Go Back
In the world of savory snacks, Cheese & Herb Muffins stand out as a delightful option that brings comfort and flavor to any table. These muffins are not just a simple baked good; they are a celebration of rich, cheesy goodness combined with the aromatic essence of fresh herbs. When you take a bite of a warm muffin, you are greeted by a soft, fluffy interior that bursts with flavor, making them perfect for breakfast, lunch, or as a snack throughout the day.
Print

Cheese & Herb Muffins with Whipped Bovril Butter

Indulge in the savory goodness of Cheese & Herb Muffins with Whipped Bovril Butter! These fluffy muffins combine rich cheese and fresh herbs for a delightful taste that's perfect for any meal or snack. The unique addition of Whipped Bovril Butter elevates them to gourmet status, offering a luxurious umami flavor. Enjoy them warm at brunch, with soups, or as party snacks. A delicious recipe to impress any guest! #CheeseMuffins #SavorySnacks #HerbMuffins #Baking #ComfortFood #GourmetCooking

Ingredients

For the Cheese & Herb Muffins:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

1 cup shredded sharp cheddar cheese

½ cup grated Parmesan cheese

¼ cup fresh chives, chopped

¼ cup fresh parsley, chopped

2 large eggs

1 cup whole milk

½ cup unsalted butter, melted

For the Whipped Bovril Butter:

½ cup unsalted butter, softened

1 tablespoon Bovril (or a similar beef extract)

1 teaspoon fresh lemon juice

Pinch of black pepper

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper muffin liners.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and garlic powder until well combined.

      Incorporate Cheese and Herbs: Gently fold in the sharp cheddar cheese, Parmesan cheese, chives, and parsley into the dry mixture.

        Combine Wet Ingredients: In another bowl, whisk together the eggs, whole milk, and melted butter until smooth.

          Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few small lumps are okay.

            Fill Muffin Tins: Divide the muffin batter evenly among the 12 muffin cups, filling each about ¾ full.

              Bake: Bake in the preheated oven for 20-25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

                Prepare Whipped Bovril Butter: While the muffins are baking, make the whipped Bovril butter. In a medium bowl, use a fork or electric mixer to cream together the softened butter, Bovril, lemon juice, and black pepper until fluffy and well combined.

                  Cool Muffins: Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                    Serve: Serve warm with a generous dollop of whipped Bovril butter on top of each muffin.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 muffins