SRC: Cheddar Chive Muffins

Cheddar Chive Muffins

Lately dinner has been a rush. Work is wonderful but stressful so late nights lead to quick fixes like burgers or mac & cheese or worse…takeout. Needless to say, I haven’t been cooking as much as I’d like. Which also accounts for the long periods of silence in between posts. I just haven’t been able to experiment with creating new recipes lately.

While dinner is a struggle, breakfast is something I’ve come to love and need. I used to be the person who never ate breakfast, went to work, maybe grabbed a cup of coffee on the way, and then didn’t put anything of substance in my stomach until about 1:30 or 2pm. Yet somehow when I started forcing myself to eat breakfast a few years ago, I became addicted and now need it to survive. On the occasional day I leave my apartment without food in my belly, I feel nauseous and dizzy on the subway ride in, until I’m able to finally fill that void. To avoid the drab bowl of cereal, I try to prep some foods on Sunday night to carry me through the week’s mornings.

For this month’s Secret Recipe Club I was sent over to Tara’s Multicultural Table to find a dish to replicate. Just as the name suggests, Tara’s blog is brimming with different ethnicities of food. I was intrigued and scoped out some of the delicious recipes before making a beeline over to her breakfast recipes. Tara’s recipe for Cheddar Chive Muffins caught my eye. I’m a big fan of muffins but never gave much thought to savory muffins. Packed with cheddar, how could I resist?

The muffins came out light and springy. Almost like a biscuit, but muffin shaped. The batch of 8 was quite filling and the perfect quantity for our shorter week. Next time I might have to test the addition of ham or bacon in them.

Cheddar Chive Muffins (Adapted from Tara’s Multicultural Table)

  • 3/4 c all-purpose flour
  • 3/4 c whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 c shredded cheddar cheese
  • 1/3 c chopped fresh chives
  • 1 c milk
  • 1 egg
  • 2 tbsp butter, melted

Preheat oven to 375 degrees F. Spray 8 muffin cups with nonstick cooking spray. In a large bowl, combine flour, baking powder and salt. Mix in the cheese and chive.

In a small bowl (or large measuring cup, like I did, whisk milk, egg and melted butter. Stir into dry ingredients until just combined.

Cheddar Chive Muffins to Bake

Divide batter among 8 muffin tins (I find a large spring-loaded ice cream scoop does the job well). Bake in preheated oven until golden and toothpick inserted in center comes out clean, 20-25 min.

Cheddar Chive Muffins Cooling

20 thoughts on “SRC: Cheddar Chive Muffins

  1. PERFECT! This makes two savory muffins in this month’s reveal day for our group, and they are both more than welcome in my Pinterest board… love a savory muffin!

  2. Glad you enjoyed the muffins! I usually like something sweet for breakfast, but try to make savory foods for my husband and son. This is one of the few savory muffins I keep going back to. My husband would love the idea of adding ham or bacon.

    • The recipe was really fantastic. Usually I have to push my husband to eat breakfast. “Remember, there’s muffins on the counter…” but this time he gobbled them right up.

    • Oh wow, the pairing with spicy chilly sounds fantastic! I hope we’re out of the cold for now but something to keep in mind when winter returns.

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