Travel Snacks
Savoury Cheese & Garlic Muffins
Fluffy, golden muffins with cheddar and garlic-butter flavour — a portable savoury snack that can be baked ahead.
Watch the video
From the video What I Make Instead Of Buying Snacks While Traveling. Watch on YouTube for the full walkthrough.
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 minutes
- Serves
- 11 muffins
Ingredients
Garlic butter and cheese
- 3 tablespoons (50 g) unsalted butter
- 2 garlic cloves, finely grated or crushed
- 2 cups (200 g) shredded cheddar cheese
Dry ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet ingredients
- 1 large egg
- 1 cup milk
- ¼ cup sour cream or plain yoghurt
- ⅓ cup vegetable, olive, or another neutral oil
- ¼ cup finely chopped fresh parsley (optional)
- 1 garlic clove, finely grated or crushed
Instructions
- 1
Heat the oven to 350°F (180°C), or 320°F (160°C) fan.
- 2
Melt the butter with 2 garlic cloves. Generously brush 11 cups of a standard muffin tin, keeping a little garlic butter for the tops.
- 3
Whisk all the dry ingredients together in one bowl and all the wet ingredients together in another.
- 4
Pour the wet mixture into the dry mixture and stir only about eight times; some visible flour is fine.
- 5
Add the cheddar and fold as little as possible, only until the remaining flour is incorporated. The batter should stay lumpy.
- 6
Divide the thick batter among 11 muffin cups, filling each to the top.
- 7
Bake for 25–27 minutes, until domed and golden and a toothpick comes out clean.
- 8
Brush with the reserved garlic butter. Cool in the tin for 5 minutes, then transfer to a rack for at least 5 minutes.
Notes & serving ideas
- Cheddar or another flavourful melting cheese works best; mozzarella alone is too mild.
- Minimal mixing is the key to soft muffins.
- See the original RecipeTin Eats page for add-in ideas, substitutions and storage guidance.
