Cheddar Cheese Muffins
Submitted by wilder
Extra sharp cheddar gets worked into self-rising flour and cold butter for these tender mini cheese muffins. Bake dozens ahead and freeze for quick appetizers anytime.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThese little savory muffins are all about the cheddar. Extra sharp cheese brings bold, tangy flavor to a simple dough that comes together in minutes. Cold butter cuts into self-rising flour, the cheese folds in, and a splash of milk brings it to a sticky dough.
Bake them in mini muffin tins for perfect bite-sized appetizers. They freeze beautifully, so make a big batch and pull them out whenever you need them.
Kitchen Tips
- Extra sharp essential: Don’t skimp on cheese quality; extra sharp cheddar gives these muffins their personality
- Cold butter cuts best: Keep butter refrigerator-cold when cutting into flour for flakier texture
- Freeze with confidence: Store baked muffins in freezer bags for up to 3 months; reheat from frozen at 350°F
Ingredients
Directions
Preheat oven to 425 degrees F.
Spray mini-muffin tins with non-stick cooking oil.
Place the flour in a bowl and cut in the butter.
Stir in the cheddar cheese and add enough milk to make a sticky dough.
At this time, the dough may be refrigerated, covered.
Bring to room temperature.
Spoon dough into tins.
Bake in the middle of the oven 10 to 15 minutes, until pale golden brown.
Remove the muffins from tins and cool on a rack. The muffins may be frozen in a plastic bag
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