Cheese muffins
Cheese muffins are the perfect, easy snack kids will love making and eating.
Cheese muffins are a great snack or addition to a picnic or packed lunch. They’re perfect for all the family, vegetarians, fussy eaters and toddlers alike. The best thing is they’re really quick and easy to make.
How can kids help to make cheese muffins?
This is a really easy recipe which means it’s a great one for children and beginner bakers to try. There’s also no need for any expensive equipment like mixers, all you need is a few bowls and some wooden spoons.
Kids can help to measure and mix everything together. Older children might be able to help grate the cheese before adding it to your muffing mixture.
My kids also enjoy filling up the muffin cases. This mixture is thicker than some muffin mixtures which makes it easier to do without making too much mess.
How do you store cheese muffins?
These muffins will keep in an airtight container for a few days. You can also freeze them if you want to keep them for longer. Simply wrap them individually in cling film then pop them in a freezer bag.
Make sure you defrost them fully before you eat them. You might also want to reheat them on a low heat in the oven before you serve them.
What cheese should I use?
These muffins taste best if you use a nice strong hard cheese. We always use a mature cheddar but you can add whatever you have in the fridge. Gruyère would work, as would something like red Leicester or a bit of parmesan.
Other lunchtime snacks you’ll love
If you liked these cheese muffins you might like some of our other easy lunch time treats:
Savoury muffins
Pizza pinwheels
Cheese and bacon muffins
Veggie fritters
Hedgehog rolls
Easy French toast
Cheese stars
Savoury scones
Useful equipment
You might need the following baking tools/gadgets to make these
Digital scales
Cheese grater
Mixing bowl
Measuring cups
Measuring spoons
Wooden spoons
Measuring jug
Muffin tin
Cupcake cases
Wire rack
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Ingredients
250g (1 ½ cups) self raising flour*
1 teaspoon baking powder
¼ teaspoon mustard powder
200g (2 1/5 cups grated) cheese (cheddar)
1 egg
175ml (¾ cups) milk
75g (1/3 cup) butter, melted
* If you don’t have self raising flour, swap it for an equal amount of plan or all purpose flour and add an extra 1.5 teaspoons of baking powder.
How to make cheese muffins
Preheat your oven to 190C / 180C Fan / 350F and line a muffin tray with paper cases.
Mix the dry ingredients together
Get your kids to measure the flour, baking powder and mustard powder out and add them to a mixing bowl. Make sure when your kids are adding the baking and mustard powders that they use their finger to level the teaspoon so that you add just the right amount.
If your kids are old enough, get them to help grate the cheese.
Add it to your mixing bowl and mix it all together. Set it aside for now.
Mix the wet ingredients
Start by getting your kids to crack the egg into a small bowl then add it to a separate mixing bowl. If any shell goes in (which it tends to when you’re baking with kids), simply fish the shell out with a larger piece of shell. Shell sticks better to shell than it does your finger.
Measure the milk out then add it to the egg. The easiest way of doing this accurately is to use the ml setting of a set of digital scales. You can use a measuring jug or measuring cups if you don’t have scales.
Finally, get your kids to measure the butter out then melt it in the microwave or in a pan on the hob.
Add the melted butter to the egg/milk mixture and whisk it together.
Add the dry ingredients to the wet ingredients
Get your kids to tip the dry ingredients into your mixing bowl with the wet ingredients.
Gently mix it all together with wooden spoons until it is all just combined. Don’t over mix it – it will be a little lumpy. Just mix it until you can’t see any flour.
Bake the cheese muffins
Get your kids to divide the cheese muffin mixture among the cases.
Bake the muffins for 18-20 minutes. They’re ready when they have risen and turned a nice golden brown colour. A cocktail stick or sharp knife inserted in the middle of a muffin should come out clean.
Remove them from the oven and leave them cool in the muffin tin.
Serve and enjoy.
Cheese muffins
Equipment
- Digital scales
- Cheese grater
- Mixing bowl
- Measuring cups
- measuring spoons
- Wooden spoons
- Measuring jug
- Muffin tin
- Cupcake cases
- Wire rack
Ingredients
- 250 g (1 ½ cups) self raising flour*
- 1 teaspoon baking powder
- ¼ teaspoon mustard powder
- 200 g (2 ½ cups) grated cheese (cheddar)
- 1 egg
- 175 ml (¾ cups) milk
- 75 g (⅓ cup) butter, melted
Instructions
- Preheat your oven to 190C / 180C Fan / 350F and line a muffin tray with paper cases.
Mix the dry ingredients together
- Measure the flour, baking powder and mustard powder out and add them to a mixing bowl.
- Grate the cheese and add it to your mixing bowl and mix it all together. Set it aside for now.
Mix the wet ingredients
- Add the egg, milk and melted butter to a separate mixing bowl. Gently whisk it so it is well mixed.
Add the dry ingredients to the wet ingredients
- Get your kids to tip the dry ingredients into your mixing bowl with the wet ingredients.
- Gently mix it all together with wooden spoons until it is all just combined. Don't over mix it – it will be a little lumpy. Just mix it until you can't see any flour.
Bake the cheese muffins
- Divide the cheese muffin mixture among the cases.
- Bake the muffins for 18-20 minutes. They're ready when they have risen and turned a nice golden brown colour. A cocktail stick or sharp knife inserted in the middle of a muffin should come out clean.
- Remove them from the oven and leave them cool in the muffin tin.
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