Imagine opening your oven door to the smell of golden, cheesy muffins scattered with fresh herbs, just waiting to be slathered with a cloud of savory, beefy whipped Bovril butter. That’s the magic of Cheese & Herb Muffins with Whipped Bovril Butter. This recipe brings together sharp cheddar, nutty Parmesan, and a bouquet of chives and parsley—each flavor popping in every tender bite. Whether you’re hosting weekend brunch or simply want to treat yourself, these muffins turn any day into something special.

Cheese & Herb Muffins with Whipped Bovril Butter Recipe - Recipe Image

Ingredients You’ll Need

You don’t need anything fancy—just a handful of pantry staples and some fresh ingredients that really sing in this recipe. Each plays a starring role, contributing to the melt-in-your-mouth texture, rich flavor, and mouthwatering aroma of these muffins.

All-purpose flour: Forms the structure of your muffins and keeps everything light and fluffy.
Baking powder: Guarantees a good rise so your muffins come out lofty every time.
Baking soda: Adds just the right bit of lift and helps brown the tops beautifully.
Salt: Balances out the cheeses and ties all the savory notes together.
Black pepper: Lends a subtle heat that plays so nicely with the herbs and cheese.
Sharp cheddar cheese: Melty pockets of flavor give these muffins their iconic cheese pull.
Parmesan cheese: Adds a salty, nutty layer and elevates the richness of every bite.
Fresh chives: Offers a delicate onion-like note for freshness.
Fresh parsley: Brings a burst of green color and herbaceous aroma.
Buttermilk: Makes the muffins unbelievably moist and gives them a gentle tang.
Olive oil or melted butter: Either works for adding body and ensuring supremely tender crumb.
Large egg: Binds everything together and adds a touch of richness.
Unsalted butter (for the Whipped Bovril Butter): The creamy base that lets all the flavors shine.
Bovril beef extract: The not-so-secret ingredient—adds an umami, meaty note that tastes irresistible with cheese.
Garlic powder: Enhances the savory, comforting vibes of the butter.
Pinch of black pepper: Just enough to add the finishing kick.

How to Make Cheese & Herb Muffins with Whipped Bovril Butter

Step 1: Prepare Your Muffin Tin and Preheat the Oven

Start by preheating your oven to 375°F (190°C). Take a standard 12-cup muffin tin and either grease each cup well or line them with paper liners. This prep ensures your muffins will release easily—no wrestling required—and helps you get that golden, bakery-style crust on the outside.

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl and whisk together the all-purpose flour, baking powder, baking soda, salt, and pepper. Mixing the dry ingredients fully now ensures your muffins will bake up evenly, with every bite tasting perfectly seasoned and delightfully tender.

Step 3: Add the Cheese and Herbs

Before the wet ingredients come into play, stir in the grated cheddar, Parmesan, chives, and parsley. This lets the cheeses and herbs distribute evenly throughout the flour mixture, so no bite is left behind. It also coats the cheese in flour, meaning it’ll melt into gorgeous, gooey ribbons (and won’t sink to the bottom!).

Step 4: Whisk Together the Wet Ingredients

In a medium bowl, whisk together the buttermilk, olive oil (or melted butter), and egg until they’re well combined. The buttermilk is the magic ingredient for a soft crumb, while oil or butter gives each muffin lasting moisture. The egg binds it all into a plush, cohesive batter.

Step 5: Combine and Mix—But Not Too Much!

Pour the wet mixture into the bowl of dry ingredients. Gently stir and fold until everything’s just combined—you want to avoid overmixing, which can make muffins tough instead of tender. It’s okay if a few streaks of flour remain. The batter will look thick and lumpy, which is exactly what you want.

Step 6: Fill the Muffin Tin and Bake

Spoon the batter evenly into your prepared muffin cups, filling each about three-quarters full. Pop the tin into the oven and bake for 18 to 22 minutes. They’re ready when the tops are deeply golden and a toothpick inserted into the center comes out clean. Let them cool in the tin for five minutes, then transfer to a wire rack—if you can resist gobbling one straight from the pan!

Step 7: Make the Whipped Bovril Butter

While the muffins cool, whip up the show-stopping Bovril butter. Using an electric mixer or sturdy spatula, beat the softened unsalted butter together with Bovril beef extract, garlic powder, and a pinch of black pepper until light and fluffy. The butter transforms into a dreamy, savory spread—the perfect partner for your Cheese & Herb Muffins with Whipped Bovril Butter.

Step 8: Serve and Enjoy

Serve the muffins while they’re still warm, split open and generously topped with dollops of whipped Bovril butter. Relish the combination of salty, cheesy crumb against that creamy, umami-rich butter. It’s the kind of snack that begs for seconds!

How to Serve Cheese & Herb Muffins with Whipped Bovril Butter

Garnishes

Go simple or go bold—a scattering of extra chopped chives or parsley over each muffin takes the presentation up a notch, all while hinting at the fresh flavors baked within. Add a few flecks of cracked black pepper for color and a gentle kick.

Side Dishes

Cheese & Herb Muffins with Whipped Bovril Butter pair effortlessly with everything from a simple green salad to a piping hot bowl of tomato soup. Try them alongside scrambled eggs for a brunch spread, or serve beside a hearty stew and watch them disappear.

Creative Ways to Present

For a show-stopping brunch, nestle your muffins in a pretty bread basket, with the whipped Bovril butter piled high in a little ramekin. Or slice the muffins in half and toast them lightly, then serve open-faced with layers of smoked salmon or roasted vegetables on top—the possibilities are endless!

Make Ahead and Storage

Storing Leftovers

If you happen to have any Cheese & Herb Muffins with Whipped Bovril Butter leftover (no judgment if you don’t!), store them in an airtight container at room temperature for up to two days, or in the fridge for four days. The key is keeping them well wrapped to lock in moisture and keep them tender.

Freezing

These muffins freeze beautifully. Cool them completely, then tuck them into a freezer-safe bag or container. They’ll keep their flavor and texture for up to three months—just don’t forget to date the bag so you can keep track!

Reheating

To bring back that just-baked taste, reheat muffins from room temperature in a 325°F oven for about 8 minutes, or zap them quickly in the microwave for 15 to 20 seconds. Add a fresh smear of whipped Bovril butter and no one will ever know they were baked ahead.

FAQs

Can I use a different cheese in the muffins?

Absolutely! While cheddar and Parmesan are classic choices for this savory staple, you can swap in Gruyère, aged Gouda, or a smoky cheese for extra depth. Just be sure to stick with a cheese that melts well for the best texture.

What is Bovril, and can I substitute it?

Bovril is a concentrated beef extract with loads of umami and savory flavor. If you can’t find it, you could use another beef extract or even a rich vegetable bouillon paste for a vegetarian twist, though the flavor will be slightly different.

How do I make this recipe vegetarian?

Simply swap the Bovril in the whipped butter for a robust vegetarian bouillon concentrate or miso paste. The flavor won’t be identical, but you’ll get plenty of savory satisfaction for vegetarian guests.

Can I use dried herbs instead of fresh?

Yes, you can! Substitute 1 teaspoon each of dried chives and parsley for the fresh, and add them directly to the flour mixture. While fresh herbs give a brighter punch, dried herbs work beautifully in a pinch.

Can I make the Cheese & Herb Muffins with Whipped Bovril Butter ahead of time?

Absolutely. Both the muffins and the whipped Bovril butter can be made a day in advance. Store the muffins covered at room temp or chilled if it’s hot, and keep the butter refrigerated—just let it soften a bit before serving for the best spreadability.

Final Thoughts

Whether you’re baking for friends, family, or just treating yourself, Cheese & Herb Muffins with Whipped Bovril Butter are a game-changer. Their warmth, savory aroma, and utterly addictive butter spread will have everyone asking for the recipe—so don’t be surprised when these become your new signature bake. Happy baking!

Cheese & Herb Muffins with Whipped Bovril Butter Recipe

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4.7 from 18 reviews

Author: Emma
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Non-Vegetarian

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Description

Savor the delightful combination of sharp cheddar, Parmesan, and savory herbs in these Cheese & Herb Muffins, served with a fluffy Whipped Bovril Butter. Perfect for a cozy snack or as a side dish.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon black pepper

Cheese & Herbs:

1 cup grated sharp cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley

Wet Ingredients:

1 1/4 cups buttermilk
1/3 cup olive oil or melted butter
1 large egg

For the Whipped Bovril Butter:

1/2 cup unsalted butter, softened
1 teaspoon Bovril beef extract
1/2 teaspoon garlic powder
Pinch of black pepper

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Instructions

Preheat and Prepare: Preheat oven to 375°F (190°C) and grease or line a 12-cup muffin tin.
Mix Dry Ingredients: Combine flour, baking powder, baking soda, salt, and pepper. Add cheeses, chives, and parsley.
Combine Wet Ingredients: Whisk buttermilk, oil, and egg. Mix wet into dry ingredients gently.
Bake: Divide batter into muffin cups and bake for 18-22 minutes until golden.
Make Bovril Butter: Beat butter with Bovril, garlic powder, and pepper until fluffy.
Serve: Enjoy warm muffins with a dollop of whipped Bovril butter.