Savoury Cheese Muffins

Savoury Cheese Muffins-8

These muffins were born due to the two rinds of cheese in my fridge. A nubbin of gruyere and a hunk of Parmesan, leftover from the sweet potato gratin I made last week, just sitting all lonely-like, wanting to be transformed into a mouthwatering, muffin-y cloud of goodness. Well, your wish is my command my cheesy friends.

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Hello amazing, delicious, cheesy muffins that I can’t stop eating!

Can I confess to you all that I love cheese? Have I made this declaration before? I’m not sure … but, it may be obvious that cheese is my favourite ingredient. I know I could never be a true vegan because of the mere existence of cheese. Vegetarian, maybe … no cheese again? No way. I do put my dollars down for organic cheese and find it to be a superior product to ‘the other stuff’.

So where were we? Oh yes, I was stuffing these muffins in my face 😉

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I was determined to make a nice savoury cheese muffin and these took three tries to perfect. The first attempt I used quinoa flour, hoping to come up with a nice, gluten free option, but it was no bueno. The consistency was like gummy glue. Not good. Attempt number two was using spelt flour, which I use a lot in baked goods, and while they turned out nicely, I used paper liners and they totally stuck to them! It took hours of cooling until I could, very gingerly, peel the paper liner from the muffin. Finally, I tried them using parchment liners and I had success. If that hadn’t worked, my next attempt would have been to grease and flour the tins.

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Adding in the fresh thyme made these little muffins absolutely pop. The combo with the cheese went so well. You could serve these up with some tomato soup or chili and a nice green salad and you’d have a pretty darn good dinner goin’ on.


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Savoury Cheese Muffins

Sharon Rhodes
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Cool 20 minutes
Total Time 45 minutes
Course Snack
Cuisine American
Servings 12
Calories 99 kcal



  • Preheat oven to 400 and butter and flour your muffin pans or line your muffin pan with parchment. Don’t use paper liners as they will stick
  • Whisk the eggs, then add the milk, melted butter, flour and salt and blend the mixture.
  • Add the thyme and cheeses and blend well
  • Pour the batter evenly among 9 muffin holes and bake for 30-35 minutes, until the tops have turned golden and a toothpick comes out clean
  • Let cool in the tin for 5 minutes then transfer to a baking rack for 15 minutes
  • I stored these in an airtight container on the counter


Serving: 12Calories: 99kcalCarbohydrates: 8gProtein: 4gFat: 5gSaturated Fat: 2gCholesterol: 38mgSodium: 79mgPotassium: 58mgFiber: 1gSugar: 1gVitamin A: 180IUVitamin C: 0.2mgCalcium: 89mgIron: 0.7mg
Keyword Savoury Cheese Muffins
Tried this recipe?Let us know how it was!

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  1. Awesome recipe. I love lemon curd… it’s the perfect combo of sweet tangy.
    Here is a another savoury muffin recipe I often make.

    Cheers jen

    1. Hi Gayle! You could try replacing the spelt flour with gluten free all purpose flour. I believe Bob’s Red Mill brand makes a reputable one. Thanks for stopping by 🙂

      1. Thank you and sorry for the very late reply. just made these with GF flour, added 1/4 polenta and used Fines Herbes combo due to lack of Fresh Thyme. Magnificent!! Thank you!

  2. I love, LOVE cheese too! These look amazing – both because of the gorgeous photos and because, well … they have cheesy goodness emanating from every wonderful crumb! I want to join you in the stuffing-these-muffins-in-my-face fun! Fabulous! Pinning ASAP and wanting these in my belly quick-quick!!! 😀

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