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I am indeed a sweet over savory person, but that doesn’t mean I don’t love and need a few good savory bakes too. Cheesy breads are generally my go to. But honestly, they are so good together. For these Cheddar Dill Muffins I took my Raspberry Buttermilk Muffins and adapted the base muffin from sweet to not, and added fresh chopped dill and lots of cheese. Are you in?
These are called cheddar dill, but they do not have to be only cheddar. I tested them using both all cheddar and a mix of cheddar and other cheeses. As long as you aren’t using solely parmesan cheese, feel free to swap out cheeses. I went with cheddar in the name though as it’s delicious, accessible, and has both the flavor and the meltability.
Baking Notes
One of the things with this muffin recipe that might seem out of the ordinary is you are going to rest your muffin batter before baking. I scooped my muffins out, then let them sit on the counter for about an hour before I popped them in the oven. This rest allows the starches to hydrate, and in theory create a loftier and more tender muffin. You could do this overnight in the fridge, or you can skip it all together if you’re short on time.
Cheddar Dill Muffins Key Ingredients
- Buttermilk – The buttermilk base of this muffin gives a ton of flavor, ensuring that they don’t feel bland if you get a bite with not much of the other flavors in it. You don’t need it to be overpowering but the tang pairs with the
- Dill – If you enjoy the flavor of a dill pickle, you will probably enjoy the flavor of these muffins. Fresh chopped dill has a bright flavor that’s a little earthy, sort of similar to fennel or anise. If you are using dried dill, you will want to decrease the amount by quite a bit as it can be incredibly strong.
- Cheese – I liked the pairing of a sharp white cheddar and Monterey jack, but other good cheeses to swap or add would probably be fontina, mozzarella, gouda, pepper jack (if you want a little spice) or provolone.
Ingredients
- 250 g AP Flour 2 cups
- 25 g Granulated sugar 2 tbsp
- 1 tsp Sea salt
- ¾ tsp Garlic powder
- 2 tsp Baking powder
- ¼ tsp Baking soda
- 56 g Unsalted butter ¼ cup, melted
- 50 g Vegetable/Canola oil ¼ cup
- 2 large Eggs room temperature
- 168 g Buttermilk ¾ cup, room temperature
- 125 g Cheddar cheese (or mix of cheeses) ~ 1 cup, grated
- 10 g Fresh dill ~¼ cup, chopped
Instructions
- In a medium bowl, weigh out flour, adding sugar, salt, garlic powder, baking powder, and baking soda. Whisk and set aside.
- In a large bowl, add your melted butter, oil, and eggs and whisk together by electric mixer or hand until well combined.
- Add your buttermilk and whisk into wet ingredients.
- Add your dry ingredients to your wet, and mix together using a rubber spatula. Do not overmix.
- Add in your grated cheese and chopped dill, and incorporate in.
- Portion out your muffins into a standard 12 cup muffin tin filling at least ¾ of the way, closer to full.
- Optional Let muffins rest on the counter for 1 hour, About 40 minutes in, preheat your oven to 425°F.
- Bake your muffins on the center rack for 5 minutes at 425°F, then reducing the temperature to 350°F for the remainder of the bake. Muffins will continue baking for another 15-18 minutes. They will be lightly golden on top when ready.
- Remove from oven and transfer muffins to a wire cooling rack. Allow to cool for 5-10 minutes before enjoying. Muffins will keep in an airtight container for about 3 days.
