#MuffinMonday ~ Jim ‘n Nick’s Cheesy Muffins - Copycat
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page. Our earliness leader is Stacy of Food Lust People Love.
Today I share with you tasty little bite sized muffins that are a copy cat of Jim N Nick's cheesy muffins. They are a touch sweet, delicate in texture, and laced with just the right amount of cheese. These 2 or 3 bite muffins are sure to disappear quickly! We served these up alongside our Thanksgiving meal this year. There are only a couple left. They reheat well in the oven, and can be stored in a Ziploc or Tupperware on the counter for about 3 days.
Make sure to stop by and see all the tasty Monday Muffins being shared today!
- Apple Butter Muffin Tops from Farm Fresh Feasts
- Apple Streusel Muffins from Karen's Kitchen Stories
- Beet Muffins from Passion Kneaded
- Candied Fruit Christmas Muffins from Food Lust People Love
- Crab Corn Muffin from Kelli's Kitchen
- Fruitcake Muffins from Palatable Pastime
- Jim ‘n Nick’s Cheesy Muffins - Copycat from Making Miracles
- Shoofly Muffins from Sew You Think You Can Cook
Makes about 30 mini muffins
1 1/2 cups all-purpose flour
2/3 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1 egg, lightly beaten
1/4 teaspoon vanilla extract
4 tablespoons butter, melted
1 1/4 cups shredded sharp cheddar cheese
- Preheat oven to 400 degrees.
- Prepare your mini-muffin tin(s) with nonstick cooking spray.
- In a mixing bowl combine the flour, sugar, baking powder, baking soda, and salt. Whisk to blend.
- In a separate bowl, combine the buttermilk, beaten egg, vanilla, and melted butter. Combine.
- Gently pour the liquid into the dry ingredients and stir just until combined.
- Add in the cheese, mixing gently.
- Fill prepared muffin tin slots about 3/4 of the way full (bake in batches if needed).
- Bake for about 10 minutes, or until sides are golden brown and muffin is cooked through. Cool in tin about 5-10 minutes before removing to a basket.
- Serve warm.