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Sometimes I see little kids at the mall with their parents and it brings me right back to when my mom used to take me along with her to run errands. I used to be bored out of my mind. I didn’t at all understand why or how my mom could spend what seemed to me hours, picking out fruits and vegetables – or worse yet – household stuff. There was a silver lining though – errands always ended with a trip to the library (yes, I was a nerdy kid) and a stop for cheddar cheese muffins.
There’s a Canadian muffin chain that is in almost every mall I’ve ever been to as a small child. They bake their muffins fresh throughout the day and the smell wafting from their little kiosks is absolutely intoxicating. I remember their chocolate chip muffins being especially good, but once I had a taste of their cheddar cheese muffin, I was a goner.
They’re sweet, savory, and extra cheesy. I’ve been trying to recreate them at home but it must be a trade secret because mine never turn out quite the same. However, once I tried making cheese muffins without attempting to create that childhood memory, I was pleasantly surprised. All cheese muffins are delicious. Especially when you’re using Canadian cheddar with some sliced green onions for a bit of depth.
Sweet and Savory Cheddar Cheese Muffins adapted from Betcha Can’t Eat Just One
makes 16 mini muffins
- 1 1/4 cup flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup shredded Canadian cheddar cheese, plus extra to finish
- 1/3 cup thinly sliced green onions
- 2 tablespoons melted butter
- 2 tablespoons oil
- 1/4 cup sugar
- 1 egg
- 1/4 cup buttermilk
- 2 tablespoons sour cream
Preheat to 425° and move a rack to top third of the oven. Lightly butter or grease a mini muffin tin.
In a bowl, mix together the flour, baking powder, baking soda, salt, cheddar, and green onions. Set aside.
In another bowl, whisk together the melted butter and oil. Add the sugar and mix until well combined. Whisk in the egg. When smooth, add in the buttermilk and sour cream. Add to the dry ingredients and fold until just combined, being careful not to over mix.
Scoop into your prepared pan and top generously with extra cheddar. Bake for 5 minutes and then turn the oven down to 350° and bake for 8-10 minutes or until cheese is golden brown and bubbly and a tester comes out fairly clean. Let cool in the tin for 10 minutes before removing. Enjoy warm!