These quick and easy high altitude cheese muffins are filled with mozzarella cheese and dried herbs, with a soft, fluffy texture similar to biscuits or scones. Serve these cheesy muffins warm with softened butter alongside scrambled eggs for a savory breakfast, or with a bowl of soup for dinner.
You might also like these high altitude recipes for cheese and herbs buttermilk quick bread, morning glory muffins, and parmesan pepper drop biscuits.
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Why You’ll Love This Recipe
Quick and Easy to Make. All you need is a bowl and spoon to mix up the batter!
Customizable with Herbs and Cheese. While I used mozzarella and thyme in my cheese muffins, you can use any variety of cheese and herbs that you like for flavoring your muffins.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Flour.
- Baking Powder + Baking Soda.
- Salt + Pepper.
- Dried Thyme + Italian Seasoning.
- Grated Cheese.
- Butter.
- Eggs.
- Sour Cream.
- Milk.
Instructions
- Preheat the oven to 400 F, and position a rack in the center of the oven. Lightly spray a muffin pan with non-stick baking spray.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, pepper, thyme, and Italian seasoning, until well combined. Stir in the grated cheese.
- Separately, whisk together the melted butter, eggs, sour cream, and milk, then add to the dry ingredients. Use a spatula to stir everything together just until combined into a thick, sticky, shaggy batter.
- Spoon the batter into the prepared muffin pan, dividing it between 12 muffin cups.
- Bake the muffins for about 18-20 minutes, until the tops spring back when gently touched and a toothpick inserted comes out clean.
- Remove the muffins from the pan, cool for several minutes, then serve warm with softened butter.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Store leftover muffins in an airtight container at room temperature for up to two days.
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High Altitude Cheese Muffins
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- 2 ¾ cups all-purpose flour, fluffed, spooned and leveled
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground black pepper
- ¼ tsp dried thyme
- ¾ tsp dried Italian seasoning
- 1 ½ cups grated mozzarella cheese or cheddar cheese
- ¼ cup unsalted butter, melted
- 2 large eggs, lightly beaten
- ¾ cup sour cream
- ½ cup whole milk
Instructions
- Preheat the oven to 400 F, and position a rack in the center of the oven. Lightly spray a muffin pan with non-stick baking spray.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, pepper, thyme, and Italian seasoning, until well combined. Stir in the grated cheese.
- Separately, whisk together the melted butter, eggs, sour cream, and milk, then add to the dry ingredients. Use a spatula to stir everything together just until combined into a thick, sticky, shaggy batter.
- Spoon the batter into the prepared muffin pan, dividing it between 12 muffin cups.
- Bake the muffins for about 18-20 minutes, until the tops spring back when gently touched and a toothpick inserted comes out clean.
- Remove the muffins from the pan, cool for several minutes, then serve warm with softened butter.
Notes
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