Easy Muffin Pan Cheddar Crumbly Puffs Ready in 35 Minutes

Oh my goodness, you’re going to fall in love with these Muffin Pan Cheddar Crumbly Puffs! Each bite gives you that amazing contrast of a golden crispy outside with a tender, cheesy inside that just melts away. I make these all the time—whether I’m scrambling on busy weeknights or trying to impress friends at a dinner party. The best part? You’ll only spend about 15 minutes getting everything ready before they bake to golden perfection in just 20 minutes. What makes these puffs so addictive is the magic that happens between the butter and cheese—they create those crave-worthy crispy edges while keeping the middle soft and full of flavor. And at just 210 calories per serving, you can definitely go back for seconds!

Recipe Highlights

Flavor: Think rich, buttery cheese puffs with that sharp cheddar punch we all love and a crumbly texture that’ll make you reach for “just one more.”

Skill level: Total beginner-friendly! If you can mix, scoop, and turn on an oven, you’ve got this.

Prep-tip: Skip the pre-shredded stuff and grate the cheese yourself—it takes an extra minute but makes a world of difference in how it melts and spreads flavor.

Time-Saving Tip: Get all your ingredients measured and lined up before you start. Trust me, this simple step cuts your active prep time to under 15 minutes!

Why You’ll Love Muffin Pan Cheddar Crumbly Puffs

• From start to finish in 35 minutes—perfect for when hunger strikes!
• Uses basic ingredients you probably already have hiding in your kitchen
• Make them ahead for parties—one less thing to stress about when guests arrive
• The kids gobble them up, but they’re sophisticated enough for the adults too
• That moment when you break one open and see the steamy, cheesy center… chef’s kiss!
• Grab-and-go snacking without needing plates or forks

Muffin Pan Cheddar Crumbly Puffs Ingredients

All-purpose flour: Nothing fancy here—just the regular flour that gives these puffs their structure while keeping them light.

Baking powder: This is your rising hero—it’s what helps these little guys puff up beautifully in the oven.

Cold butter: Keep it in the fridge until the last minute! Those cold butter pieces are what create that amazing crumbly texture we’re after.

Sharp cheddar cheese: The star of the show! It brings that bold flavor and creates little pockets of melty goodness that’ll make you smile.

Milk: Just enough to bring everything together without making the batter too wet.

Eggs: They bind everything while adding richness—basically the glue that holds our cheesy party together.

Salt and pepper: Sometimes the simplest ingredients make the biggest difference in bringing out all that cheesy flavor.

Garlic powder: Just a touch adds that subtle “what’s that delicious flavor?” element that complements the cheddar perfectly.

You’ll find the exact measurements in the recipe card below.

How to Make Muffin Pan Cheddar Crumbly Puffs

1. Prepare the dry ingredients: Grab a medium bowl and whisk together your flour, baking powder, salt, pepper, and garlic powder until they’re hanging out together nicely.
2. Cut in the butter: Take that cold butter (straight from the fridge!), cube it up, and add it to your flour mixture. Now here’s where you get a little workout—use a pastry cutter or two forks to work it in until you see what looks like coarse crumbs with some pea-sized butter bits still visible. Those little butter pieces? They’re future pockets of flakiness!
3. Add the cheese: Fold in your freshly grated cheddar until it’s evenly distributed. Try not to snack on too much of it before it makes it into the bowl!
4. Mix the wet ingredients: In another bowl, whisk together your milk and eggs until they’re well combined.
5. Combine mixtures: Pour your wet ingredients into the dry ingredients and stir just until no dry flour is visible. The biggest favor you can do yourself here is to NOT overmix—that’s the secret to keeping that crumbly texture we’re after.
6. Fill the muffin tin: Give your 12-cup muffin pan a generous greasing, then divide the batter evenly. I use an ice cream scoop for this—perfect portions every time!
7. Bake to perfection: Pop them into your preheated 375°F oven and let them do their thing until the tops turn golden brown and a toothpick comes out clean—about 20 minutes. Your kitchen will smell amazing!
8. Cool slightly: Let them rest in the pan for about 5 minutes (I know it’s hard to wait!), then carefully transfer to a wire rack.

Variations

Herb and cheddar: Toss in 2 tablespoons of fresh chopped herbs like chives, thyme, or rosemary. I made these for a brunch last weekend and they disappeared first!

Spicy cheddar puffs: If you’re like me and love a kick, add a diced jalapeño or 1/4 teaspoon of cayenne pepper. Fair warning: you might not want to share these ones.

Bacon and cheddar: Fold in 1/3 cup of cooked, crumbled bacon. Because let’s be honest—bacon makes everything better.

Mediterranean style: Mix in 1/4 cup of finely chopped sun-dried tomatoes and 2 tablespoons of chopped olives for a little vacation for your taste buds.

Breakfast puffs: Add 1/4 cup of diced ham or cooked breakfast sausage. These are my go-to for busy mornings when we need to eat on the run.

How to Store Muffin Pan Cheddar Crumbly Puffs

Room temperature: Pop them in an airtight container for up to 2 days. They’re best fresh out of the oven, but they’ll hold up just fine at room temp.

Refrigerator: Keep them in an airtight container for up to 5 days. When you’re ready to eat, a quick 5-7 minutes in a 350°F oven brings back that crispy magic.

Freezer: These little guys freeze like champions! Let them cool completely, then lay them on a baking sheet until frozen solid (about an hour). Transfer to a freezer bag, and they’ll keep for up to 3 months. When the craving hits, reheat from frozen in a 350°F oven for 10-12 minutes.

How to Make Gluten-Free Version

Need a gluten-free option? No problem! Just swap the all-purpose flour with a good quality 1:1 gluten-free flour blend that includes xanthan gum. I’ve had great results with Cup4Cup and King Arthur Measure for Measure.

The texture might be slightly different, but the flavor will still knock your socks off. If your batter looks a bit dry (gluten-free flours can be thirsty!), just add an extra tablespoon of milk until it feels right.

Here’s a little trick I learned the hard way: let your gluten-free batter rest for about 10 minutes before baking. This gives the flours time to absorb the moisture properly, and you’ll get a much better texture in the final product.

FAQs About Muffin Pan Cheddar Crumbly Puffs

Can you freeze cheddar crumbly puffs?

Absolutely! These freeze beautifully. Let them cool completely first, then place them on a baking sheet in a single layer and freeze until solid (about an hour). Once frozen, toss them in a freezer bag or container and they’ll keep for up to 3 months. When you’re ready to enjoy them, just reheat frozen puffs in a 350°F oven for 10-12 minutes. They taste almost as good as fresh-baked!

What can I serve with savory muffin tin appetizers?

These cheesy puffs play well with so many foods! I love serving them alongside a colorful charcuterie board or with a warm bowl of tomato soup for dunking. They’re also perfect for brunch spreads. If you’re hosting, set out small bowls of spicy tomato jam, honey butter, or herb-infused olive oil for guests to try different dipping combinations. My neighbor always requests these with her homemade tomato soup!

How do you make crumb topping stick to muffins?

Want an extra crumbly top? Mix 1/4 cup flour, 2 tablespoons cold butter, 1/4 cup additional grated cheddar, and a pinch of salt until it looks like coarse crumbs. The trick is to gently press this mixture onto each puff before baking—just enough so it sticks, but not so much that you compact it. This gives you that perfect crumbly texture that makes everyone ask for your recipe.

What other cheeses can be used in place of cheddar?

The cheese world is your oyster with these puffs! Try aged Gruyère for a nutty flavor that’s absolutely worth the extra cost. Smoked Gouda adds an amazing smoky depth, while Manchego brings a distinct sheep’s milk tang that’s divine. Feeling bold? Crumble in some blue cheese. Want an Italian twist? Mix Parmesan with mozzarella. If you prefer something milder, fontina or Monterey Jack work beautifully too. I’ve tried most of these variations and honestly, it’s hard to pick a favorite!

Recipe Essentials

Equipment needed:

• 12-cup muffin tin (nothing fancy required)
• Mixing bowls (one for dry, one for wet ingredients)
• Pastry cutter or two forks for working in that butter
• Box grater for the cheese (please don’t skip this step!)
• Measuring cups and spoons
• Whisk
• Cooling rack

The beauty of this recipe is that you don’t need any special equipment—just basic kitchen tools most of us already have. I love recipes like this that deliver big flavor without requiring fancy gadgets!

Looking for something sweet to balance these savory treats? Try our Swirled Cinnamon and Sugar Muffins that are just as easy to whip up!

I’m always amazed at how a handful of simple ingredients can transform into something so delicious. The cold butter creates these little steam pockets while baking, giving you that perfect rise and texture. Meanwhile, the freshly grated cheese melts into pockets of flavor that make each bite a little different from the last. It’s kitchen magic at its finest!

What’s your go-to cheese for baking? Have you tried making savory treats in your muffin tin before? I’d love to hear how these turn out for you!

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