Spicy Cheese & Spring Onion Muffin Recipe – Easy Baking

Last Updated on 2 months by Neha Deshmukh

Spicy Cheese & Spring Onion Muffins

Introduction

Oh, these muffins! They’re seriously addictive. I first stumbled upon a version of these at a local bakery a few years ago, and I knew I had to recreate them at home. There’s just something so comforting about a warm, savory muffin, especially when it has a little kick! These Spicy Cheese & Spring Onion Muffins are perfect for a quick breakfast, a satisfying snack, or even alongside a bowl of soup. They’re super easy to make, and honestly, the aroma while they’re baking is divine.

Why You’ll Love This Recipe

Let’s be real, who doesn’t love a good muffin? But these aren’t your average sweet muffins. They’re savory, cheesy, and have a lovely warmth from the cayenne pepper. They come together quickly – perfect for when you’re short on time but craving something homemade. Plus, they’re incredibly versatile. You can easily adjust the spice level or add different herbs to suit your taste.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• ¼ cup (57g) butter
• 200ml milk
• 1 large egg
• 1.5 cups (180g) self-raising flour
• ½ teaspoon (2.5ml) bicarbonate of soda
• ¼ teaspoon (1.25g) salt
• 2 tablespoons (25g) granulated sugar
• ½ teaspoon (2.5ml) cayenne pepper
• 1 cup (100g) grated cheddar cheese
• 1 spring onion, finely chopped

Ingredient Notes

A few little tips to make sure your muffins turn out perfectly!

• Cayenne Pepper – Spice Level & Regional Variations: The ½ teaspoon of cayenne pepper gives a lovely warmth, but feel free to adjust it to your liking. If you’re sensitive to spice, start with ¼ teaspoon. In some parts of India, a pinch of Kashmiri chili powder is used for color and mild heat – a great substitute if you have it!
• Self-Raising Flour – Substitution Options: Self-raising flour is key for that lovely rise. If you don’t have any, you can make your own! For every 1 cup (120g) of plain flour, add 1 ½ teaspoons of baking powder and a pinch of salt. Mix well before using.

Step-By-Step Instructions

Let’s get baking! It’s easier than you think.

1. First, preheat your oven to 180°C (350°F). Grease a 12-cup muffin pan – you can use butter or cooking spray. This prevents sticking and makes cleanup a breeze.
2. In a saucepan, gently melt the butter. Then, whisk in the milk and egg until everything is smooth and well combined. Set this wet mixture aside for a moment.
3. In a large bowl, combine the self-raising flour, bicarbonate of soda, salt, sugar, cayenne pepper, grated cheddar cheese, and chopped spring onion. Give it a good mix so everything is evenly distributed.
4. Now, pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together until just combined. Don’t overmix! A few lumps are okay – overmixing can lead to tough muffins.
5. Divide the batter evenly among the muffin cups. I usually aim for about ½ cup (120ml) of batter per muffin.
6. Bake for 15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely (if you can resist!).

Expert Tips

• Don’t open the oven door frequently while the muffins are baking – this can cause them to sink.
• For extra cheesy muffins, sprinkle a little extra grated cheese on top before baking.
• Using room temperature ingredients helps everything combine more easily.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the butter with a vegan butter alternative, the milk with plant-based milk (like almond or soy), and the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes).
• Gluten-Free Adaptation: Use a gluten-free self-raising flour blend.
• Spice Level Adjustment: My friend, Priya, loves these really spicy, so she adds a pinch of chili flakes along with the cayenne pepper.
• Savory Herb Variations: My mom always adds a tablespoon of chopped coriander (cilantro) or dill to the batter. It adds a lovely fresh flavor.

Serving Suggestions

These muffins are delicious on their own, but they’re also great with:

• A side of yogurt or raita for dipping.
• A fresh salad for a light lunch.
• A warm bowl of dal or sambar.

Storage Instructions

• Room Temperature: Store leftover muffins in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, keep them in the refrigerator for up to 5 days.
• Freezer: These muffins freeze beautifully! Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to 2 months.

FAQs

• What type of cheese works best in these muffins? Cheddar is classic, but you can also use Monterey Jack, mozzarella, or even a little bit of Parmesan for a sharper flavor.
• Can I make these muffins ahead of time? Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just give it a gentle stir before pouring it into the muffin pan.
• How do I adjust the spice level? Start with less cayenne pepper and taste as you go. You can always add more, but you can’t take it away!
• Can I freeze these muffins? Yes! They freeze really well. See storage instructions above.
• What is the best way to store leftover muffins? An airtight container is your best friend. This keeps them from drying out.