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  • emilytamrd

Hearty Cheddar Cheese Muffins with Green Onions

There are some foods that, personally, I just don't find appealing to eat for certain meals. For example, I like leafy salads and all kinds of cooked vegetables. For breakfast, though? Ehhh, no.

And I have no problems with eating a bowl of cereal with milk for dinner if I get home extra late from work and don't have anything in the fridge ready to heat up, nor do I have a problem with All-Bran. But All-Bran is not a cereal that I care to eat at night.

There are other foods that I will readily eat any time. Carb-y, cheesy things come to mind. These savoury muffins are great for breakfast paired with fruit and are a delicious accompaniment to a bowl of chili or stew for lunch or dinner.

whole-wheat cheddar cheese muffins with green onions

Adapted from Cooks Country

Makes 12 muffins


1½ cup whole-wheat flour

1¼ cup all-purpose flour

1 tbsp baking powder

1 tsp salt

¼ tsp cayenne pepper

4 oz old cheddar cheese, grated (1 cup)

cup thinly sliced green onions (2 medium)

1½ cups milk

½ cup plain Greek yogurt

3 tbsp canola oil

1 large egg


Place oven rack in the middle position; preheat oven to 375° F. Grease a 12-cup muffin pan.

In a large bowl, whisk together the flours, baking powder, salt, and cayenne pepper. Add the cheese and green onions; use a fork to incorporate, breaking up any clumps of cheese. In a medium bowl, whisk together the milk, yogurt, oil, and egg until smooth. Pour the wet mixture into the dry; gently fold in with a rubber spatula just until combined (the batter will be very thick).

Using a ¼-cup ice cream scoop, drop heaping scoops of batter into each muffin cup. Bake until a toothpick inserted into the centre of a muffin comes out clean, 22 to 25 minutes, rotating the pan halfway through baking.

Let the muffins sit in the pan for 5 minutes, then remove to a wire rack and let cool for 10 minutes before serving.


I do not provide nutrition analyses of the recipes I post for various reasons, but mostly because I would rather not uphold diet culture messaging about choosing foods based on their caloric value or macronutrient composition. Humans survived for millennia without knowing the calorie and nutrient content of the foods they ate. They were fine – really.

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