Best Dilly Cheese Muffins Recipes

SAVOURY CHEESE MUFFINS

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!

CHEDDAR CHEESE MUFFINS

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.

CHIVE AND DILL MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
• Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper together in a bowl. Stir in chives and dill.
• Whisk yogurt, eggs, and melted butter together in a separate bowl; add to the dry ingredients and stir until just blended into a batter.
• Pour 1/3 cup batter into each prepared muffin cup.
• Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing. Serve warm.

CHEDDAR DILL MUFFINS

Steps:

• Preheat oven to 400F. Grease a muffin pan with butter or cooking spray.
• In a large bowl, sift together flour, baking powder, salt and sugar.
• In another bowl, stir together egg, yogurt, milk and melted butter. Stir in dill.
• Add liquid ingredients to dry ingredients and stir to combine. Fold in cheddar cheese.
• Fill muffin pan 2/3 full with batter. Bake for 20 minutes or until a toothpick comes out clean.
• Let cool slightly before removing from muffin pan.

DILLY CHEESE MUFFINS

Steps:

• Preheat oven to 350.
• In a medium mixing bowl, beat the egg.
• Slowly beat in the milk.
• Stir in the Bisquick and blend until no lumps remain.
• Stir in the Cheese, Onion, Dill and Dash of Salt. Do not use too much salt. The mix is high in sodium and the cheese has plenty of flavor, as well.
• Spoon into 18 greased muffin tins. Make sure they are well greased, because the cheese can stick. I spray generously with PAM.
• Bake for 25-30 minutes in 350 degree oven.

DILL PICKLE RELISH CHEESE MUFFINS

Steps:

• 1. Mix these muffins by hand. To double, like I did, only use 1 egg. But if you are going to omit the relish, try adding a second egg to make up for the difference.
• 2. Put cheese on top of bisquick in a bowl. Sprinkle seasonings on top, and mix to blend. Put liquid ingredients together separately, then pour into the bisquick mix and mix just until blended. Put into the silicone muffin cups (or you could use paper muffin cups in a muffin tin, but the silicone makes them just pop right out very easily so that is how I make them). Bake at 350 degrees 20-25 min, but check after about 18 min.
• 3. If you want to use mini muffin pans, bake about 12 min, but could take longer.
• 4. I really like these warm, split in half from top to bottom, and then with a tad bit of butter on each piece.
• 5. I was thinking this would be good in corn bread mix, instead of using the bisquick!