I had precisely one half cup of cheddar cheese in a bag that was just begging to be used.
I thought about just sprinkling it on a salad, but that wouldn’t have been as fun as muffins.
You’re thinking, oh but that sounds like a lot of work, baking and muffin-making rather than salad sprinkling.
Wrong.
Dump everything in one bowl, stir a few times, pour into liners, and bake.
The recipe only makes six muffins and because I don’t need any more than half of a dozen little white bread nuggets made with with cheese and olive oil just laying around, I am always grateful for small-batch recipes.
And grateful for cheesy and easy.
These would be wonderful served alongside chili (vegan) or as a dipping vehicle for salsa.
I can imagine sour cream or cream cheese would be wonderful on them, but I wasn’t going to open a fresh 8-ounce container just for these.
I save unopened 8-ounce tubs of cream cheese for these. Priorities people.
This recipe could support the addition of a few vegetables or even extra protein if you’re so inclined. Corn, bell peppers, spinach, artichokes, beans, precooked shredded chicken, canned salmon or tuna stirred in.
But I wasn’t inclined so these are just dough and cheese. They’re cheesy in flavor but don’t have a pizza cheese quality, with cheese just oozing and stinging everywhere. You could add more cheese and make them more like that but I was fresh out of cheese after my little half cup.
The olive oil subtly flavored the dough and kept them moist.
For savory muffins, these weren’t too shabby and were inhaled by the family. But if I’m being honest, I prefer sweet mango muffins and sweet will always trump savory for me.
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Cheddar Cheese and Olive Oil Savory Muffins (Small-batch recipe)
Makes 6 muffins
2 tablespoons butter, melted
3 tablespoons olive oil
3 tablespoons cream or milk
1 large egg
1/2 cup grated cheddar cheese, loosely packed (I used extra sharp)
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1/2 teaspoon optional seasoning(s), to taste (garlic powder, onion powder, chipotle seasoning, Lowry’s, Old Bay, Mrs. Dash blend, 21 Salute)
1/3 cup vegetables or pre-cooked protein, optional (corn, bell peppers, spinach, artichokes, beans, shredded chicken, salmon, tuna)
Preheat oven to 425F, line a muffin pan with 6 liners; set aside.
In a large microwave-safe bowl, melt the butter. Add the olive oil, cream, egg, and whisk vigorously to combine. Add the cheese and stir gently. Add the flour, baking powder, salt, pepper, optional seasonings, vegetables, or protein, and stir until just incorporated, taking care not to overmix which would result in tougher muffins. The batter will be thick, gloppy, and lumpy; this is okay. Divide batter evenly among the liners, filling each cavity to about three-quarters full.
Bake at 425F for 5 minutes. Lower the oven temperature to 375F and bake for 12 to 15 more minutes, or until tops are just golden and barely browned (total baking time, about 17 to 20 minutes) Tip: baking at high heat for 5 minutes helps muffins rise better. These muffins can be prone to drying out so take care not to overbake; they will set up more as they cool.
Allow muffins to cool in the pan for at least 10 minutes before removing. Serve immediately. Optionally serve with butter, sour cream, cream cheese, salsa, guacamole, peanut butter, almond butter, or other dip or spread if desired. Store leftover muffins in an airtight container at room temperature for up to 3 days.
To keep these gluten-free, use your favorite all-purpose gluten-free flour blend.
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Related savory and cheesy recipes:
Baked Savory Cream Cheese & Herb Donuts (vegetarian)
Chips and Cheese Chili Casserole (vegetarian/vegan, GF)
Cheesy Taco Casserole (vegetarian, GF)
Cheezy Vegetable Bake (vegetarian/vegan, GF)
Roasted Grapes and Balsamic Reduction with Cheese and Crackers (vegetarian)
Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries (vegetarian)
Have you ever made savory muffins?
The closest I’ve come were these savory donuts. The savory donuts could be made as muffins, and today’s muffins could be made as donuts, if you’re wanting to switch things up.
Have you ever baked with olive oil?
I know some people make sweet cakes and sweet breads with it, but I haven’t. There is a noticeable flavor that olive oil imparts and it’s great in all things savory from muffins to stir fries, but I’ve held off in trying it with sweeter recipes.
If you’ve tried a sweeter recipe made with olive oil, let me know about it or feel free to link it up.
Thanks for the Magimix by Robot-Coupe Food Processor & Juice Extractor Giveaway entries
I make a really similar savory zucchini muffin, using nooch instead of real cheese. I’m looking forward to having some more when my zucchini finally start fruiting. I just talked to a friend who is going to give me some of her leftovers from last summer. SWEET!
If I’m going to eat a muffin, I’d rather it be savory, to be honest. I think muffins are muffins and if they are sweet, they should go all out and just be cupcakes!
Zuke is so nice to bake with…it makes everything moist. Sort of like carrots except really, even less flavor, I find. Just a moisture and slight texture addition, not much overall flavor, which makes them so versatile.
“If I’m going to eat a muffin, I’d rather it be savory, to be honest” <--REALLY!!??
Those look outstanding! I actually bake/cook with olive oil all the time. I know what you are saying about the flavor, but I just find it easier to buy one giant oil and use it for everything.
This is totally off topic, but these TOTALLY reminded me of you! :-)
https://gimmesomeoven.com/puppy-chow-brownies/
I just commented on her post! I read her blog and I just saw it on FG (she and I are in neighboring squares :))
Good to know you use olive oil for all kinds of stuff…I’m always scared my banana bread will taste like a stir fry. lol
Looks heavenly! Very nice!
I can’t say I’ve ever made a savory muffin, but it does sound like a yummy side dish!
I can’t remember if I made savoury muffins before, but I do think I would prefer them to the sweet kind. Also, I baked with olive oil once because I thought it would be an okay substitute for canola/vegetable oil (back before I knew better). The result was NOT good! Olive oil is much better suited to savoury foods.
I’ve always intuitively felt the same, that its much better suited to savory foods. Good info, thanks girl :)
Yum! Those do sound tasty, and I like the idea of serving these as a side to chili. I normally opt for cornbread muffins (so something a little savory there)…but next time, I just might have to do these instead. =)
I always find cornbread a little…boring? I guess. So these will be perfect for fall/winter soup and chili weather.
I love cheese and I think these recipes is just good for me. I think the cheddar cheese muffin looks very delicious and cheesy. I’ve really gotta try to baked this.
I love me a savory muffin, and after eating 6 (!!!) cupcakes yesterday, I’m ready to switch over from the sweet side for a bit. Definitely more fun than salad!
Sounds like you had a productive day then :)
Oh these look JUST like cheese scones which are my absolute favourite thing ever, so I can’t see why I wouldn’t enjoy these too! Delish!
You’re right now that you mention it, they sort of are but not quite as dry as a scone (which is my #1 beef with scones….too dry & crumbly!)
Sounds delicious!! I wish I had a few of these for lunch today :)
Wish we could take some of these savory muffins on the airplane today ~ would make great snacks!
And have an absolute BLAST! I can’t believe you’re leaving again. I’ll just call you Jetsetter :) HAVE FUN!
Love a savory muffin and I love your muffin liners!
LOL…I had a couple odds and ends liners and in a batch of 6, I managed to have 4, 1, & 1 – of different prints. I was hoping no one noticed but then figured, well, it would add some charm. Lol
those sound delicious! i love how you utilized what was in your fridge! props to you!
Always! I’d go broke or live at the groc store even more than I already do if I didn’t get creative!
Those savory donuts up there look INSANE! And I really love muffins of all types (predictable). Though my heart lies with banana nut and blueberry, I really love cornbread and cheese muffins even though we rarely have them around here. You’re right–these would be awesome with chili! I love easy, small recipes like this :) makes it easier to inhale only 6 rather than 24!
And after 6 muffins, if you’re not feeding a football team or a big family, really…who wants more? They just get dry and stale. Lol The savory donuts were really good…the rosemary. Mmmmm.
Love the savory muffin! Though I suppose it’s way too hot outside, I think these would be amazing with some chili!
Trust me, I am seasonally confused b/c I am posting muffins & thinking about chili & last week mints and thinking about Xmas candy making. lol
Small batch baking… something I live for. If I can reduce the size of a recipe, I certainly will. Baking just 6 muffins is perfect for me. I actually found a recipe while I was home at my parents’ this past weekend… a recipe for 7 dozen oatmeal raisin cookies (in our recent oatmeal cookie recipe research lol) … 7 DOZEN??? are you serious?
Anyway, I digress. I like savory muffins. Corn bread muffins would be my fave but these babies look like they may take the cake. Who doesn’t love a little cheese? I think they’d be good with some jalapeno peppers chopped up! And I’ve never baked with olive oil! Just cooked.
These are way more flavorful, less dry, bland, and boring than cornbread (my gripes with cornbread).
7 dozen…are you kidding me?! That’s not baking, that’s opening a bakery! As we’ve talked about, reducing recipe sizes just HAS To be done when you’re not cooking for an army and/or you’re trying to make different things, both for personal tastes and to blog about. You just don’t need mass quantity of all the same thing!