Mary Berry Cheese Muffins Recipe

This versatile Mary Berry Cheese Muffins Recipe is a savory baking staple that combines the sharp punch of mature Cheddar with a tender, buttery crumb. Quick to assemble and endlessly adaptable, these muffins make a fantastic alternative to sandwiches for lunchboxes or a warm accompaniment to a bowl of soup.

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Mary Berry Cheese Muffins Ingredients

The Dry Ingredients:

• 250g (9 oz) Self-Raising Flour: Ensures the muffins are light and fluffy rather than dense.
• 1 tsp Baking Powder: For extra lift.
• 1/2 tsp Salt & 1/4 tsp Cayenne Pepper: The cayenne doesn’t make them spicy, but enhances the cheese flavor beautifully.

The Wet Ingredients:

• 50g (2 oz) Butter: Melted and cooled slightly.
• 1 Large Egg: Lightly beaten.
• 250ml (9 fl oz) Milk: Semi-skimmed or whole milk works well.

The Flavor:

• 100g (4 oz) Mature Cheddar Cheese: Grated. Strong cheese is essential so the flavor doesn’t get lost in the flour. (Reserve a little for topping).
• 1 tsp Mustard Powder: (Optional) Adds a savory depth.

How To Make Mary Berry Cheese Muffins

1. Prep: Preheat your oven to 200°C (180°C Fan / Gas 6). Grease a 12-hole muffin tin well with butter or line it with paper cases.
2. Combine Dry Mix: In a large bowl, sift together the self-raising flour, baking powder, salt, cayenne pepper, and mustard powder (if using). Stir in most of the grated cheese, keeping back a small handful for the tops.
3. Whisk Wet Mix: In a separate jug, whisk the milk, egg, and melted butter together until combined.
4. Mix: Pour the wet ingredients into the bowl of dry ingredients. Mix gently with a metal spoon. Golden Rule: Do not overmix. Stop as soon as the flour is just dampened. The batter should look lumpy and rough.
5. Fill: Divide the mixture evenly among the muffin holes. They should be fairly full.
6. Top and Bake: Sprinkle the reserved grated cheese over the tops of the wet batter. Bake in the preheated oven for 20–25 minutes. They should be well-risen, golden brown, and firm to the touch.
7. Cool: Leave them in the tin for 5 minutes to firm up (cheese makes them soft when hot), then transfer to a wire rack.

Recipe Tips

• Cheese Strength: Always use “Mature” or “Extra Mature” Cheddar. Mild cheese will result in a bland muffin that just tastes like plain bread.
• Add-Ins: This is a base recipe. Feel free to add chopped chives, diced cooked bacon, or even finely chopped sundried tomatoes for extra flavor and color.
• Texture Check: If you mix until the batter is smooth, the muffins will be tough and have “tunnels” inside. Lumpy batter = tender muffin.
• Greasing: If not using paper cases, grease the tin thoroughly, including the flat top surface between the holes, as the cheese topping can stick as it melts.

What To Serve With Cheese Muffins

• Tomato Soup: The ultimate dunking partner.
• Pickle/Chutney: Serve warm with a side of ploughman’s pickle or onion marmalade.
• Ham Salad: A great carb component for a cold lunch plate.
• Butter: Split them while warm and spread with salted butter.

How To Store Cheese Muffins

• Room Temperature: Store in an airtight container for up to 2 days.
• Reheat: These are infinitely better warm. Microwave for 10-15 seconds or wrap in foil and warm in the oven.
• Freeze: Wrap individually and freeze for up to 3 months. Perfect for pulling out one at a time for lunchboxes.

Mary Berry Cheese Muffins Nutrition Facts

• Calories: 180 kcal
• Fat: 9g
• Carbohydrates: 18g
• Protein: 6g
• Calcium: 120mg

Nutrition information is estimated per muffin.

FAQs

Try More Recipes:

• Mary Berry​ Apple Crumble Muffins Recipe
• Mary Berry​ Carrot Cake Muffins Recipe
• Mary Berry Double Chocolate Chip Muffins​