You can adjust the simple wrap’s components to suit your tastes. Use your barbecue to prepare this simple summer delight. Your oven will perform flawlessly throughout the winter. The final result will have the same flavor as something you may get in a full-service restaurant, only you’ll be eating it at home!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 large muffins |
Ingredients
- 2 cups all-purpose flour
- ½ cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups shredded Cheddar cheese
- 1 cup plain yogurt
- 2 large eggs, beaten
- ¼ cup butter, melted
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup jumbo muffin tin.
- Whisk flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl. Stir in Cheddar. Add yogurt, eggs, and melted butter; stir just until the dry ingredients are moistened. Spoon into the prepared muffin cups.
- Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.
- These freeze well and can be thawed and warmed in the microwave.
Reviews
On our first date my husband took me to a restaurant call Harrigan’s in Oklahoma City, I loved their cheese rolls and this recipe is the closest I’ve found. I did reduce the sugar to 1/4 cup. I was expecting these to be a batter bread but it’s a very wet dough. No matter! They were delicious!
I read the reviews before I made them. Less sugar, no yogurt on hand so I used cream cheese and heavy whipping cream. They came out wonderful.
I really don’t know what the fuss is about with this recipe…I made them today according to the directions because I always like to try them the way they were published then put my own touch on them if I want to change them. These, to me, are just tasteless. No real flavor; others recommended to add onion powder or garlic powder but I don’t feel it will be helpful. I won’t be making these again.
Amazing recipe! Only change was I added half cup of heavy cream and half cup yogurt. I also added more cheese and grated more on top so it looks more cheesy!!
These are delicious, and went great with our gumbo. I added 1/4c sugar instead if 1/2.
This recipe is fantastic, easy and the muffins turned out delicious! Based on other reviews, I added about 1/3 cup of sugar instead of 1/2 and I put in caramelized onions and impossible sausage as a filling. The muffins are savory, moist, super satisfying and the whole family loves them! I’ll be coming back to this one regularly. Thank you so much for sharing it!
These were so soft and melt in your mouth kind of savoury muffins! I think it’s best recipe I have ever tried thank you for sharing will definitely be making these every week
Delicious! I will make these muffins again, maybe try 1/4 cup instead of 1/2 cup sugar.
Added more cheddar I have made these a few times Easy and delicious
They definitely need more cheese and less sugar. They have come out really moist hubby likes them don’t think they are going to last long to be able to freeze.
Love this recipe! I used half the sugar and two cups of cheese, and they were a big hit. I have a feeling these muffins are going to be on our table often.
We had these muffins with soup for dinner tonight. They were dense but moist and satisfying! I did make couple changes to the recipe. I used olive oil for the butter and cut the sugar to 3 tablespoons, as I wanted the muffins to be savory. The recipe made 14 muffins for me.
Whatever you do, do not decrease the amount of sugar! There is so little (1/2 cup) and it makes such a big difference in the muffin. Because I always follow the recipe the first time (and do not add a myriad of extra ingredients not called for in the recipe – you know who you are!), I used the amount of cheese in the recipe. Next time, I’d increase the cheese.
Taste delicious! Changed yogurt to sour cream and added diced jalapeño peppers.
I followed others advice. Only used two tablespoons of sugar. Increased the cheese to two cups. Yummy. A total keeper .
Really like these muffins except for the sweetness level. Would reduce sugar to 2 tbsp or 1/4 at most. Also add some cubed leftover ham. Yummm!
I didn’t have muffin pans so I placed batter in a cake pan. I sliced up and served with bacon for breakfast. It was a hit. Thank you
These muffins came out great!! Crispy outside with a soft, cheesy inside. I substituted sour cream for the yogurt but added 1.5 cups instead of 1. I cut the butter in half and added olive oil instead, about 1/4 cup. I reduced the sugar to 4 teaspoons. I also added 3 cups of shredded sharp cheddar cheese. Finally, I added garlic powder and cayenne pepper as some other reviewers did. No specific amount, I just sprinkled it in, but maybe 2 teaspoons of garlic and 1 teaspoon of cayenne. The bake time was about 21 minutes for mine. Used silicone baking cups to create the flower and heart shapes when turned upside down.
Put only 2 tsp of sugar and it came out just perfect. The outside is super crunchy while the inside is savory and soft. I will add some garlic or onion powder next time.
I added 1/4 tsp of onion powder and garlic powder for a little flavor. They were good.
Easy method however could remove the sugar and definitely add more cheese and perhaps a large pinch of cayenne. Will definitely keep on my favourite list but with the changes.