hand. Then use the mixer to bring together into a smooth but thick batter. See video. Fold in the cheddar cheese cubes in 2 batches.
- Line a 12-hole cupcake tray with 12 paper muffin cases. Then add about 1 heaped tablespoon worth of the batter into the bottom of each case. Place 2 cubes of the 76 grams Mozzarella on top of the batter, into the centre. Alternatively, for grated/shredded mozzarella, take about 1 tablespoon worth & mould into a rough ball/oval shape. Gently push down into the centre of the batter. Then cover the top with the remaining batter. *The cases will be about 85% full. Sprinkle dried parsley on top & tap the cupcake tray on the counter/worktop a few times before popping in the oven to bake.
Baking The Muffins:
- Bake in the centre of the oven for 12-16 minutes, until set, risen & a cocktail stick comes out clean of crumbs. Leave in the tray on top of a cooling rack for 10 minutes before lifting out the tray. **Note, the cases will be a little greasy from the cheese fat.
Serving & Storing:
- For a cheese-pull, eat the savoury muffins while still warm. You can re-heat, out of the wrapper, on a plate in a microwave for no more than 30 seconds at a time.
- Eat halved with some butter, use to dip into soup or serve alongside a main meal as you would with dinner rolls. Great for breakfasts, picnics or potlucks!
- Store cheese muffins in a metal cake or cookie tin, at room temperature, for up to 1 week. To freeze, wrap individually in paper, then foil or cling film/plastic wrap & finally in a labelled food bag or air-tight container, for about 2 months1. Defrost at room temperature or overnight in the fridge. Warm as described above, or in a moderate oven/air fryer till warmed through.
Notes
Flour - Plain (A.P.) flour is used with baking powder. If you want to use UK Self-raising flour, just omit the baking powder.
Mustard Powder - found in a small tin in the condiment's aisle in the supermarket, but you can instead increase the smoked paprika amount by 1.25 tsp.
Garlic Pepper - alternative is a pinch of black pepper & a pinch of garlic powder/granules.
Cheese - Scottish extra mature cheese used & equivalent is extra or extra sharp cheddar. Coloured or uncoloured cheese can be used. For the Mozzarella, cubes of the fresh or grated/shredded mozzarella can be used.
Reference: see reference at bottom of the recipe page.
Nutritional Information - I am not a qualified nutritionist & all values are approximate. Values are based on 1 serving of 1 muffin, from a yield of 12, using all the ingredients listed above. Make bigger or smaller muffins & these values will change. All values calculated via MyFitnessPal.com.
Reference: see reference at bottom of the recipe page.
Nutritional Information - I am not a qualified nutritionist & all values are approximate. Values are based on 1 serving of 1 muffin, from a yield of 12, using all the ingredients listed above. Make bigger or smaller muffins & these values will change. All values calculated via MyFitnessPal.com.
Nutrition Facts
Mozzarella Cheddar Cheese Muffins
Serving Size
1 muffin
Amount per Serving
Calories
213
% Daily Value*
Fat
11
g
17
%
Saturated Fat
6
g
38
%
Monounsaturated Fat
2
g
Cholesterol
74
mg
25
%
Sodium
368
mg
16
%
Potassium
32
mg
1
%
Carbohydrates
19
g
6
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.