These savory cheddar and herb muffins are a delightful twist on a classic, perfect for brunch or a quick snack.
Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing or lining with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a large mixing bowl, combine the flour, baking powder, and salt. Mix well to distribute the ingredients evenly.
Sifting the dry ingredients can help create a lighter texture in the muffins.
In another bowl, whisk together the eggs, milk, green onion, dry mustard, and pepper until well combined.
Ensure the eggs are at room temperature for easier mixing.
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the shredded cheddar cheese.
Avoid overmixing to prevent the muffins from becoming dense.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling the muffins slightly in the tin helps them set and makes them easier to remove.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a dollop of butter or cream cheese for added flavor.
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