Savory cheese and herb muffins that are soft, fluffy, and packed with flavor. Perfect for breakfast, snacks, or as a side to soups and salads.

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Preheat the oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
Stir in the cheddar cheese, Parmesan, parsley, and chives until evenly distributed.
In a separate bowl, whisk together the buttermilk, oil, and eggs.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Divide the batter evenly among the muffin cups.
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted comes out clean.
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

You can substitute dried herbs if fresh are not available (use 1 tsp dried per tbsp fresh).
Try adding a pinch of cayenne pepper for a spicy kick.
These muffins freeze well; store in an airtight container for up to 3 months.