Description
These Cheese Herb Muffins are a delicious savory treat featuring sharp cheddar, fresh herbs, and a hint of garlic, perfectly paired with a rich and fluffy whipped Bovril butter. Baked to golden perfection, they make a perfect side dish or snack with a wonderful umami flavor and soft, tender crumb.
Ingredients
Scale
For the muffins:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried mixed herbs (or Italian seasoning)
- 1½ cups shredded sharp cheddar cheese
- 2 tablespoons chopped fresh chives or parsley
- 2 large eggs
- ¾ cup milk
- ¼ cup sour cream or plain yogurt
- ¼ cup unsalted butter (melted and cooled)
For the whipped Bovril butter:
- ½ cup unsalted butter (softened)
- 1–2 teaspoons Bovril (beef extract)
- Pinch of cracked black pepper
Instructions
- Preheat and prepare the tin: Preheat the oven to 375°F (190°C) and grease or line a 12-cup muffin tin to prevent sticking.
- Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and dried mixed herbs to evenly distribute all the seasonings.
- Add cheese and herbs: Stir in the shredded sharp cheddar cheese and chopped fresh chives or parsley, coating them well with the flour mixture to prevent sinking during baking.
- Mix wet ingredients: In a separate bowl, whisk the eggs, milk, sour cream or plain yogurt, and melted unsalted butter until smooth and well combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep muffins tender.
- Fill muffin cups and bake: Divide the batter evenly among the muffin cups. Bake in the preheated oven for 18–22 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool the muffins: Allow muffins to cool for 5 minutes in the tin, then transfer them to a wire rack to cool slightly.
- Make whipped Bovril butter: While the muffins bake, beat softened butter, Bovril, and cracked black pepper in a small bowl until light and fluffy. Adjust Bovril to taste.
- Serve: Serve the warm muffins with a dollop of whipped Bovril butter for a rich, savory finish.
Notes
- Muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days. Reheat before serving for best texture.
- The whipped Bovril butter adds a savory umami punch that enhances the cheesy muffins beautifully.
- For a vegetarian version, use a vegetarian Bovril alternative or omit Bovril and season the butter with herbs.
- You can substitute dried herbs with fresh herbs for a fresher flavor, but adjust quantity accordingly.
