Cheddar Dill Muffins

These Cheddar Dill Muffins are the perfect breakfast, snack, or side dish! They’re savory, moist, tender, and filled with cheddar cheese and the perfect amount of fresh dill. 

This Cheddar Dill Muffins recipe is one of my favorite savory muffin recipes I’ve ever tried. It’s super quick to whip up, the dill is present but not overpowering, and the texture is slightly dense, perfectly moist, and amazingly cheesy. 

This savory muffin recipe makes the perfect breakfast, quick snack, or side dish with dinner. I love to enjoy a muffin in the morning with tea or coffee, heated up with a slather of butter. It’s SO GOOD! 

Bonus: these muffins freeze really well too, so make a big batch and keep them on hand for months! 

Why You’ll Love Cheddar Dill Muffins

• Easy to make. A quick 10 minutes to prep and 20 minutes in the oven and these muffins are ready to go. 
• Breakfast, side dish, or snack. Serve these muffins any way you want! 
• Amazing flavor and texture. Bright, savory, cheesy, moist, tender…these muffins are a dream come true! 

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• All-Purpose Flour – The perfect base for these muffins. 
• Baking Powder – Gives the batter the perfect amount of lift for a lighter, airier texture. 
• Salt – Enhances the savory flavors in your muffin batter. 
• Sugar – Adds just a hint of sweetness to offset the savory and salty flavors. 
• Dill – l usually use fresh dill. If you can’t find fresh, you can use freeze-dried dill or, in a pinch, dried dill.
• Egg – Egg binds everything together to give the muffins structure. 
• Yogurt – The subtle tang of plain yogurt is the perfect flavor to complement the freshness of the dill and the saltiness of the cheese. Yogurt is also a key ingredient for the most deliciously moist texture. 
• Milk – Milk provides additional moisture. I usually use regular whole milk, but feel free to use whatever milk you have in your fridge. 
• Butter – I recommend unsalted butter so that your muffins don’t end up too salty. Be sure to melt it before adding it to the batter! 
• Cheese – Sharp cheddar cheese is the perfect addition to these muffins! I recommend freshly grated for the best texture and flavor. 

How to Make Cheddar Dill Muffins

• Step One: In a large bowl, sift together the flour, baking powder, salt, and sugar. In a separate bowl, stir together the egg, yogurt, milk, and melted butter. Stir in the dill, then add the liquid ingredients to the dry ingredients. Fold in the cheese. 
• Step Two: Fill a greased muffin pan with the prepared batter, filling each muffin cup about ⅔ full. Bake at 400ºF until a toothpick comes out of the center clean. 

Equipment Needed

These kitchen tools will help you make this recipe.

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• Muffin pan
• Strainer
• Grater
• Cookie scoop – use to add the batter into the muffin pan

What to Serve with Cheddar Dill Muffins

Cheddar dill muffins work perfectly as a solo snack or as a light breakfast, but they can also be enjoyed as a side dish with a number of entrees. Here are some of my favorite pairings:

• Slow Cooker Pulled Pork
• Fish Tacos
• Slow Cooker Dill Pickle Soup
• Shrimp Pasta Salad

Recipe Tips and Tricks

• Grease the muffin tin. A little bit of butter or cooking spray makes it that much easier to get the muffins out of the tin after baking. 
• Sift the dry ingredients. Running the dry ingredients through a fine, mesh sieve prevents clumps from forming in the batter. 
• Don’t over-mix the batter. Over-mixing can yield dry, dense muffins. Mix only until just combined for the perfect texture! 
• Check for doneness. To make sure your muffins are fully baked, insert a toothpick into the center. If it comes out clean, then they’re ready to eat. If it comes out with some moist crumbs or batter still on it, then the muffins still need a couple of minutes. 
• Cool before serving. I recommend letting the muffins cool for at least a few minutes in the pan before removing them. This gives them time to finish setting up—and prevents you from burning your mouth!

Variations and Substitutions

• Add meat. Want to make your muffins a little saltier? Try dicing up some ham or chopping up some cooked bacon and adding that to the batter. 
• Use another cheese. I love the sharper flavor of cheddar, but feel free to swap it out for other types of cheese such as Monterey jack or Swiss.
• Try another herb. Dill isn’t your thing? No problem! Try adding another herb such as rosemary, parsley, oregano, or basil. 
• Spice them up. Give your savory muffins a kick of heat with a little bit of cayenne pepper or red pepper flakes. You can also add some spice by skipping the dill and mixing in diced green chiles instead! 
• Make gluten-free muffins. Simply swap the regular flour blend out for a 1:1 gluten-free all-purpose flour blend. 

Storage Instructions

Leftover cheddar dill muffins can be stored in an airtight container or ziplock bag at room temperature for up to 3 days.

To enjoy again, simply serve at room temperature or warm slightly in the microwave! 

Can these be frozen?

Yes! To freeze these muffins, let them cool completely, then store them in a freezer-safe container or freezer bag. They will last for up to 3 months in the freezer. 

When you’re ready to serve them, simply let them thaw at room temperature, then serve or warm in the microwave! 

What Makes Muffins Moist?

The milk, eggs, yogurt, and melted butter all add to the overall moisture content of these muffins. Without them all working together, your muffins would be dry and crumbly. 

Can These Be Made into Mini Muffins?

Absolutely! If you prefer your muffins more bite-size, simply portion the batter out into a mini muffin tin, then bake for 10 minutes instead of 20. Be sure to check for doneness without toothpick,, then add time as needed until the muffins are baked through. 

Dill Recipes

Looking for more ways to use up your fresh dill?

• Macaroni Dill Salad
• Lemon Dill Dip
• Dill Pickle Dip
• Dill Pickle Roast Beef

You’ll also like Pizza Muffins, Sour Cream Biscuits and Ham, Asparagus & Swiss Biscuit Cups.

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