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Easy Peasy Cheesy Muffins by Momma Jo

These muffins are super easy to make.  They freeze really well
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Snack
Servings: 24 muffins
Author: Momma Jo


  • 2 Cups Flour I use self raising flour
  • 4 Tablespoons Baking powder
  • 1 Teaspoon Salt I prefer to use sea salt
  • 1 Cup Milk You can substitute this with coconut milk
  • 2.5 Cups Cheddar cheese, grated (shredded) I like to use a mix of white and yellow cheddar cheese


  • Preheat your oven to 200*C.
  • Grease 2 muffin tins with butter or cooking spray.
  • Mix all your dry ingredients thoroughly in a bowl.
  • Add the milk a little at a time till you get to a batter consistency.  I find the wetter the batter, the less dry the muffins tend to be.  Make sure the batter is runny.
  • Add 2 cups of cheese and mix well.
  • Half fill each muffin tin half way and top each muffin with a little of the remaining cheese
  • Bake for 20 minutes.


For best results, each fresh. These muffins can be kept in an airtight container for up to 3 days and can also be frozen for up to a month.
You can also add herbs to the batter prior to baking. I've added crispy bacon to the batter on occasion too.