Our simple Thermomix Cheese & Chive Muffins make a delicious savoury lunchbox snack... or serve them warm with a bowl of soup.
We always have a batch of savoury muffins sitting in the freezer.
They're perfect to reheat with a bowl of soup on a wintery day, to serve alongside a quiche or to pop into lunch boxes as an alternative to a sandwich.
These Thermomix Cheese & Chive Muffins are quick and easy to whip up and they're always popular with the kids (little and big!).
Let's get baking...!
Why You're Going To Love This Recipe
What's not to love about a simple cheesy savoury muffin!?
- Versatile - use a combination of parmesan and cheddar for extra flavour or add crispy bacon or chopped ham for something a little different!
- Quick & Easy - just 5 minutes prep time and ready to eat in 20 minutes flat!
- Freezer-Friendly - these cheese and chive muffins reheat beautifully! Reheat them in the oven or air fryer for the ultimate crunch on the outside (while staying soft and fluffy on the inside).
- Suitable For All Thermomix Models - you can make this recipe in any of the Thermomix models... in fact, you can even double the recipe if you like!
What You Need
Our Thermomix Cheese & Chive Muffins are made using just 6 basic ingredients.
Please scroll to the recipe card at the bottom of the post for the ingredient quantities and the full detailed method.
- Self Raising Flour - also known as self rising flour. This is the rising agent in this savoury muffins recipe.
- Cheese - use cheddar cheese or a combination of cheddar and parmesan for extra flavour.
- Chives - fresh chives work best, however, you can use dried chives if that's all you have on hand.
- Butter - you can use salted or unsalted butter in this recipe.
- Egg - use a large egg (approximately 60g)
- Milk - I always recommend using full cream (not skim or light) milk when baking as it gives the best flavour and texture.
Step By Step Instructions
It takes just 5 minutes to prepare these simple cheese and chive muffins in the Thermomix!
Please scroll to the recipe card at the bottom of the post for the ingredient quantities and the full detailed method.
Step 1 - Grate The Cheese
Place the cheese into the Thermomix bowl and mix until finely grated.
Set aside in a seperate bowl.
Wash and dry the Thermomix. bowl.
Step 2 - Melt The Butter
Place the butter (chopped) into the Thermomix bowl and mix until melted.
Step 3 - Mix
Add the remaining ingredients (including the grated cheese) and mix until combined.
Scrape down the bowl partway through mixing.
Step 4 - Bake
Divide the mixture between the prepared muffin tin.
Bake for 15 minutes or until crunchy on top and cooked through.
Serve while warm with plenty of butter!
Expert Tips
- You can use cheddar or Tasty cheese, or use a combination of either of the two with parmesan cheese for extra flavour.
- Fresh chives are best, however, you can use dried chives.
- Chop the butter before adding to the Thermomix. This helps it to melt and stops it sticking to the blades.
- Scrape down the sides of the bowl partway through adding the remaining ingredients. This ensures even mixing.
- You can add cooked crispy bacon or diced ham to the mixture if you like.
- This recipe can be doubled.
- Line your muffin tray with paper liners.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Defrost the muffins and then reheat in the oven or air fryer - this keeps the muffins crunchy on the top, while staying soft and fluffy on the inside.
FAQs
Of course! I also like to use a combination of parmesan and cheddar (or Tasty) cheese.
Absolutely! If using bacon, cook it first so that it's nice and crispy.
Yes you can!
Related Recipes
Love making savoury muffins and scrolls in your Thermomix?
We do too!
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Thermomix Cheese & Chive Muffins
Equipment
- Thermomix
- Muffin Tin
- Oven
Ingredients
- 80 g cheese
- 125 g butter chopped
- 300 g self raising flour
- 1 egg
- 240 g milk full cream
- 10 g fresh chives finely chopped
- salt and pepper to season
Instructions
- Preheat the oven to 180 degrees celsius (fan forced). Line a 12 hole muffin tray with muffin liners. Set aside.
- Place the cheese into the Thermomix bowl and mix for 10 seconds, Speed 8. Set aside in a seperate bowl. Wash and dry the Thermomix bowl.
- Place the chopped butter into the Thermomix bowl and melt for 3 minutes, 100 degrees, Speed 2 (or until melted).
- Add the reserved grated cheese, self raising flour, egg, milk, chives, salt and pepper. Mix for 10 seconds, REVERSE, Speed 3. Scrape down the sides of the bowl and mix for a further 5 seconds or until combined.
- Divide the mixture between the muffin liners and bake for 15 minutes or until golden and crunchy on top and cooked through.
- Allow to cool for a couple of minutes before transferring to a wire rack to cool completely.
Notes
- You can use cheddar or Tasty cheese, or use a combination of either of the two with parmesan cheese for extra flavour.
- Fresh chives are best, however, you can use dried chives.
- Chop the butter before adding to the Thermomix. This helps it to melt and stops it sticking to the blades.
- Scrape down the sides of the bowl partway through adding the remaining ingredients. This ensures even mixing.
- You can add cooked crispy bacon or diced ham to the mixture if you like.
- This recipe can be doubled.
- Line your muffin tray with paper liners.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Defrost the muffins and then reheat in the oven or air fryer - this keeps the muffins crunchy on the top, while staying soft and fluffy on the inside.
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