Sourdough Cheddar Cheese Muffins
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My sourdough cheddar cheese muffins are so light and fluffy with the perfect mix of sweet and savory. They’re brushed with a homemade honey butter just like they do at Waldo’s Chicken here in Nashville!
At Waldo’s Chicken here in the Nashville area, they serve a cheesy muffin biscuit that my husband and I absolutely love! I wanted to recreate them using sourdough so we could have them any night of the week.
I love serving these muffins with extra honey butter as a side for supper. They go great with oven-fried chicken!
Why You’ll Love This Recipe
- Delicious savory muffin recipe: The mix of cheddar cheese with a lightly sweetened muffin batter is so good.
- Quick side for supper: These are the perfect dinner muffins!
- Great for using up discard: If you have extra sourdough discard, this recipe is perfect for using it up.
- Light and fluffy texture: They almost melt in your mouth with the softest crumb.
Ingredients
For the Muffins
- avocado oil: this oil is best but you can use melted butter instead
- raw cane sugar: this is my favorite wholesome baking sugar but regular works too
- egg: use a large egg for this recipe
- milk: whole milk is what I use but you can use any
- sourdough discard: you can also use fed starter but you don’t have to
- sour cream: you can swap this for unsweetened plain yogurt, if desired
- sea salt: I recommend fine sea salt for this recipe
- baking powder: I like to use an aluminum-free version
- baking soda: any brand works
- shredded cheddar cheese: mild is our favorite but medium and sharp work
- all-purpose flour: I use organic, unbleached but regular works
For the Honey Butter
- butter, softened: salted is what I use but unsalted works
- honey: raw, unfiltered is best
- sea salt: I recommend fine sea salt for this recipe
Tools You May Need
How to Make Sourdough Cheddar Cheese Muffins
Preheat oven to 375 degrees Fahrenheit and grease or line a 12-cup muffin tin, set aside.
In a large mixing bowl, add all muffin ingredients (don’t add any honey butter ingredients). Whisk until just combined. Don’t over-mix the batter.
Optional – To cold ferment the batter for more fermentation benefits, leave out the baking powder and baking soda, place the bowl, covered, in the fridge for 12–24 hours then add baking powder and baking soda and continue the recipe.
Fill muffin pan wells 3/4 of the way full. Bake at 375 degrees Fahrenheit for 16-19 minutes or until a toothpick comes out clean.
While muffins are baking, mix together honey butter by adding softened butter, sea salt, and honey to a mixing bowl. Use a hand mixer and combine on medium speed until creamy. Set aside.
Take muffins out of oven and place pan on a cooling rack. Brush muffins with honey butter and let cool for 5 minutes in the pan before removing. Serve with the extra honey butter and enjoy!
Variations
- Add fresh minced garlic or garlic powder for garlic cheese muffins
- For a little spice, add diced jalapeno
How to Serve Sourdough Cheddar Cheese Muffins
These muffins are wonderful as a side to any meal or even enjoyed at breakfast! For a twist, add cinnamon honey butter or sorghum butter.
Here are a few supper recipes that go great with a side of cheddar muffins:
- Oven-Baked Buttermilk Fried Chicken Tenders
- Stovetop Balsamic Beef Stew
- Savory Pumpkin Chicken Soup
- Grilled Chicken Bites with Creamy Garlic Sauce
- Creamy Cajun Chicken Soup
- Creamy Vegetable Chowder
My Tips
- Read the recipe before getting started so you know what to expect.
- Wait to make any adjustments until you’ve made it once.
- Avoid over-mixing the batter; it will make your muffins dense.
- Let the muffins cool for 5 minutes in the pan so they’re easier to remove.
How to Store and Freeze
Storage Instructions
Once completely cooled, store muffins in an airtight container. I recommend glass so they don’t take on any weird plastic taste. They’ll last 3-4 days at room temperature.
Freezing Instructions
They freeze really well in a glass freezer-safe storage container for 1-3 months. Thaw on the counter at room temperature for a few hours or overnight.
Recipe FAQs
Yes! You’re more than welcome to double or even triple this recipe.
Yes! After you mix the ingredients together (except the baking powder and baking soda), place the bowl, covered, in the fridge for 12–24 hours to long-ferment for more fermentation benefits. When you’re ready to bake, stir in the baking powder and baking soda.
More Sourdough Muffins Recipes
- Sourdough Corn Muffins
- Sourdough Blueberry Cheesecake Muffins
- Sourdough Chocolate Chip Muffins
- Sourdough Lemon Poppyseed Muffins
- Sourdough Peanut Butter Chocolate Chip Muffins
- Sourdough Pumpkin Muffins
- Sourdough Raspberry Muffins with Chocolate Chips
- Soft Sourdough English Muffins
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Recipe
Sourdough Cheddar Cheese Muffins
Ingredients
Muffin Ingredients
- 1/4 cup avocado oil or melted butter
- 1/4 cup raw cane sugar
- 1 large egg
- 3/4 cup milk I use whole milk but any works
- 1/4 cup sourdough discard
- 1/4 cup sour cream or plain, unsweetened yogurt
- 1 tsp fine sea salt
- 2 tsp baking powder I use aluminum-free
- 1/2 tsp baking soda
- 1 cup shredded mild cheddar cheese
- 1 cup all-purpose flour I use organic, unbleached
Honey Butter Ingredients
- 4 Tbsp butter, softened salted is what I use but unsalted works
- 2 1/2 tsp honey raw, unfiltered is best
- 1/4 tsp fine sea salt
Instructions
- Preheat oven to 375 degrees Fahrenheit and grease or line a 12-cup muffin tin, set aside.
- In a large mixing bowl, add all muffin ingredients (don’t add any honey butter ingredients). Whisk until just combined. Don’t over-mix the batter.
- Optional – To cold ferment the batter for more fermentation benefits, leave out the baking powder and baking soda, place the bowl, covered, in the fridge for 12–24 hours then add baking powder and baking soda and continue the recipe.
- Fill muffin pan wells 3/4 of the way full.
- Bake at 375 degrees Fahrenheit for 16-19 minutes or until a toothpick comes out clean.
- While muffins are baking, mix together honey butter by adding softened butter, sea salt, and honey to a mixing bowl. Use a hand mixer and combine on medium speed until creamy. Set aside.
- Take muffins out of oven and place pan on a cooling rack. Brush muffins with honey butter and let cool for 5 minutes in the pan before removing. Serve with the extra honey butter and enjoy!