These cheddar muffins have a texture between a muffin and a biscuit. Light and fluffy like a muffin, but buttery and soft like a biscuit. SO GOOD! I've added a LOT of cheddar, too. That's the secret. Not much of a secret that lots of cheddar makes everything better though, right?

How to make cheddar muffins

There's no tricky steps to putting these muffins together. It's a simple combine dry, add wet and mix together kind of situation.

In a large bowl, combine all your dry ingredients, including the cheddar. (I like to use pre-shredded cheddar to make my life easier and save time. However, shredding your own cheddar will make the cheese more melt-y and smooth.)

Make a well in the center and add your wet ingredients. Mix just until fully moistened.

Feel free to add extra cheddar to make the flavor really come through. Also, the sharper the cheddar the better. In life and in these muffins, right?

Fill each muffin tin about ⅔ full and bake on a center rack at 400° for 18-20 minutes until the tops are lightly golden. Perfection!

Best muffin making tools

I like to use this muffin scoop so my muffins all come out the same size. And I love this muffin tin by Nordic Ware that comes with a lid. Perfect for bringing along warm muffins or cupcakes or just for storing. Bakes perfect every time and lasts forever. These make great gifts, too!

Ingredients for cheddar muffins

• All-Purpose Flour — or gluten free flour blend, like King Arthur Flour Measure for Measure.
  
• Baking Powder — the cheddar makes a heavy muffin, so baking powder is essential to give it a fluffier lift.
  
• Granulated Sugar — just a touch of sugar to enhance the creaminess of the cheese.

• Salt and Pepper to taste — feel free to add lots of pepper for a spicier muffin.
  
• Shredded Cheddar Cheese — the sharper the better. Pre-grated cheese will not work as well as a block that you grate yourself. Pre-grated cheese is coated in cellulose to keep it from clumping.
  
• Milk — whole milk will give it the best flavor and texture, but any milk will do.

• Egg — room temperature, see below for tips to getting ingredients to room temperature quick!
  
• Vegetable Oil

how to get room temperature ingredients — fast!

Eggs — speed up the process of getting eggs to room temperature by dropping them gently into a bowl or cup full of hot water (not boiling) and let sit 5 minutes. Done!

Yogurt or Milk — To get yogurt to room temperature quickly, simple place in a microwave safe bowl and microwave at 50% power in 15 second intervals, stirring each time.

Butter — the best way to soften butter to room temperature is to get a tall glass and fill with hot water. Let it sit for 2-3 minutes until the glass is hot. Empty the water and turn the glass upside down over the wrapped butter. Allow to sit for 5 minutes. this will gently warm the butter through to the center.

How to make extra large bakery-style muffins

It's really easy to make these muffins like the ones you get at a bakery — big enough for a filling breakfast. Try using these 6 cup muffin pans and scoop batter evenly between all 6 cups. Increase the bake time to 425 degrees F for 8 minutes and 350 degrees F for 15 minutes, checking center for doneness with a toothpick or fork.

The best way to store muffins

The best way to store muffins is in a zip top bag lined with a paper towel. The paper towel will soak up any extra moisture and keep the muffins from "sweating" and getting sticky. They'll keep at room temperature for up to 5 days or in the refrigerator for 7-10 days.

Can I freeze muffins?

Yes! Once muffins have cooled completely, place on a baking sheet, being sure they're not touching each other, and freeze for 30 minutes — this will make it easy to grab just one muffin at a time. Once frozen, place in a zip top bag and then another zip top bag to keep from freezer burn.

To reheat frozen muffins, pop one or two muffins in the microwave for about 15 seconds or until the center is warmed through. Top with butter and enjoy any time of day!