Cheddar Muffins

Cheddar Muffins

JJOHN32 13

"Interesting combination of ingredients make it an ideal accompaniment to home-made soup, stew or light salad luncheon. Also school lunchboxes or brown-bagger's lunch."

Ingredients 40 m {{adjustedServings}} servings 189 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Sift flour with baking powder, salt, and paprika. Cut in butter finely. Stir in remaining ingredients just until dry ingredients are moistened.
  2. Spoon into well-greased muffin pans. Bake in a preheated 425 degree F (220 degrees C) oven for 25 minutes.
Tips & Tricks
Banana Muffins II

See how to make simple but delicious banana muffins.

Crab-Stuffed Corn Muffins

See how to make an incredible muffin stuffed with fresh crabmeat.

Rate recipe

Your rating


Reviews 22

  1. 25 Ratings


My husband didn't like the exact recipe, so I altered it a little bit. I replaced the paprika and raisins with garlic and ham. Now he'll eat them no problem! :)


These tasted almost exactly like Red Lobster's garlic cheddar biscuits after adding 1/2 tsp. garlic/parsley spice mix. Soft on the inside and crisp on the outside after 20 minutes. I was looking for something quick, and all of the recipes for rolls that I looked at took over 2 hours, so I tried this (without the raisins) and it was terrific! They went great with the barbequed chicken, salad, and mashed potatoes!

Michigan Mommy

We loved these! They are probably one of our favorite muffins and we've made a ton of muffins. My 2 and 3 year old loved them which is a plus as well! I used all ingredients as listed but had to add an extra 1/2 cup milk to the batter since it was way too thick. I also adjusted cooking time/temp (personal preference with my oven and prior muffin trials) to 375 for 22 minutes, perfect! I got 11 standard sized muffins, had to leave one tin empty. I will be making these again, very soon I'm sure. I think I would decrease the salt to 1/2 teaspoon since it's a tad salty, along with the additional milk and everything else stays the same. Love the slight paprika taste -- the cheddar and raisins go great together! Thanks so much for this recipe!