Triple cheese & onion muffins

Triple cheese & onion muffins

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(8 ratings)

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Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

Makes 12

Savoury fluffy cakes packed with cheddar, Parmesan, chives, spring onion and cream cheese - delicious fresh from the oven

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per muffin

kcalories
375
protein
10g
carbs
30g
fat
24g
saturates
8g
fibre
2g
sugar
2g
salt
0.8g

Ingredients

  • 150ml sunflower oil, plus extra for the tin
  • 1 large egg
  • 284ml carton buttermilk, made up to 350ml with milk
  • 500g self-raising flour
  • 1 tsp English mustard powder
  • 140g mature cheddar, grated
  • 1 bunch spring onions, sliced
  • small bunch chives, snipped
  • 25g parmesan (or vegetarian alternative), grated
  • 200g full-fat soft cheese, gently diced into 2cm cubes

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Method

  1. Heat oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Whisk the oil, egg and buttermilk. In a mixing bowl, mix the flour, 1 tsp salt and mustard powder, then stir in the cheddar, spring onions, chives and half the Parmesan.
  2. Use a large spoon to gently fold the wet ingredients into the dry – don’t overmix, just lightly combine. With the final few folds, mix in the soft cheese cubes. Spoon the mixture between the holes in the tin (they will be quite full), scatter with the remaining Parmesan and bake for 25 mins.

Recipe from Good Food magazine, July 2012

Comments, questions and tips

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Comments

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Gadget lady's picture
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I did these for a cake stall at a charity fashion show. they went down great got more that 12 I used mozzarella will do them agaim

ericav's picture

Can´t wait to try these...think I´ll try with vegan cheese

jbolding's picture
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Really tasty muffins!

katgarbutt's picture
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Delicious straight out of the oven or re-heated but not wonderful when cold.

rachelulu's picture
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Absolutely delicious!

I used feta cheese as the soft cheese, put the dough in cupcake cases rather than greased tins and the result was so tasty. The consistency was like a really light scone and they went down well with the whole family especially the two little toddlers.

As previous people have mentioned they are definitely better straight from the oven.

bethocallaghan's picture
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Also found the dough a funny consistency but they baked well. did make 18 not 12 though and not amazingly interesting -prefer some cheese scones.

becky123's picture
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The first time I made these, they were fantastic, light, fluffy, tasty and a five star recipe. Made them again yesterday, and really not good, lacking in flavour and tough and really greasy in the muffin tray. Not sure if I was lucky the first time or did something wrong the second?

pammiejay's picture
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I got 16 large muffins out of this mixture. delicious straight from the oven. found them dry and claggy if not from the oven. They freeze well and warmed up in oven, nice with soup. OK, but think there are better savoury muffin recipes out there.

pillel's picture

to vjforsy: the ingredients suggest "soft cheese", which does not exactly mean "cream cheese"... I used a feta-like product and it worked well. Very salty, of course, so this must be considered when adding extra seasoning to the mixture

vjforsy's picture

I want to make this recipe (as I'm a bit of a cheese addict!). However, how on earth do you cut cream cheese into cubes?!

jpn201's picture
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Just made these and they are delicious, especially when still warm. I also had too much mixture and ended up with 18 muffins. I added some black pepper to the wet ingredients as well but only because my partner loves lots of pepper in cooking. My problem now is I must stop eating them, having just enjoyed two in quick succession!

pinktonia72's picture

Need advice- recipe didn't quite work out! Mix was too thick and doughy unlike usual muffin mixes. Also made a huge quantity - far more than 12 hole muffin tin! Followed ingredient list to the letter! Help, please anyone!?

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