Savory Cheddar Muffins with Basil and Scallions

Savory Cheddar Muffins with Basil and Scallions, perfect served alongside a big holiday meal or for brunching it up with family and friends.

Savory Cheddar Muffins with Basil and Scallions

Have you jumped on the savory muffin bandwagon yet? These bad boys are where it’s AT!

They have this wonderful flavor explosion going on for them thanks to the combination of sharp cheddar, garlic, green onion, and basil, making them pretty darn addictive!

At one point I had to cut Paul off so I could save a few for the brunch date I had planned with some friends the next morning. He pouted like the man-child that he is but kept his promise to save the rest. I’m planning on making another batch for Easter weekend that he can faceplant into these fluffy muffins without sharing.

Well… he still has to share with me. And the chickpea. But we couldn’t possibly eat that many right?

Poor guy; we could easily eat our weight in muffins!

Ready for the recipe?

Savory Cheddar Muffins

These fantastically fluffy muffins channel the flavor and texture of my favorite drop biscuits in muffin form! They’re best hot and fresh from the oven and also taste amazing warmed up with a bowl of piping hot tomato soup.

Savory Cheddar Muffins with Basil and Scallions
5 from 4 votes

Savory Cheddar Muffins

Savory Cheddar Muffins with Basil and Scallions, perfect served alongside a big holiday meal or for brunching it up with family and friends.

Course Breakfast
Cuisine American
Keyword Savory Cheddar Muffins
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 12 muffins
Calories 228 kcal
Author Jenn Laughlin – Peas and Crayons


  • 3 cups all-purpose flour (15 ounces)
  • 1 TBSP baking powder
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp dried basil
  • 1/8 tsp black pepper
  • 3-4 ounces sharp cheddar cheese (grated to yield 1 cup)
  • 1/4 cup sliced scallions
  • 1 + 1/4 cups whole or 2% milk
  • 3/4 cup sour cream
  • 3 TBSP unsalted butter (melted and cooled)
  • 1 large egg
  • 1 ounce Parmesan cheese (1/4-1/3 cup coarsely grated)


  1. Set oven rack to middle position and pre-heat oven to 375 degrees F. Grease a 12-cup muffin tin with butter or oil and set aside.
  2. Whisk together flour, baking powder, garlic powder, salt, basil, and pepper in a large mixing bowl.
  3. Stir in cheddar and scallions and mix well until fully coated.
  4. In a separate bowl, whisk together milk, sour cream,  cooled melted butter, and egg until smooth and creamy. 
  5. Make a well in the middle of the flour mixture and pour wet ingredients into the center. Gently fold until just combined and very sticky. Batter will be thick almost like you’re making drop biscuits. 
  6. Use a pair of large spoons to evenly divide batter among muffin cups and sprinkle each muffin with parmesan cheese.
  7. Bake for 16-18 minutes rotating the muffin tray after the 8 minute mark for even browning. When you rotate, feel free to brush muffin tops with melted butter for an extra golden top. Bake until a toothpick comes out clean from the center and muffins are golden brown. Allow to cool in the tray for 5 minutes, then transfer to a wire rack to continue cooling. They’re pretty darn amazing hot from the oven so if you’re anything like us, you’ll be stealing muffins off that cooling rack and faceplanting into them in record time!

Recipe Notes

These muffins are best the first day but still very tasty for the next 2-3 days! Store leftovers tightly wrapped in the fridge and warm them up by baking in the oven or toaster oven at 350 degrees F until hot and fluffy. Oven times will vary and mine were hot and ready in about 15 minutes!

Finely grated or pre-shredded parmesan will burn easily so for your parm, make sure you use the large holes of a box grater to coarsely grate your parmesan cheese. XO

For extra golden muffins, feel free to melt a wee bit more butter to brush on the tops of your muffins when you rotate them halfway through baking. It’s GLORIOUS!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Savory Cheddar Muffins
Amount Per Serving
Calories 228 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 40mg13%
Sodium 306mg13%
Potassium 209mg6%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 2g2%
Protein 8g16%
Vitamin A 349IU7%
Vitamin C 1mg1%
Calcium 176mg18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from The American Test Kitchen’s Family Cookbook <— one of my favorite cookbooks for baking inspiration!

Savory Cheddar Muffins with Basil and Scallions

The house will smell so flipping good once these bad boys are ready that your crew won’t be able to keep their hands off them for long!

march muffin madness

behind the scenes

  • currently listening to: Modest Mouse
  • currently reading: The Girl on the Train (better late than never!)
  • currently watching: This is Us (again, better late than never! lol)

If you get a chance to try these savory cheddar muffins, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

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Recipe Rating


  • Ranjita

    5 stars
    These turned out great!! They were moist and super cheesy. My kids loved them!

  • Linda

    Could you make this into a loaf?

    • Ooooh I totally want to now! My thought is yes absolutely, but it might require some tinkering with bake times and whether or not it needs to be tented with foil halfway through to prevent over browning based on that time. I’m in the middle of a big move and won’t be able to experiment yet but let me know if you get a chance to! xoxo

  • Sally

    These looks so good! Is there any substitute for sour cream? Can I use thick cream?

    • Oh totally! You should be able to use thick cream or thick greek yogurt as a swap.

  • Jan

    How would you bake these differently if using the mini muffin tins?

    • Hey Jan! To prevent over-browning I would reduce the bake temperature to 350 F and then check them at the 10 minute mark. For mini muffins it should take approx. 10-13 minutes and you can test them with a toothpick (or swipe one to taste test) after 10 minutes to help gauge the exact cook time you’ll need. Hope this helps and LMK how it goes!

    • Heather

      Could I make the dough, chill it in the fridge overnight, and bake in the morning?

      • Hi Heather! The baking powder activates upon the wet and dry ingredients combining so the trick is to mix the batter and bake the muffins right away. Making the dough ahead of time could prevent them from rising the next day when you baking, which I would hate for that to happen to ya! You could make them and then warm them up the next day in the oven, wrapped in foil so they don’t over-brown.

  • Nellie

    5 stars
    Love these flavors! So much yum!

  • Liz

    5 stars
    These are a perfect accompaniment to almost any meal! Love these delightfully cheesy muffins with a hint of basil!

  • These muffins look so good!!

  • daniel h.

    5 stars
    yum!!!! this def looks great

  • These look super tasty. I love savoury muffins – and anything cheesy as well!

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