Best Healthy Cheese And Herb Savory Muffins

Seriously, these are the BEST healthy cheese and herb savory muffins!

Want a super easy healthy savory lunch option? You came to the right place!

For years, I would make peanut butter and jelly sandwiches or turkey and cheese sandwiches. Staple lunches right?

However, as I continued this whole food and whole grain health journey… I got to the point where I wanted to work toward having every meal be healthy and decided to start testing out savory muffins.

Enter Best Healthy Cheese And Herb Savory Muffins

These are SO delicious, filled with cheddar cheese, garlic powder, onion powder, chop in fresh chives, and add in a few other fresh herbs. It is like eating a fluffy taste of heaven!

Also, this has been such a great way to change up our lunch menu, and it is such a fun way for the kids to have more variety to their lunch.

That being said, the best part is… They LOVE it!

Best way to use these muffins!

Good news! There is not just one best way to use these delicious muffins!

I put them with a bowl of soup, put them as a side for any meal that suits your fancy, with a pasta dish, honestly, the possibilities are endless.

For lunch, I will pair it with fresh fruit and a glass of whole milk. This is so filling and perfect for school lunches, you just can’t go wrong with a great recipe like this!

It doesn’t stop there though! We also will use it as a healthy breakfast option! Who doesn’t love some good savory breakfast muffins? Pair it with eggs and fresh fruit and you are on top of the world!

Have a picky eater, a fussy eater?

This savory muffin recipe will make a great addition to feeding them healthy whole foods, and winning their palate over, one amazing whole food recipe at a time!

What Kind Of Whole Wheat Flour?

So, this is a great question! I don’t bake or cook with all purpose flour or any white flour at that. Can you use that in savory muffin recipes? Sure! That being said, I know many of us are trying to get the healthiest food we could feed our families, so whole grain has been our choice of flour for a few years.

Does that mean we never use white flour? Of course not, it is just for the majority of our baking, we try not to.

Many recommend for pastries using soft wheat, while I agree that this definitely could work better texture wise. I have made these muffins with einkorn, hard white wheat, hard red wheat, and soft wheat. Every single one works great!

I feel like muffins are very forgiving with different flour types, so don’t be afraid to explore, using whatever it is you have on hand!

How long does this recipe take to make?

Prep time is usually 15-20 minutes. Baking time is about 20 minutes, and then I let it rest for about 15-20 minutes before serving.

I will often make a double batch of this so that we have extras for kids that want snacks later in the day.

For us, this is the perfect solution for when we don’t have bread already made. I could start this recipe at 11:15am and it is ready by our 12pm lunch hour. Who doesn’t love savoury muffins FRESH out of the oven? SO GOOD!

Do these muffins store well?

Yes, although they don’t normally stay around long enough for me to have to be worried about storing them… I recommend keeping them in an airtight container, I prefer to put them in the refrigerator, however if I know they will be gone in a couple days, it’s okay to leave them out at room temperature.

Best Healthy Cheese And Herb Savory Muffins: What you will need!

Ingredients:

2 1/4 cups whole grain flour of choice

1 tsp baking powder

1tsp baking soda

1 tsp salt

1 egg

1/2 cup olive oil or avocado oil

1 cup whole milk, I have also use almond milk

1 cup extra sharp cheddar cheese (you can use any grated cheese you want, think sharp cheddar taste the best in the muffin recipe)

Seasonings:

1/2 tsp garlic powder

1/2 tsp onion powder

2 Tbs of chives (I have also substituted chives with green onion and it works good too)

1 Tbs Parsly

Directions:

Preheat oven to 400ºF

1. In a large bowl mix the flour, baking powder, baking soda, and salt. Combine well.
2. In a medium bowl mix the egg, oil, and milk, then whisk together.
3. Take your wet ingredients and pour it into the large mixing bowl with the dry ingredients.
4. Once the wet and dry ingredients are combined fold in your herbs and cheese.
5. Oil your muffin tray with oil of choice or butter.
6. Fill each muffin tin up to about 2/3 of the way full, I usually use a measuring cup to help me out with this one.
7. Bake for 20 minuets.
8. Once they come out of the oven, I let them sit for at least 5 minutes, then I place them on a cooling rack for about 20 minutes before serving them.

That is it! Like I said, these are SO easy. We have this recipe at least once a week during the summer months but, may do it more during the fall and winter months.

If you enjoyed this whole grain recipe, you may also enjoy this SUPER EASY Quiche Recipe: Best Sautéed Spinach Crustless Quiche

Check these other Savory Whole Grain Muffins out:

Savory Whole Grain Spinach Muffins

Savory Whole Wheat Zucchini Muffins With Green Chiles

Happy Whole Grain Baking!

Only one life to offer,

~Andrea