If you ever crave something warm, comforting, and packed with flavor, this Cheese & Herb Muffins with Whipped Bovril Butter Recipe is exactly what you need. These muffins boast a perfect crumb flecked with sharp cheddar, nutty parmesan, and fragrant herbs, creating a savory treat that’s elevated by the rich, umami-packed whipped Bovril butter. Whether you’re serving them at brunch, as a snack, or alongside a hearty soup, each bite offers a delightful combination of fluffy, cheesy, and buttery goodness that will have you reaching for seconds before you know it.
Ingredients You’ll Need
The magic of this Cheese & Herb Muffins with Whipped Bovril Butter Recipe lies in its simple yet thoughtfully balanced ingredients. Each one contributes to the texture and flavor in its own special way, ensuring every muffin comes out light, fluffy, and wonderfully savory.
- 250g flour (whole wheat and cake flour mix): Provides a sturdy yet tender crumb structure and adds nutritional value.
- 2 tsp baking powder: The essential leavening agent that makes these muffins rise beautifully and stay light.
- 1/2 tsp salt: Enhances all the savory flavors scattered throughout the muffins.
- A pinch of cayenne pepper: Adds just a hint of warmth, balancing the richness of the cheese.
- 1 tsp dried mixed herbs: Infuses the batter with herby freshness for extra flavor depth.
- 100g grated cheddar cheese: Sharp and tangy, giving the muffins a rich cheesy backbone.
- 30g grated parmesan cheese: Adds a nutty, savory edge that complements cheddar beautifully.
- 1 large egg: Binds ingredients and adds moisture, making the muffins tender.
- 210ml milk: Keeps the batter smooth and helps create a soft texture.
- 60ml oil or melted butter: Provides moistness and richness to every bite.
- 100g softened butter: The base for the decadent whipped Bovril butter to serve alongside.
- 1 tsp Bovril: This special ingredient transforms the butter into a savory, umami-packed spread.
How to Make Cheese & Herb Muffins with Whipped Bovril Butter Recipe
Step 1: Preheat Your Oven
Setting your oven to 180°C (350°F) early ensures it reaches the perfect temperature by the time your muffin batter is ready, so your muffins rise and bake evenly with that gorgeous golden crust.
Step 2: Mixing the Dry Ingredients
In a large bowl, combine the flour, baking powder, salt, cayenne pepper, mixed herbs, cheddar, and parmesan. This mix is your flavor foundation, distributing herbs and cheese evenly throughout the muffins, so every bite bursts with cheesy, herby delight.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the egg well, then whisk in the milk and oil or melted butter. This blend hydrates the dry ingredients and adds the fat needed for a tender crumb and moist texture.
Step 4: Bring Wet and Dry Together
Pour the wet ingredients into the dry bowl and stir gently just until everything is combined. Here’s a golden rule: avoid overmixing to prevent dense muffins. The batter should be a little lumpy but well incorporated.
Step 5: Bake to Perfection
Distribute the batter evenly among muffin cups, filling each about two-thirds full to allow space for rising. Bake for 20 to 25 minutes, or until muffins are golden brown and a toothpick inserted comes out clean, signaling you’ve hit muffin perfection.
Step 6: Whip Up the Bovril Butter
While muffins bake, beat the softened butter and Bovril together until smooth and creamy. This whipped Bovril butter is the star spread that takes the savory experience to another level, its salty umami richness pairing beautifully with warm muffins.
Step 7: Serve and Enjoy
Once muffins are out of the oven and slightly cooled, serve them warm with dollops of the whipped Bovril butter. The heat from the muffins will melt the butter slightly, creating an irresistible, flavorful melt-in-your-mouth sensation.
How to Serve Cheese & Herb Muffins with Whipped Bovril Butter Recipe
Garnishes
Try sprinkling freshly chopped chives or parsley over the whipped Bovril butter for a fresh, vibrant pop of color and subtle herbal brightness. A little cracked black pepper on top adds just the right peppery kick.
Side Dishes
These muffins are delicious alongside a bowl of hot soup—think tomato basil, pumpkin, or a rich mushroom broth. They also make a lovely accompaniment to a fresh green salad for a satisfying lunch or light dinner.
Creative Ways to Present
For a brunch spread, place the muffins in a rustic basket lined with a linen cloth, paired with small bowls of assorted flavored butters or chutneys. You can also slice them in half and make mini sandwiches with ham and mustard or smoked salmon and cream cheese for a fun finger food variation.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though with this recipe, that’s unlikely), store them in an airtight container at room temperature for up to two days. This keeps the muffins moist and flavorful.
Freezing
To enjoy them later, freeze the muffins individually wrapped in cling film and then placed in a freezer-safe bag. They’ll keep well for up to two months and defrost quickly when you need a tasty snack.
Reheating
Rewarm your muffins gently in a toaster oven or regular oven at 160°C (320°F) for 5-10 minutes until heated through. Add freshly whipped Bovril butter after reheating to enjoy the full, fresh flavor.
FAQs
Can I use all-purpose flour instead of the flour mix?
Absolutely! Using all-purpose flour will still yield soft muffins, though the whole wheat adds a lovely nuttiness and extra depth. Feel free to experiment with the flour blend to find your perfect balance.
What can I substitute for Bovril if I don’t have any?
If Bovril isn’t on hand, a little Marmite or Vegemite can provide a similar umami kick. Just use slightly less to avoid overpowering, as these alternatives can be stronger in flavor.
Are these muffins suitable for freezing after baking?
Yes, they freeze beautifully! Just make sure you wrap them well to prevent freezer burn. Thaw overnight at room temperature or gently reheat in the oven for best results.
Can I make these muffins gluten-free?
For a gluten-free version, use a gluten-free baking flour mix that includes xanthan gum to help with structure. Keep an eye on texture, as gluten-free muffins tend to be a bit denser.
How important is it to avoid overmixing the batter?
It’s very important! Overmixing develops too much gluten, which can make your muffins tough and dense instead of light and fluffy. Stir just until no dry streaks remain, and lumps are perfectly okay.
Final Thoughts
This Cheese & Herb Muffins with Whipped Bovril Butter Recipe is one of those guaranteed crowd-pleasers that makes you feel cozy and special all at once. It’s simple, packed with flavor, and perfect for sharing with family or friends over a casual meal or a thoughtful snack moment. Give it a try and watch these muffins disappear — the buttery, cheesy, herby goodness is simply irresistible.
Print
Cheese & Herb Muffins with Whipped Bovril Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: British
Description
These Cheese & Herb Muffins with Whipped Bovril Butter are a savory delight perfect for breakfast or a snack. Combining a blend of whole wheat and cake flours with sharp cheddar, parmesan, and aromatic dried herbs, these muffins are tender and flavorful. Topped with a rich whipped Bovril butter, they offer a unique umami twist that’s perfect for enjoying warm from the oven.
Ingredients
Dry Ingredients
- 250g flour (a mix of whole wheat and cake flour)
- 2 tsp baking powder
- 1/2 tsp salt
- A pinch of cayenne pepper
- 1 tsp dried mixed herbs
- 100g grated cheddar cheese
- 30g grated parmesan cheese
Wet Ingredients
- 1 large egg
- 210ml milk
- 60ml oil or melted butter
Bovril Butter
- 100g softened butter
- 1 tsp Bovril
Instructions
- Preheat oven: Set your oven to 180°C (350°F) to ensure it’s at the perfect temperature for baking the muffins.
- Mix dry ingredients: In a large bowl, combine the flour, baking powder, salt, cayenne pepper, dried mixed herbs, grated cheddar, and parmesan cheese. Mix thoroughly to distribute all ingredients evenly.
- Combine wet ingredients: In a separate bowl, beat the egg, then add the milk and oil or melted butter. Mix until well incorporated.
- Combine wet and dry: Pour the wet mixture into the dry ingredients. Gently stir until just combined, taking care not to overmix to keep the muffins tender.
- Bake: Divide the batter evenly among prepared muffin cups. Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Make butter: While the muffins are baking, beat the softened butter and Bovril together in a bowl until smooth and creamy.
- Serve: Remove the muffins from the oven and allow them to cool slightly. Serve warm topped with a generous spread of the whipped Bovril butter for a delicious savory treat.
Notes
- Use a combination of whole wheat and cake flour for a tender yet hearty texture.
- Do not overmix the batter to avoid tough muffins.
- You can substitute the Bovril with Marmite or Vegemite for a similar flavor.
- These muffins are best enjoyed warm with the whipped Bovril butter but can be stored in an airtight container for up to 2 days.
