These rich and savoury mature cheddar cheese and chive muffins recipe are a delightful treat using pantry staples and is perfect as a stand-alone breakfast or snack, or as an accompaniment to soups and salads.
It comes together in less than 15 minutes and is baked in another 15-20 minutes.
A few months ago I decided to make breakfast for my team on office days and decided to try the Snowflake recipe for Cheese & Chive Muffins. When I made it the first time I did giant muffins and one was enough to keep me full until dinner time. When I baked the aged cheddar and fresh chive muffins for the office I made regular-sized muffins and they loved it too. It has become the most requested breakfast in the past year, and competes with the daltjies for top spot.
This recipe yields 8 giant muffins or 12-14 regular-size muffins.
How to make tender cheddar cheese and chive muffins
- The use of cake flour, which is finely milled, ensures that the cheddar cheese and chive muffins have a soft and tender crumb.
- The baking powder contributes to their light and fluffy nature, giving them a pleasant, slightly airy feel.
- The grated mature cheddar cheese melts during baking, creating pockets of gooey, creamy cheese within the muffin, which contrasts nicely with the soft crumb. Don’t use regular cheddar as it is not savory enough and lacks the depth of flavor of mature cheddar or extra mature cheddar and may taste under seasoned.
- The chopped chives or herbs add a slight crunch and freshness and the cayenne pepper adds spice to each bite.
- The overall texture is moist but not overly dense, thanks to the balanced combination of milk and cooking oil, which adds moisture without weighing down the muffin.
- Refrigerate the grated cheese while preparing the rest of the ingredients so that it doesn’t get melty and soft. It may release too much oiliness when cooking.
The mature cheddar cheese is the star of the show, imparting a deep, rich, and slightly tangy flavor that is characteristic of well-aged cheddar. Its sharpness is complemented by the subtle heat from the cayenne pepper and the warmth of the mustard powder, both of which add depth and a hint of spiciness to the muffins. I tried this recipe with regular cheddar cheese and the flavor and piquancy was not the same; it definitely lacked enough seasoning.
The fresh chives or herbs bring a light, onion-like flavor that pairs excellently with the cheese, adding a fresh and slightly earthy note. The overall taste of these savory muffins with cheddar cheese and chives is savory and robust, with the cheese flavor being predominant, followed by the gentle heat and the freshness of the herbs.
What to eat with mature cheddar cheese and chive muffins
Mature cheddar cheese and chive muffins have a rich and savory flavor profile, making them versatile for pairing with various foods for breakfast or as a snack. These pairings not only complement the flavors of the mature cheddar cheese and chives muffins, but also create a more rounded and satisfying meal or snack.
Here are some suggestions that complement their flavors:
- Cream Cheese or Butter: Spread a bit of cream cheese or butter on warm muffins. This adds a creamy texture and a mild flavor that doesn’t overpower the cheddar and chive.
- Jam or preserves: Add a spoonful or two of raspberry or strawberry jam for a sweet and savoury combo.
- Eggs: Scrambled, poached, or soft-boiled eggs make a great accompaniment. The creaminess of the eggs balances the sharpness of the cheddar and the pungency of the chives.
- Smoked Salmon: For a luxurious breakfast or brunch, pair these muffins with smoked salmon. The smoky flavor of the salmon complements the cheesy savoriness of the muffins.
- Fresh Fruits: Serve with a side of fresh fruits like apples, grapes, or pears. The sweetness and acidity of the fruit provide a refreshing contrast to the rich flavors of the muffins.
- Avocado: Slices of ripe avocado or a scoop of guacamole can be a great topping or side. The buttery texture of the avocado pairs well with the muffins.
- Tomato Soup: For a comforting snack, serve these muffins alongside a bowl of creamy tomato soup. The acidity and sweetness of the soup complement the savory muffins.
- Cold Cuts or Charcuterie: Thin slices of ham, salami, or other cold cuts make a great pairing. The saltiness of the meat enhances the flavors of the cheese and chives.
- Greek Yogurt or Sour Cream: A dollop of Greek yogurt or sour cream on the side can add a tangy, creamy element, balancing the muffin’s richness.
- Salads: A fresh green salad with a light vinaigrette dressing can offset the richness of the muffins, making for a balanced and nutritious breakfast or snack.
- Pickles or Olives: For those who enjoy a bit of tang and bite, pickles or olives can be a great accompaniment, cutting through the richness of the cheese.
More breakfast recipes:
- 30 day Raisin Bran muffins
- Moist blueberry muffins
- Healthy Mango Berry smoothie bowl recipe
- Greek yogurt and Granola breakfast bowl
- Almond and Coconut breakfast pancakes
Mature Cheddar Cheese and Chive muffins
Ingredients
- 300 grams mature cheddar cheese grated
- 280 grams cake flour approximately 500 ml or 2 cups
- 20 ml baking powder approximately 4 teaspoons
- 5 ml mustard powder approximately 1 teaspoon
- 2.5 ml cayenne pepper approximately 1/2 teaspoon
- 90 ml chopped chives approximately 4 tablespoons
- 160 ml olive oil approximately 2/3 cups
- 2 large eggs
- 200 ml full fat milk approximately 4/5 cup
Instructions
- Heat the oven to 200 Celcius / 180 Fan / 392F / Gas mark 6
- Grate the mature cheddar cheese and refrigerate until required.
- Sift the flour, baking powder, mustard powder and cayenne pepper into a medium sized mixing bowl.
- Add the chopped chives and cheese and toss together lightly to combine.
- Into a 500ml measuring jug, add the eggs and oil. Fill the jug with milk up to the 500ml mark. This should be around 200ml or little more of milk.
- Lightly whisk the eggs, oil and milk together to combine.
- Make a well in the center of the dry ingredients and add the milk mixture.
- Mix lightly until just combined and no flour spots remain but the butter is still lumpy. Do not overmix as it will give you tough muffins.
- If using muffin paper cups, spoon the batter into the cups until nearly full. This will yield at least 12-14 muffins.
- Otherwise, grease the muffin pans and spoon the batter directly into the pan.
- For regular sized muffins bake for 15-18 minutes until golden brown. For giant sized muffins bake for 20-25 minutes until golden brown and cooked through. Test with a wooden skewer if you're unsure.
- Remove from the pans and cool on a wire rack.
- Serve lukewarm or at room temperature with butter and jam.
Notes
Nutrition
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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