Cheddar Rye Muffins

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Simple to bake and perfect with soup or salad these cheddar rye muffins are ideal for quick meals.

A cheddar rye muffin on a white plate with napkin and text overlay.

These savory cheese muffins lend themselves easily for simple meals at home, pack well in lunches, and make for perfect sharing at potlucks.

Use at Every Meal

These muffins definitely make for an excellent soup side dish. They go great alongside salad meals, too. However, the possibilities don’t end there.

Eat them alongside eggs for breakfast. I quite like to dip them into something soft yolked.

Do tuck them into lunch boxes with some bits of veggies and meat leftover from dinner.

Substitution Ideas

Substitute gouda or most any other cheese for the cheddar.

Don’t have rye? Use whole wheat flour instead for a heartier muffin. Skip the whole grain and use more all-purpose flour instead.

Aren’t a fan of caraway seeds. Skip them or add poppy seeds, sesame seeds, or even sunflower seed

A cheddar rye muffin on a plate with napkin, a basket a muffins in the background.

Cheddar Rye Muffins

Yield: 12 Muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Quick and easy savory muffins perfect for soup season or potlucks, these cheddar caraway muffins are sure to please everyone at the table.

Ingredients

  • 1 Cup Unbleached, All-Purpose Flour
  • 1 Cup Dark Rye Flour
  • 1 Tablespoon Baking Powder
  • 1/4 teaspoon Ground, Dry Mustard
  • 2 teaspoons Caraway Seeds
  • 1 Cup Milk
  • 1 Egg
  • 1/4 Cup Salted Butter, melted
  • 1 Cup Shredded Cheddar Cheese

Instructions

    1. Preheat oven to 400 degrees.
    2. Butter & flour your muffin tin.
    3. Sift together the flours, dry mustard, and baking powder. Whisk in the caraway seeds, set aside.
    4. Whisk together the milk, melted butter, and egg.
    5. Pour the wet ingredients into the dry and mix until a lumpy batter forms.
    6. Fold in the cheddar cheese.
    7. Divide the batter among 12 muffin cups.
    8. Bake 18 to 20 minutes in the preheated oven, an inserted toothpick will come out clean.
    9. Allow to cool in the pan for 5 minutes, before removing to cool completely on a wire rack.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 163Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 231mgCarbohydrates: 17gFiber: 3gSugar: 0gProtein: 6g

I try but cannot guarantee this nutritional information is 100% accurate.

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Comments

  1. Carol B

    I made these this morning as a Mother’s Day treat for myself. They’re delicious! Mine only needed to bake for 15 minutes – perhaps altitude makes a difference? We’re at about 2700 feet.
    Thanks for this great recipe!

    • Kathie

      Thanks so much for letting me know – sometimes muffin tins vary too but I’ll double check the time the next time I make them.

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