Cheddar Cheese Muffins
The Wall Hanging Cutting Board with the Recipe for Cheddar Cheese Popovers
Growing up, my aunt Betty used to have this wall handing in the kitchen with different recipes. The recipe that always stood out to me was one of a Cheddar Cheese Popover.
As a 5 year old, these Cheddar Cheese Popovers stood larger than life. So puffy. So cheese. I had to have them.
I convinced my aunt to help me make them. The recipe call for a certain amount of cheese. However, As we were making them, I remember thinking, that’s not cheesy enough. There needs to be lots of cheese thought this muffin. So, we added a little more cheese, and as my aunt turned around, I added even more. 😇 Even as a small child, I had a knack for making recipes my own. 😂
So, these Popovers were more like little cheesy muffins than a traditional popover, but they were delicious, so who’s complaining.
Below are what classic popovers look like. They traditionally accompany Prime Rib Roast dinners. These popovers are from Prime Cut Steakhouse in Orange.
Traditional Popovers from Prime Cut Steakhouse.
Cheddar Cheese Muffins
Anyway, I decided to experiment with making some cheddar cheese muffins.
Cheddar Cheese Muffins are a great side or starter to any meal. They also make a pretty nice little snack.
It’s hard to eating just one of these.
Super easy to make
Forget to buy dinner rolls for tonight? No Problem! These Cheddar Cheese Muffins are super easy to make. Unlike other dinner rolls, these Cheddar Cheese Muffins don’t require yeast or lots of time. All you need is a few ingredients, and you are ready to throw them together and pop them into the oven.
Steps to super cheesy Cheddar Cheese Muffins:
Preheat oven to 375 degrees Fahrenheit.
Generously butter two jumbo muffin tins or popover tins. I used 2 large muffin tins for a total of 12 muffins. You can use smaller tins if you like. You’ll just need more tins.
In a large mixing bowl, whisk the eggs until incorporated.
Whisk the milk into the eggs.
Sift the flour, baking powder, and salt into the egg mixture.
Add the paprika, dill, parsley, and herbs de Provence.
Gently stir in the melted butter, and the cheddar cheese. I used sharp cheddar cheese for this recipe.
Evenly distribute the batter among the muffin tins.
Pop them in the oven for about 27 to 28 minutes, or until a toothpick comes out clean.
The muffins should pop out of the tins very easily.
Cheddar Cheese Muffins.
Enjoy!
Cheddar Cheese Muffins
Ingredients
- 3 Large Eggs
- 2 Cups Milk
- 2 Cups Flour
- 1/2 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1/4 Teaspoon Paprika
- 1/2 Teaspoon Dried Dill
- 1/2 Teaspoon Dried Parsley
- 1/2 Teaspoon Herbs De Provence
- 8 Tablespoons Butter, melted. Plus, more butter to grease 2 jumbo muffin tins
- 2 Cups Shredded Cheddar Cheese
Instructions
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Preheat oven to 375 degrees Fahrenheit.
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Generously butter two jumbo muffin tins or popover tins. I used 2 large muffin tins for a total of 12 muffins. You can use smaller tins if you like. You'll just need more tins.
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In a large mixing bowl, whisk the eggs until incorporated.
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Whisk the milk into the eggs.
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Sift the flour, baking powder, and salt into the egg mixture.
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Add the paprika, dill, parsley, and herbs de Provence.
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Gently stir in the melted butter, and the cheddar cheese. I used sharp cheddar cheese for this recipe.
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Distribute the mixture evenly between the muffin tins.
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Pop them in the oven for about 27 to 28 minutes, or until a toothpick comes out clean.