Gouda Muffins

A cup and a half of shredded Gouda packed into a dozen muffins gives these a rich, buttery, slightly smoky flavor that sets them apart from your standard cheese muffin.

The batter comes together fast using the muffin method: dry ingredients in one bowl, wet in another, then stir just until combined. Plain yogurt replaces most of the liquid here, which adds tang and keeps the crumb moist without extra oil. The baking soda reacts with the yogurt’s acidity, so you get a good rise even with a dense cheese-loaded batter.

The biggest mistake with these? Overmixing. Stir until the flour is barely incorporated and you still see a few streaks. Lumpy batter makes tender muffins. Smooth batter makes tough ones.

Kitchen Tips

• Use aged Gouda for a stronger, nuttier cheese flavor. Young Gouda melts well but tastes milder
• Shred the cheese yourself from a block. Pre-shredded has anti-caking starch that affects how it melts into the batter
• Fill muffin cups all the way for bakery-style domed tops
• These are best served warm when the Gouda is still slightly melty inside

Variations

• Add 2 tablespoons of chopped fresh chives or rosemary to the dry ingredients
• Swap half the Gouda for smoked Gouda for deeper flavor
• Fold in ¼ cup of crispy crumbled bacon for a savory breakfast muffin