Triple cheese & onion muffins

Triple cheese & onion muffins

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(13 ratings)

Prep: 15 mins Cook: 25 mins


Makes 12
Savoury fluffy cakes packed with cheddar, Parmesan, chives, spring onion and cream cheese - delicious fresh from the oven

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per muffin

  • kcal375
  • fat24g
  • saturates8g
  • carbs30g
  • sugars2g
  • fibre2g
  • protein10g
  • salt0.8g
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  • 150ml sunflower oil, plus extra for the tin
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 large egg
  • 284ml carton buttermilk, made up to 350ml with milk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 500g self-raising flour
  • 1 tsp English mustard powder
  • 140g mature cheddar, grated
  • 1 bunch spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small bunch chives, snipped
  • 25g parmesan (or vegetarian alternative), grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 200g full-fat soft cheese, gently diced into 2cm cubes


  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.

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Comments, questions and tips

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14th Sep, 2014
Tried feta as the soft cheese but, with the 1 tsp of salt, was way too salty for my taste. However, the recipe is excellent. Delicious muffins for a cheese lover and will try again with cream cheese or the suggestion of mozzarella below. The recipe turned out 18 muffins as well.
Gadget lady
27th Mar, 2013
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
26th Mar, 2013
Can´t wait to try these...think I´ll try with vegan cheese
1st Nov, 2012
Really tasty muffins!
12th Sep, 2012
Delicious straight out of the oven or re-heated but not wonderful when cold.
29th Aug, 2012
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.
30th Jul, 2012
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.
28th Jul, 2012
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?
5th Jul, 2012
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.
5th Jul, 2012
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


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