Easy Cheddar Cheese Muffins

fresh muffins
David Roth/Photolibrary/Getty Images
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 12 servings
Yield: 1 dozen muffins
Nutrition Facts (per serving)
138 Calories
8g Fat
13g Carbs
4g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 138
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 23mg 8%
Sodium 222mg 10%
Total Carbohydrate 13g 5%
Dietary Fiber 0g 2%
Total Sugars 1g
Protein 4g
Vitamin C 0mg 0%
Calcium 131mg 10%
Iron 1mg 5%
Potassium 41mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Muffins at dinner time are a nice change from serving bread and they are much easier to make than yeast rolls. These cheddar cheese muffins are great to mix up quickly before dinner is ready. They taste fantastic with many different meals, from beef to chicken. Kids and teenagers can also learn how to make these muffins for the family dinner.


  • 1 1/2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1/4 teaspoon salt

  • 1 teaspoon dry mustard

  • 3/4 cup shredded cheddar cheese

  • 1 teaspoon sugar

  • 1/4 cup vegetable oil

  • 1 large egg, lightly beaten

  • 1/3 cup milk

  • 1/3 cup water

  • Paprika, for sprinkling tops, for garnish

Steps to Make It

  1. Preheat the oven to 400 F.

  2. Grease a 12-cup muffin tin.

  3. In a medium bowl, combine the all-purpose flour, baking powder, salt, dry mustard, cheddar cheese, and sugar.

  4. In a small bowl, mix the vegetable oil, egg, milk, and water.

  5. Add the mixed liquid ingredients to the bowl of dry ingredients. Quickly mix the ingredients altogether, making sure not to overmix.

  6. Fill each muffin cup two-thirds full with the batter. Sprinkle paprika on the tops of each muffin cup. Bake at 400 F for 25 minutes or until done.

  7. Let the muffins cool in the muffin tin for about 10 minutes.

  8. Lift the muffins out with a spoon and serve them with butter.


  • These muffins can be frozen. Store the muffins in airtight bags to prevent freezer burn. Remove the muffins from the freezer as needed. Let them thaw before eating or warm them in the oven or microwave.
  • Buy baking powder in small quantities if you do not bake a lot. Baking powder loses its potency over time.
  • Use a spoon to get muffins out of the tin cups. If the muffins stick to the tin, run a butter knife along the sides of the muffins.
  • Never mix muffin batter until smooth. You want to mix the muffin batter until the flour is wet, but there are still lumps in the batter.
  • Store flour properly to keep it from spoiling.
  • Store shredded cheese in the freezer to prevent it from molding.

Recipe Variations

  • Make a baking powder substitute by combining 1 teaspoon baking soda and 2 teaspoons cream of tartar. This will replace the 1 tablespoon of baking powder called for in this recipe.
  • Egg substitute can be used in place of the egg.
  • You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Milk can also be replaced with water and nonfat dry milk. Use a dry milk powder conversion table to figure out how much dry milk to add to the water when replacing the milk in the recipe.
  • Milk can be replaced with soy milk.