If you’re searching for a seriously scrumptious twist for your next brunch or snack time, Cheese & Herb Muffins with Whipped Bovril Butter are here to steal the show. These savory muffins pair gooey sharp cheddar and fragrant herbs with the deep, meaty umami of Bovril-infused butter—each bite is a delightful balance of rich, cheesy comfort and herby freshness. Whether you’re planning a gathering, looking for an easy side, or just want to treat yourself, these muffins are destined to become a staple in your kitchen.
Ingredients You’ll Need
This recipe comes together with just a handful of simple but essential ingredients. Each component creates a layer of flavor, adds irresistible texture, or brings a pop of color that makes Cheese & Herb Muffins with Whipped Bovril Butter so satisfying.
- All-purpose flour: Provides structure for fluffy, tender muffins with a soft crumb.
- Baking powder: Gives these muffins their impressive lift and helps create a light texture.
- Baking soda: Works with the acidic buttermilk to ensure maximum rise and golden tops.
- Salt: Balances flavors and enhances the savory notes throughout.
- Garlic powder: Brings gentle warmth and depth to every bite.
- Dried mixed herbs (or Italian seasoning): Add aromatic earthiness; use your favorite blend for a customized flavor.
- Shredded sharp cheddar cheese: Melts into gooey pockets, giving every muffin bite cheesy richness.
- Buttermilk: Creates a tender, moist crumb and offers a subtle tang.
- Large eggs: Bind everything together and add a touch of richness.
- Unsalted butter (melted): Adds melt-in-your-mouth texture and a luxurious flavor.
- Chopped fresh chives or parsley: Lend a pop of color and a burst of fresh, herby notes.
- For the Whipped Bovril Butter:
- Unsalted butter (softened): Whips into creamy smoothness, the perfect carrier for flavorful add-ins.
- Bovril (beef extract): Delivers deep, savory umami and transforms regular butter into something seriously crave-worthy.
- Cracked black pepper: Adds a peppery kick and finishes the butter with subtle heat.
How to Make Cheese & Herb Muffins with Whipped Bovril Butter
Step 1: Prep Your Muffin Tin and Oven
Start by preheating your oven to 375°F (190°C) and prepping a 12-cup muffin tin. Either grease each cup with a touch of butter or oil, or line them with paper liners for quick cleanup. This ensures the muffins pop right out once baked.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together your flour, baking powder, baking soda, salt, garlic powder, and dried herbs. This step helps evenly distribute all those flavors and leaveners for perfectly risen, herby muffins.
Step 3: Stir in Cheese and Fresh Herbs
Add the shredded sharp cheddar cheese and your choice of chopped chives or parsley to the dry mixture. Gently toss them in, so you get pockets of cheese and flecks of herbs throughout every muffin.
Step 4: Combine Wet Ingredients
Grab another bowl and whisk together the buttermilk, eggs, and melted butter until smooth. The buttermilk not only gives a little tang, but also keeps everything super moist.
Step 5: Bring It All Together
Pour the wet mixture into the bowl of dry ingredients. Stir gently with a spatula or wooden spoon just until combined—don’t overmix! It’s perfectly fine if there are a few small lumps; this keeps the muffins light instead of dense.
Step 6: Fill and Bake
Spoon the batter evenly among the muffin cups, filling each about 3/4 full so they have room to rise. Pop the tin into your preheated oven for 18–22 minutes, until the muffins are golden on top and a toothpick comes out clean from the center.
Step 7: Cool and Unmold
Let your muffins cool in the pan for 5 minutes (they’ll finish setting up), then transfer them gently to a wire rack. This keeps them from getting soggy bottoms and helps preserve their perfect texture.
Step 8: Make the Whipped Bovril Butter
Place the softened butter, Bovril, and cracked black pepper in a medium bowl. Whip with a hand mixer (or a vigorous whisk) until light, fluffy, and beautifully blended. This is the magic touch that truly makes these Cheese & Herb Muffins with Whipped Bovril Butter unforgettable.
Step 9: Serve Warm and Enjoy!
Spread the glorious, umami-kissed whipped Bovril butter generously onto the warm, savory muffins—and get ready to swoon. It’s comfort food with a touch of the unexpected in every bite.
How to Serve Cheese & Herb Muffins with Whipped Bovril Butter
Garnishes
For an extra pop of color and freshness, sprinkle each muffin with a pinch of chopped fresh chives or parsley just before serving. A light dusting of freshly cracked black pepper on the Bovril butter also amps up the flavor—and looks stunning against the creamy butter.
Side Dishes
Cheese & Herb Muffins with Whipped Bovril Butter are delicious beside a bowl of hot soup—think tomato, potato-leek, or classic chicken. They’re brilliant with eggs for breakfast or brunch, particularly soft scrambled eggs, and make a cozy companion to a green salad for a light lunch.
Creative Ways to Present
If you’re serving a crowd, stack these golden muffins high on a rustic wooden board, with the whipped Bovril butter in a ramekin and a butter-knife at the ready. For parties, slice each muffin in half and spread with butter, arrange on a platter, and top with microgreens or edible flowers for a gourmet look. Individual muffin baskets lined with a gingham cloth are always a hit for picnics or potlucks.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, keep any leftover muffins in an airtight container at room temperature for up to 2 days. Store the whipped Bovril butter in a covered bowl in the refrigerator for up to 5 days—just bring it to room temperature before serving so it’s spreadable.
Freezing
You can easily freeze Cheese & Herb Muffins with Whipped Bovril Butter (just the muffins, not the butter). Wrap each muffin individually in plastic wrap or foil, and pop them in a freezer bag for up to 2 months. When you’re ready, thaw at room temperature or gently warm in the oven.
Reheating
To restore that fresh-baked magic, reheat muffins in a 300°F (150°C) oven for 8–10 minutes, or give them a quick zap in the microwave for 20 seconds. For the butter, let it sit out until softened and give it another quick whip if needed for extra fluffiness.
FAQs
Can I make Cheese & Herb Muffins with Whipped Bovril Butter vegetarian?
Absolutely! Simply use a vegetarian alternative to Bovril (such as a mushroom-based extract) to achieve a similar umami flavor profile. Everything else in the recipe is friendly for vegetarians.
What other cheeses work well in these muffins?
While sharp cheddar gives that classic punch, you can swap in Gruyère, Emmental, or even a mix. Just make sure your cheese melts well and packs good flavor.
What if I don’t have buttermilk?
No problem! You can make a quick substitute by mixing 1 tablespoon lemon juice or vinegar into 1 cup of milk. Let it sit for 5 minutes, then use in the recipe as directed.
Can I add extras like bacon or veggies?
Go for it! Add-ins like crisp bacon bits, sun-dried tomatoes, or even caramelized onions give these Cheese & Herb Muffins with Whipped Bovril Butter irresistible extra flavor and texture. Just fold them in with the cheese and herbs.
How do I know when the muffins are done?
The tops should be golden and a toothpick or skewer inserted in the middle of a muffin should come out clean or with just a few crumbs. Don’t overbake—pull them as soon as they’re set for the moistest crumb.
Final Thoughts
If you’re looking for a guaranteed crowd-pleaser with maximum flavor and minimum fuss, you really can’t beat Cheese & Herb Muffins with Whipped Bovril Butter. They’re warmly cheesy, delightfully herby, and that Bovril butter? Utterly addictive. I hope you’ll give these a try soon—your kitchen (and your tastebuds) will thank you!
Print
Cheese & Herb Muffins with Whipped Bovril Butter Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Side Dish
- Method: Baking
- Cuisine: British-Inspired
- Diet: Non-Vegetarian
Description
These Cheese & Herb Muffins with Whipped Bovril Butter are a delightful savory treat perfect for breakfast or brunch. The muffins are packed with sharp cheddar cheese and aromatic herbs, while the whipped Bovril butter adds a rich umami flavor. Enjoy these warm muffins with a generous spread of the savory butter for a truly satisfying experience.
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried mixed herbs (or Italian seasoning)
- 1½ cups shredded sharp cheddar cheese
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter (melted)
- 2 tablespoons chopped fresh chives or parsley
For the Whipped Bovril Butter:
- ½ cup unsalted butter (softened)
- 1½ teaspoons Bovril (beef extract)
- ¼ teaspoon cracked black pepper
Instructions
- Preheat oven: Preheat oven to 375°F (190°C) and prepare muffin tin.
- Prepare dry ingredients: In a bowl, combine flour, baking powder, baking soda, salt, garlic powder, and herbs.
- Combine wet and dry ingredients: Mix in cheese and herbs with the dry ingredients. In a separate bowl, whisk buttermilk, eggs, and melted butter. Combine wet and dry mixtures until just incorporated.
- Bake: Fill muffin cups with batter and bake for 18–22 minutes until golden.
- Make Bovril butter: Whip softened butter with Bovril and pepper until fluffy.
- Serve: Spread muffins with Bovril butter and enjoy!
Notes
- Best served warm
- Variations: add sun-dried tomatoes, bacon, or caramelized onions
- Bovril butter can be made ahead and stored for up to 5 days
Nutrition
- Serving Size: 1 muffin + butter
- Calories: 270
- Sugar: 1g
- Sodium: 340mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 65mg
