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New obsession: savory muffins!! These rosemary cheddar muffins are everything you didn’t know you needed until now. And the best part is, they are super simple to make! Soft, cheesy and herby muffins make perfect savory treat for breakfast or side dish at dinner. But let’s be honest, you’ll be snacking on these all week!
Not only do these rosemary cheddar muffins look delicious, they smell insanely good! Your house will be smelling like a bakery by the time you pull them out of the oven.
Looking for more easy breakfast recipes? Try these out!
Bakery-Style Blueberry Streusel Muffins
Avocado Toast with Eggs Feta Cheese and Chives
Bakery Style Morning Glory Muffins
Bakery-Style Rosemary Cheddar Muffins
What You Need for Rosemary Cheddar Muffins
- All purpose flour
- Baking powder
- Salt
- Sharp cheddar cheese
- Fresh rosemary
- Eggs
- Brown sugar
- Granulated sugar
- Butter
- Milk
- Sour cream
Why these muffins are perfection!
We wanted to make a muffin that checked all the boxes: very decadent, top-heavy, denser texture but still soft. It had to be a recipe that we could come back to every time even if the flavor changed from sweet to savory!
We landed on the perfect recipe and have made so many yummy variations, which you can find here.
The secret to making the perfect muffin top!
Ever wonder how bakeries get the tall muffin tops on their muffins? Here’s how you can get that bakery-style muffin top at home.
Start by bake the muffins on 425°F for 4 minutes. Then, lower the temperature to 350°F for the remaining 15 minutes. The higher temperature in the begging helps to quickly activate the baking powder and create that iconic muffin top.
Is it better to use fresh or dry herbs in muffins?
We recommend fresh herbs! They are going to give add a more delicate flavor to the muffins, which we prefer. If you only have dried rosemary on hand, it will work just as well. But make note that dried herbs have a stronger taste, meaning you don’t meed to add as much to the recipe.
When swapping dried herbs for fresh herbs, remember this ratio: 1 tsp fresh rosemary : 1/3 tsp of dried rosemary.
Do you need muffin liners to make muffins?
Personally, we can’t live without muffin liners! They make removing the muffins so easy and also reduce the amount of clean up you have to do afterwards. And it means you don’t have to scrape the pan to remove all the muffin bits that stick to the side.
If you don’t have muffin liners on hand, make sure you generously grease each muffin tin with some butter or cooking spray.
More delicious savory muffin flavors…
- Everything Bagel
- Maple Bacon
- Spinach and Feta
- Sausage and cheese
How do you store muffins?
If you do not plan on eating the muffins the same day, they will be good for 3-4 days in an airtight container or ziplock at room temperature.
You can also freeze the muffins. Place them in a single layer in a ziplock bag and freeze for up to 3 months.
How do you reheat frozen muffins?
- Thaw muffins at room temperature: Leave muffins on counter to thaw for 1-2 hours until completely thawed out. Warm them to your liking in the microwave for 10-15 seconds each.
- Reheat in the Oven: Preheat oven to a low temperature, 350ºF. Place on baking sheet and heat for 10-15 minutes until warm.
- Reheat in the Microwave: A quick way to reheat muffins is in the microwave. Unwrap and preheat for 30-60 seconds until warm. Timing will vary depending on how your microwave cooks.
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Bakery-Style Rosemary Cheddar Muffins
Description
Soft, cheesy herby muffins make perfect savory treat for breakfast or side dish at dinner.
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp rosemary chopped
- 1 cup cheddar cheese, grated
- 2 eggs
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup butter, melted
- 1/4 cup milk
- 1/2 cup sour cream
- Honey (to drizzle on top)
- Flakey sea salt (for topping)
Instructions
- Preheat oven to 350ºF. Prepare a muffin tin by placing muffin liners in each muffin cup. If you don’t have muffin liners, grease each muffin tin with butter or cooking spray.
- In a large bowl whisk together flour, baking powder, salt, rosemary and cheddar cheese. Set aside.
- In a medium bowl, mix eggs, sugars, melted butter, milk and sour cream until combined.
- Pour wet ingredients into flour mixture and mix until combined.
- Using an ice cream scoop (or 1/4 measuring cup), scoop batter into muffin tins. Bake for 18-20 minutes.
- Let muffins cool for 5-10 minutes. Option to drizzle with honey and sprinkle with flakey sea salt. Serve and enjoy warm!
