Cheddar Herb Muffin Bites
I’m currently in the process of helping one of my readers plan a tea party themed baby shower. The minute she asked me for help creating an amazing brunch menu I knew these cheddar herb muffin bites were a must.
Besides being so cute and perfect for a tea party baby shower, they are downright addictive. These fluffy, golden muffins pack a big cheesy flavor and just melts in your mouth.
It’s all about the cheese when it comes to this recipe so be sure to use a quality brand with bold flavor. I prefer using at least one flavored cheeses for these muffins because it doesn’t require me to add in any spices or herbs to the muffin batter. The cheese does all the work!
I’m using Cracker Barrel’s premium cheeses; extra sharp cheddar for a tangy, classic flavor and Mediterranean Herb cheddar cheese for a hint of oregano, basil and rosemary. I’ve also made these using Cracker Barrel’s Jalepeno cheese and they were a hit as well.
You can find a variety of Cracker Barrels affordable, award-winning cheeses in most local grocery stores. I usually get mine from Target.
If you’re entertaining in the near future whip up a batch of these super easy, cheddar herb muffin bites using Cracker Barrels cheese and just watch how fast they disappear.
Watch me make the Cheddar muffin bites from start to finish!
Get the Recipe: Cheddar Muffin Bites
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons cold unsalted butter, grated
- 1 cup Cracker Barrel Extra Sharp Cheddar Cheese, grated
- 1/2 cup Cracker Barrel Mediterranean Herb cheddar cheese, grated
- 1 1/2 cups cold buttermilk
- Melted butter and parsley flakes, to brush on hot muffins
Instructions
- Preheat oven to 400 F.
- In a large bowl, whisk together flour, baking powder and salt.
- Cut in the butter, just until the butter is coated with flour mixture and crumbly.
- Stir in the cheeses until coated with flour mixture.
- Make a well in the center of the bowl and add buttermilk.
- Use a rubber spatula or your hands to gently incorporate the buttermilk into the dry mixture just until moistened.
- Batter will be very sticky. Do not over stir.
- Grease a mini muffin tin.
- Use a mini ice cream scoop to drop the batter into the muffin tin.
- Bake for 8-10 minutes until golden.
- Remove from oven and brush lightly with melted butter and sprinkle with parsley.
- Serve hot.
Notes
Add garlic & herbs to the melted butter mixture if desired.
Be sure the buttermilk and butter are cold.
Do not over stir. This will cause tough muffins.
I live in MN and can’t find the Mediterranean cheddar cheese in any stores. What cheese can I use to replace that? If any….I’m making these for Thanksgiving.
Disregard Diva I read on and I will try Target for the cheese.
I made these for my daughters last night, and they LOVED them! There were few left, so they took them to school for lunch. I will definitely be making these again on Sunday for my mother and mother-in-law for Mother’s Day Brunch!
Monique girl made these yesterday, DAMN these were the bomb. I couldn’t stop eating them. Called my neighbor down to give her 12 of them, she couldn’t stop eating them either. My daughter loved them & a couple of co-workers did too. The best part using the mini ice cream scoop & the mini muffin pan. These were so easy to make. Thank you again.
These are essentially mini version of Red Lobster’s cheddar bay biscuits. I just do a short cut and use Bisquick in place of ingredients 1,2 and 3. I will definitely try mixing the cheese and adding buttermilk next time. I also love the cute little muffin tin idea.
hardly wait to try them