Best 6 Early Riser Cheddar Muffins Recipes

Kickstart your day with a burst of cheesy goodness with our delectable Early Riser Cheddar Muffins! These savory muffins are not just any ordinary breakfast treats; they're packed with a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. With a tender, fluffy crumb and a golden-brown crust, these muffins are the perfect grab-and-go breakfast or a delightful snack to keep you energized throughout the day.

Drizzle a luscious honey glaze over the muffins, adding a touch of sweetness that perfectly complements the sharp cheddar cheese. For those who love a hint of heat, sprinkle a dash of cayenne pepper into the batter, creating a subtle warmth that awakens your senses. And if you're craving a veggie-packed muffin, try our Zucchini Cheddar Muffins variation. Bursting with grated zucchini and a sprinkle of Parmesan cheese, these muffins offer a delightful crunch and a boost of nutrition.

For a gluten-free option, our Almond Flour Cheddar Muffins are the answer. Made with almond flour and coconut flour, these muffins provide a delicious alternative that's just as satisfying as the original. And for those with egg allergies, our Vegan Cheddar Muffins are a delightful treat. With a combination of plant-based milk and vinegar, these muffins deliver a fluffy texture and a rich cheesy flavor that will leave you utterly satisfied.

Indulge in our collection of Early Riser Cheddar Muffins, featuring variations that cater to different dietary preferences and flavor profiles. From the classic cheddar muffin to the unique zucchini and almond flour options, these muffins are a versatile addition to your breakfast or snack routine. Embrace the goodness of cheddar cheese in every bite and start your day off right!

Let's cook with our recipes!

SAVOURY CHEESE MUFFINS

Savoury Cheese Muffins image

Recipe video above. They taste like cheesy garlic bread - in muffin form! If you want lovely high domes as pictured, this makes 11 muffins. It's irritating, I know, but such is life. See notes for Add In options!

Provided by Nagi | RecipeTin Eats

Categories Appetizer Breakfast Sides

Time 35m

Number Of Ingredients 13

Ingredients

3 tbsp / 50g salted butter (unsalted + salt)
2 garlic cloves (, crushed)
2 cups / 200g grated cheddar cheese ((Note 1))
2 cups / 300g plain flour (all purpose flour)
1 1/2 tsp baking powder
1/2 tsp baking soda / bi-carb soda ((Note 2))
1/2 tsp salt
1 egg (large, about 60g / 2 oz) (, lightly whisked)
1 cup milk (full or low fat)
1/4 cup / 60 g sour cream ((or plain yoghurt))
1/3 cup / 85 ml vegetable oil ((or any plain oils, not olive oil))
1/4 cup finely chopped fresh parsley ((Note 3))
1 garlic clove (, crushed)

Steps:

Preheat oven to 180C/350F (standard) or 160C/320F (fan).
Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Mix.
Brush a 12 hole standard muffin tin generously with butter, being sure to slather with some garlic. Reserve some butter to brush tops.
Whisk Dry ingredients in a bowl.
Whisk Wet ingredients in a separate bowl.
Pour Wet into the Dry ingredients bowl. Mix 8 times. Add cheese, mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
Divide between 11 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin to top (if in ball shape due to scooper, leave as is). See video.
Bake for 22 - 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
Remove onto cooling rack, brush with remaining butter (microwave again if needed) and cool slightly before getting stuck into them!

Nutrition Facts : Calories 275 kcal, ServingSize 1 serving

CHEDDAR MUFFINS

Cheddar Muffins image

These easy Cheddar Muffins are only 4 ingredients! They go great with any meal and are super easy to make.

Provided by The Southern Lady Cooks

Categories bread

Time 37m

Number Of Ingredients 4

Ingredients

2 cups self-rising flour
2 cups buttermilk (can use regular milk)
2 cups shredded cheddar cheese
1 1/2 teaspoons garlic powder

Steps:

Whisk together the flour, cheese and garlic powder. Stir in the milk. Spray a 12 cup muffin tin and fill each cup. Bake in preheated 400 degree oven for 25-30 minutes.

CHEDDAR CHEESE MUFFINS

Cheddar Cheese Muffins image

Nice bread-like cheese muffins. Not overly cheesy, but feel free to add more. One of my favorites!

Provided by Whitney Carson

Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1 ½ cups shredded Cheddar cheese
1 cup plain yogurt
2 eggs, beaten
¼ cup butter, melted

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease 12 large muffin cups.
Mix flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl; stir Cheddar cheese into the flour mixture. Pour yogurt, eggs, and butter over the flour mixture; stir until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups.
Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 52.3 g, Cholesterol 114.4 mg, Fat 19.7 g, Fiber 1.1 g, Protein 15.7 g, SaturatedFat 11.8 g, Sodium 943 mg, Sugar 19.9 g

CHEDDAR MUFFINS

Cheddar Muffins image

A moist, cheesy muffin studded with sweet red pepper and green onions is so satisfying during the winter months. I recommend making a double batch because these disappear in a flash! -Maria Morelli, Kelowna, British Columbia

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 15

Ingredients

2-1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon Italian seasoning
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1-1/2 cups buttermilk
1/3 cup canola oil
2 garlic cloves, minced
2 cups shredded cheddar cheese
4 green onions, sliced
1/2 cup finely chopped sweet red pepper
2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry
1/3 cup shredded Parmesan cheese

Steps:

Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, Italian seasoning, baking soda and salt. In another bowl, whisk egg, buttermilk, oil and garlic until blended. Add to flour mixture; stir just until moistened. Fold in cheddar cheese, onions, pepper and sun-dried tomatoes., Fill greased muffin cups three-fourths full. Sprinkle with Parmesan cheese. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 230 calories, Fat 12g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 394mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.

CHEDDAR CHEESE MUFFINS

Cheddar Cheese Muffins image

This recipe came from a lady who worked in the Bell Canada cafeteria for many years. They were a favourite coffee break snack for most employees.

Provided by CountryLady

Categories Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 9

Ingredients

1 cup milk
3 tablespoons unsalted butter, melted & then cooled
1 large egg, lightly beaten
1 pinch cayenne pepper
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
3/4 cup grated sharp cheddar cheese

Steps:

Preheat oven to 350 degrees F.
In a large bowl, combine milk, melted butter, egg& cayenne.
In a second bowl, sift together flour, baking powder, sugar& salt.
Stir in cheese.
Add flour mixture to milk mixture and stir batter until it is just combined.
The batter should be lumpy.
Spoon the batter into muffin tins (buttered or lined) filling each about 2/3 full.
Bake 20- 25 minutes.

Nutrition Facts : Calories 143.9, Fat 6.5, SaturatedFat 3.9, Cholesterol 33.4, Sodium 248.2, Carbohydrate 16.3, Fiber 0.5, Sugar 1.1, Protein 4.9

EARLY-RISER OVEN OMELET

Early-Riser Oven Omelet image

Everyone will rush to the table when you serve this big fluffy omelet. Packed with tomato, broccoli, ham and cheese, it makes a hearty brunch dish that easily serves a bunch. -Wendy Fawcett, Gillam, Manitoba

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

10 large egg whites
5 large eggs
1 cup fat-free milk
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
1-1/2 cups cubed fully cooked ham
1 cup chopped fresh broccoli
1 cup shredded reduced-fat cheddar cheese
1 medium tomato, seeded and chopped
3 tablespoons finely chopped onion

Steps:

In a bowl, beat the egg whites, eggs, milk, seasoned salt and pepper. Pour into a greased 10-in. cast-iron or other ovenproof skillet. Sprinkle with the ham, broccoli, cheese, tomato and onion. Bake, uncovered, at 350° until eggs are almost set, 30-35 minutes. Broil 4-6 in. from the heat until the eggs are set and top is lightly browned, 1-2 minutes.

Nutrition Facts : Calories 216 calories, Fat 10g fat (4g saturated fat), Cholesterol 183mg cholesterol, Sodium 805mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

Tips:

To make sure your muffins are moist and fluffy, use buttermilk instead of regular milk.
For extra cheesy muffins, add 1/2 cup of shredded cheddar cheese to the batter.
If you don't have any muffin liners, you can grease a muffin tin and pour the batter directly into the cups.
To make sure your muffins are cooked through, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
These muffins are best served warm, but they can also be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

These Early Riser Cheddar Muffins are the perfect way to start your day. They're easy to make, delicious, and packed with protein. Whether you're enjoying them for breakfast, lunch, or a snack, these muffins are sure to be a hit.