Recipe By Whitney Carson
Published Jun 19th
Prep 15m Cook 20m Additional - Ready In 35m
Servings 12 large muffins Calories 448.2

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

Recipe 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

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease 12 large muffin cups.
  2. 2 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.
  3. 3 Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.

Nutrition Facts

  • Calories 448.2
  • Carbohydrate 52.3 g
  • Cholesterol 114.4 mg
  • Fat 19.7 g
  • Fiber 1.1 g
  • Protein 15.7 g
  • Saturated Fat 11.8 g
  • Sodium 943 mg
  • Sugar 19.9 g

Chef's Notes

These freeze well, but are best served warm, which you can achieve with the microwave.


  1. Too much sugar. Makes it taste like cornmeal. Wish I would have read the reviews first but the recipe is rated so highly I went with the original recipe. I gave serious pause when filling a half cup of sugar but added it anyway and regret it.
  2. Great base for a full on savoury muffin too! I only used 1T of sugar and went to town on additions! Made up the cheese quantity with cheddar, feta, mozzarella and parmesan, added onion, spinach, pepper, grated zucchini, red onion, cayenne pepper and nutmeg. Absolutely divine!!
  3. This is a great recipe if you are looking to make a sweet cheddar cheese muffin which is exactly what I was looking for. These are NOT a savoury muffin. The only change I made was I used half vanilla yogurt and half sour cream instead of plain yogurt because it was all I had. - Read more ...
  4. I followed the advice from other commenters and backed off a bit from the sugar and upped the cheese amount. The result was outstanding! My family devoured them. My stepdaughter ate two even though she initially was going to skip dinner because she wasn't hungry. Definitely on my remake list.
  5. I made these for a couple of foodie friends for lunch with soup and a salad. They tasted fabulous. I added 3/4 cup more cheese and they turned out perfectly. They wanted the recipe so they must have been good. I will definitely be making these again soon.
  6. I made these exactly like the recipe except I made mini muffins (cook only 13 minutes and keep an eye on them not to overcook). Used one T sugar only. I used half extra sharp and half medium sharp cheddar. I could only find a 7oz plain yogurt so I just used that with a - Read more ...
  7. these were so good! i scaled this down to three servings and it made 4 good size biscuits and one smallish one.. i reduced the sugar down to 1.5.. also added an extra 1/2 cup of cheese.. subbed canola oil for the butter.. added 1 tsp of garlic powder and 1/8 tsp of cayenne.. bf - Read more ...
  8. Really enjoyed these but found them a bit too sweet. Next time I make them I'll reduce the sugar.
  9. I liked the consistency of the muffins but I didn't find they had a cheesy taste at all. Next time I will add more cheese. They were fairly sweet but I didn't mind that.
  10. A good muffin really easy to make with good texture and taste. The cheese flavor was there but not too strong which worked for us. I served this with beef vegetable stew but I think they would go well with chili and other dishes as well. The extras stored well in a Ziploc bag for - Read more ...
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