This super quick Savory Cheese and Chive Bread is perfect as a loaf or as muffins. They melt in your mouth and are delicious with any meal! There is no yeast, so no rise time! So easy to make!
There is nothing like the smell of a fresh bread baking in the oven. Stuffed with cheeses and chives-even better!
I always have exorbitant amounts of cheese in my refrigerator. It was difficult to decide which cheeses I would add to my tasty bread. I decided on Pecorino Romano and Gouda. I think I made the right choice!
These muffins just melt in your mouth, are delicious, and go great with any soup!
The Sunday I made the bread, my dad was coming by to visit. He arrived with two baby papaya trees to plant in my front yard. I decided on making muffins instead of the loaf so he could take a few home with him to enjoy!
This recipe was delicious! I will be making some more this weekend and trying it with different cheeses. You must check out Dorie’s Around my French Table. It is a lovely book full of incredible recipes.
Why you'll love these super quick cheese muffins:
Here are some reasons why you'll just be smitten with these muffins!
- Can be made with pantry ingredients.
- Are delicious!
- Any cheese can work in this recipe (but white or yellow sharp cheddar is best!)
- Great for meal prep...make these muffins ahead of time.
- Portable, which means they're great for snacks for lunchbox or backpack!
He arrived the next Sunday with a baby fig tree and some prickly pear plants. I’m watering them diligently every day.
Do you have a green thumb? What have you grown in your garden recently?
What could be added into a savory cheese quick bread?
The bread is loaded with cheese and chives (or scallions), but you could add in...
- diced ham
- bacon bits
- hot pepper
I hope you had a WONDERFUL week Thank you for stopping by today!
Some other quick breads to enjoy:
Savory Cheese and Chive Bread
- 1 3/4 cups flour
- 1 tablespoon baking powder
- 1/2 to 1 teaspoon salt depending on what cheese you’re using
- 1/4 teaspoon freshly ground white pepper may substitute a pinch of cayenne pepper
- 3 large eggs at room temperature
- 1/3 cup whole milk at room temperature
- 1/2 tablespoon brown mustard
- 1/3 cup extra-virgin olive oil
- 1 generous cup about 4 ounces coarsely grated Gruyere, Comte Emmental or cheddar cheese
- 2 ounces Gruyere Comte, Emmental or cheddar cut into very small cubes (1/2 to 3/4 cup)
- 1 bunch chives minced (1/2 cup; may substitute thinly sliced scallions)
- 1 teaspoon dried basil or thyme or sage
- Position a rack in the middle of the oven; preheat to 350 degrees. Prep a muffin pan (line with paper liners or spray with baking spray or grease with butter). Or prep a loaf 8-by-4 1/2-by-2 3/4-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, salt and pepper.
- In a medium bowl, whisk together the eggs. Add in the milk, mustard, and oil.
- Add the egg mixture to the flour mixture. Use a wooden spoon to combine the wet with dry ingredients, scraping the sides and bottom of the bowl.
- Gently fold in the cheeses, chives, and herbs to form a thick dough.
- Pour into the prepared muffin tray and bake until golden brown, 20 to 25 minutes, or until a toothpick comes out clean. Let the muffins cool a few minutes before removing. Enjoy while they're warm!
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
If using cheddar, use sharp cheddar for the best flavor.
Mix wet and dry ingredients just until combined.
Do not overbake.