Prep time: 15 mins | Cook time: 20 mins | Yields: 12 muffins

Ingredients

  • The Dry Base: 2 cups All-purpose flour, 1 tbsp Baking powder, ½ tsp Salt.

  • The Aromatics: 3 cloves Garlic (minced), 2 tbsp Fresh parsley (chopped), 1 tsp Dried oregano.

  • The Dairy & Fats: 1 ½ cups Shredded Sharp Cheddar cheese (reserve some for topping), ½ cup Melted butter (unsalted), 1 cup Whole milk, 2 Large eggs.

  • Optional: A pinch of black pepper or red chili flakes for a tiny kick.

Instructions

1. Preparation

Preheat your oven to 200°C (400°F). Grease a standard 12-cup muffin tin thoroughly with butter or non-stick spray. Using liners is fine, but baking them directly in the tin gives you those beautiful, crispy golden edges seen in your photo.

2. Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, dried oregano, and black pepper. Stir in about 1 cup of the shredded cheddar cheese and half of your chopped parsley. Tossing the cheese in flour first prevents it from sinking to the bottom.

3. Combine the Wet Ingredients

In a separate medium bowl, whisk the eggs lightly. Add the milk, melted butter, and minced garlic. Mix until well combined.

4. The Golden Rule: Don’t Overmix

Pour the wet mixture into the dry ingredients. Use a spatula to fold them together gently until just combined. The batter should be thick and slightly lumpy. Overmixing will lead to tough, dense muffins rather than fluffy ones.

5. Bake to Perfection

Divide the batter evenly among the muffin cups. Sprinkle the remaining cheese and parsley over the tops. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are a deep, crusty golden brown.

6. Serving

Let them cool in the pan for 5 minutes before transferring to a wire rack. These are best served warm when the cheese is still soft and the garlic aroma is at its peak.

Pro Tip: For an extra glossy finish, brush the tops with a little extra garlic butter immediately after taking them out of the oven!