Carla's Leek & cheese muffins

Carla's Leek & cheese muffins

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(16 ratings)

Prep: 10 mins Cook: 30 mins


Makes 9
Young Good Food reader Carla loves making up her own recipes, like these easy snacks that go brilliantly with soup

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal209
  • fat14g
  • saturates3g
  • carbs16g
  • sugars1g
  • fibre1g
  • protein5g
  • salt0.4g
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  • 175g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ¼ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • ½ tsp allspice
  • 50ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 egg, beaten with a fork



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100ml vegetable oil
  • 1 leek, finely chopped



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 75g cheddar, finely grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…


  1. Heat the oven to 180C/160C fan/gas 4 and line a muffin tin with 9 cases. Mix all the dry ingredients until combined, then gently stir in the milk, egg and oil.

  2. Gently fold in the leek and Cheddar. Spoon the mixture evenly into the muffin cases and place in the oven. Bake for about 25 mins, then check – they may need a little longer. These taste great served with either spinach soup or with a dab of butter.

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Comments (28)

nihtshade's picture

was happy with the way these turned out i added 100g of cheese and put them in fairycake cases as that was what i had (had to keep checking on them so they wouldnt burn) and they were perfect to take with us for a picnic i think it would have been to much if i had used muffin cases as suggested as we had young children with us and they seemed to enjoy them too

nloxygen's picture

Made these today, but with the addition of some sliced gammon that was too salty on its own and used about 100g of cheddar. I also followed mealieazur's advice and added 50 mls more milk and an extra egg which made the texture much lighter.

I might add a pinch of salt next time, but otherwise delicious! Went great with asparagus soup!

sjpage7's picture

So tasty!!!! Went down really well at a picnic :)

isadoradumpling's picture

Fate! I bought leeks yesterday and have visitors from England tommorow........

sjpage7's picture

Really yummy - I used olive oil & extra extra mature cheddar. Mixture was very thick, not sure if that means I got it wrong? But they tasted amazing!

claire13birchwood's picture

I too found these very heavy and tasteless -I was surprised not to see any addition of seasoning within the recipe, but decided to stick with it. I think they need a good amount of salt and more cheese, and sprinkling of extra cheese on top before baking may help.

vikkiekaye's picture

Muffins are not the term for these! They're like little crumbly slightly lighter rock cakes. Did eat with soup, but butter is needed to bring out the cheese. I was concerned the moment I combined the mixture. It is far too thick and dense which presents any rising. I would only use this recipe to cook as dumplings, but as muffins, then I can only rate it as 2*.

framboiseboo's picture

I would call these Scones and not muffins as they are heavy and not light like a cake. I filled mine with diced pear, lots of stilton, bit of chili powder and lots of ground campot pepper. I was disappointed that these are not muffins, the flavour, despite adding LOTS of blue stilton, doesn't come out, but the pear pieces were cooked to perfection. Wierdly, despite the stilton, they lack a salty tast. I am mainly tasting pepper and pears. These are pleasant, though far from amazing when warm, not sure what they'll be like for the party I'm planning in a couple of days, served cold (no oven in the fete hall). I'm wondering whether they'll be dry and miserable when cold.

clemstone's picture

Followed the recipe to the letter but added strong cheddar cheese and still very disappointing. Mixture was dry and heavy, not at all like muffin batter. Tried to salvage but no good. Cook anyway and as expected muffins were dense and dry. Pretty tasteless too.

laralou's picture

Oooo so should have looked at these comments before cooking as yes they looked dreadful before putting in to bake i was thinking they were going to be a disaster haha!! (but they werent) did find a little too thick the mixture so added a touch more milk but kept everything else exact and they aare amazing!!! Have made them as a healthy treat for my daughter as baby led weaning, and my partner as a healthy TREAT as im not letting us have any 'bad' food in the house! Saying this i may have eaten them all before they get to try them. Absolutly delicious, very quick and easy to make. Next time going to add seeds and garlic. The world is our oyster with these beauties!!

mealieazur's picture

Gorgeous muffins but I have tweeked the recipe to add more flavour! Firstly, I added 50ml more milk and an extra egg as the mixture was a bit heavy. I add a dash of Worcester Sauce, a handful of chopped chives and a little Paprika. Top with grated cheese and a sprinkle of Paprika before baking. Delicious!

spdk1969's picture

These are great partners to salads, and as other people have commented, to soups.
They look terrible before you baked them - but don't let that put you off - they end up prettier and very tasty indeed.
Next time I'll try with gruyere instead for bigger cheese punch

teaandcakegreat's picture

Just made these beauties, I'm a big cheese lover so doubled the suggested quantity and used a red leicester with chilli, a crushed garlic clove, a diced shallot instead of the leeks and a glug of worcestershire sauce. I upped the quantites of bicarb and baking powder by 1/4 tsp and added a squirt of mustard mayo to bind. Cooked for 20 minutes and removed from the oven and sprinkled with left over grated cheese. Returned to bake for a further 5 mins and then served them warm with butter.

Result was fantastic, great recipe which can be adapted to experiment with new flavours!

woodburnerbaker's picture

i made two batches 1 with chedder and 1 with parmasen, both yummy will make again, also baked on the wood burner :)

forager's picture

The mixture was quite a bit thicker than I expected, and as a result they did not cook in the 25 minutes. I had to leave them in the oven for nearly an hour to develop a nice crust on the bottom, however the strong cheddar came through well and they were a nice savoury accompanyment for a vegetable soup.

gmarzuki's picture

Lovely & easy to make. I used self-raising flour as I didn't have plain flour at the time, thus I left out the baking powder. Came out well. Will try with plain flour next time.

nwillcoc's picture

I really like these as they are so quick and easy to make. I've made them over and over. I add some mustard to the mix and use a strong cheese.

karikari's picture

I didnt have leek so i used one grated carrot instead, and it turned out brilliantly. really easy to make, only took about 15 mins, but made only 7 muffins, possibly i didnt measure everythin correctly as i didnt have a measuring cup. but would definitely make again and possibly substitute some of the flour for cornmeal to make it healthier.

hphillips's picture

i made two batches. delicious!

princesskitty29's picture

I LOVE these muffins! I make them all the time now! My partner and I have had them with soup and salads, they are very versatile. They will be great for picnic's and nibbles at parties. They are very tasty! If my partner hasn't eaten them all before they've cooled down then I freeze some and get them out as needed. Yum!


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