Cheese and Herb Muffins
Savoury muffins are our favourite way of turning a lump of cheese and a bunch of herbs into something freshly baked in half an hour. Kefir keeps the crumb tender with a gentle tang, the cheese brings saltiness and melting pockets, and the top bakes into a crisp golden crust. Have them with soup, for breakfast, or warm with butter.
- Prep
- 20 min
- Cook
- 22 min
- Rest
- 10 min
- Total
- 52 min
- Servings
- 12
- Level
- Easy
- Per serving
- 200 kcal
Ingredients
Makes: 12 muffins
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
190 °C · top and bottom heat, no fan
With a fan: 170 °C
-
Step 1: Get everything ready
Heat the oven to 190 °C (375 °F) and line a 12-hole muffin tin with paper cases. Coarsely grate the cheese and set 30 g aside for the tops. Wash the dill and spring onions, dry them well and chop finely.
-
Step 2: Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt and pepper.
-
Step 3: Mix the wet ingredients
In another bowl, beat the eggs with the kefir and oil until smooth.
-
Step 4: Bring it together
Pour the wet mixture into the dry and give it a few folds. While you can still see flour, add the cheese and herbs and fold just until the flour disappears. The batter will be thick and lumpy — that’s right.
-
Step 5: Bake
Fill the cases three-quarters full and scatter over the reserved cheese. Bake for 20–22 minutes, until the cheesy tops are golden and a skewer comes out dry.
-
Step 6: Let them settle
Leave in the tin for 10 minutes so the crumb firms up. They’re best eaten warm.
Tips & variations
-
Tip
Use a cheese with real character, such as aged gouda or mature cheddar. Mild young cheeses all but vanish in the batter.
-
Tip
If you keep strictly vegetarian, choose a cheese made without animal rennet — it’s usually stated on the label.
-
Variation
Swap the dill for parsley or basil and fold a handful of finely chopped sun-dried tomatoes into the batter.
-
Storage
Keep in a container for up to 2 days and warm for 5 minutes in a 160 °C oven. They freeze well for up to a month.
Nutrition
| 1 serving | Whole dish 12 servings | |
|---|---|---|
| Energy | 200 kcal | 2,400 kcal |
| Protein | 7 g | 84 g |
| Fat | 12 g | 144 g |
| Carbohydrates | 16 g | 192 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
