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
Scale
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
