Cheddar & Atta Muffins Recipe – Easy Indian-Style Baking

Last Updated on 4 months by Neha Deshmukh

Cheddar & Atta Muffins Recipe – Easy Indian-Style Baking

Hey everyone! I’m so excited to share this recipe with you. These Cheddar & Atta Muffins are a little slice of comfort, and honestly, they’re a perfect example of how beautifully Indian flavors and Western baking can come together. I first made these when I was craving something savory and a little different, and they’ve been a hit ever since! They’re super easy to whip up, and the slight nuttiness from the atta (whole wheat flour) takes them to another level.

Why You’ll Love This Recipe

These aren’t your average muffins! They’re wonderfully soft, subtly cheesy, and have a lovely texture thanks to the addition of atta. They’re perfect for a quick breakfast, a satisfying snack, or even as a side with a bowl of dal or curry. Plus, they come together in under an hour – perfect for busy weeknights or when you just need a little homemade goodness.

Ingredients

Here’s what you’ll need to make these delicious muffins:

• ¾ cup (90g) all-purpose flour
• ¾ cup (90g) wheat flour (atta)
• ¼ cup (50g) sugar
• ¼ tsp (1.25ml) salt
• ¼ tsp (1.25ml) baking soda
• ½ tsp (2.5ml) baking powder
• ½ cup (56g) grated cheddar cheese
• 1 small egg
• 1.5 tsp (7.5ml) unsalted butter, melted
• ¾ cup (177ml) milk

Ingredient Notes

Let’s talk ingredients! Using atta (whole wheat flour) is what really makes these muffins special. It adds a lovely nutty flavor and a slightly denser, more satisfying texture than if you used all-purpose flour alone. Don’t worry, it doesn’t make them heavy!

Now, about the cheese. Cheddar is classic, but feel free to experiment! Paneer, crumbled and lightly fried, would be amazing for a truly Indian twist. Or, if you love a bit of tang, try using a mix of cheddar and a little bit of mozzarella. You could even use a local Indian cheese if you can find a good grating variety.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 200°C (392°F). Grease a muffin tray, or line it with muffin cups – whatever you prefer!
2. In a large bowl, whisk together the all-purpose flour, atta, sugar, salt, baking soda, and baking powder. Make sure everything is nicely combined.
3. Add the grated cheddar cheese to the dry ingredients and give it a good mix. You want that cheese evenly distributed throughout.
4. In a separate bowl, whisk the egg and melted butter together. Then, pour this mixture into the flour-cheese bowl. Stir gently to start forming a sticky dough.
5. Now, gradually add the milk while mixing. Keep adding it a little at a time until the batter reaches a loose, pancake-like consistency. Don’t overmix!
6. Pour the batter into the prepared muffin cups, filling each about ¾ full.
7. Bake for 25-30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Let them cool slightly in the tray before enjoying.

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten too much, and you’ll end up with tough muffins.
• For extra cheesy muffins, sprinkle a little extra grated cheese on top before baking.
• If you don’t have a muffin tray, you can bake these in a greased 8×8 inch baking dish for about 30-35 minutes.

Variations

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

• Vegan Adaptation: Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes).
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour works well.
• Spice Level: Add a pinch of red chili flakes to the batter for a little kick! My friend, Priya, loves adding a dash of cayenne pepper.
• Festival Adaptations: These savory muffins are perfect for festivals like Janmashtami or Ganesh Chaturthi. They make a great addition to a festive spread.

Serving Suggestions

These muffins are delicious on their own, but they’re also great with a side of chutney, yogurt, or even a simple cup of chai. They’re fantastic for breakfast, brunch, or a quick afternoon snack.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them for up to 2 months. Just wrap them individually in plastic wrap before freezing.

FAQs

What is Atta and how does it differ from all-purpose flour?

Atta is a whole wheat flour commonly used in Indian cooking. It’s made from durum wheat and has a slightly nutty flavor and a coarser texture than all-purpose flour.

Can I use a different type of cheese?

Absolutely! Feel free to experiment with different cheeses like paneer, mozzarella, or even a sharp provolone.

Can these muffins be made ahead of time?

You can definitely prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before pouring it into the muffin cups.

How can I tell if the muffins are fully baked?

Insert a toothpick into the center of a muffin. If it comes out clean, they’re done!

What is the best way to store leftover muffins?

Store them in an airtight container at room temperature or in the refrigerator to keep them fresh.