Cheddar Mmmuffins
This was the trickiest of the lot, but perhaps the most satisfying to crack. The cheddar Mmmuffins had a slightly sweet, cakey texture, and were brilliant orange. My initial tests were tasty but missing the mark… it wasn’t until a CBC listener messaged me with a tip: back in the eighties, working at a different chain eatery, she used powdered cheddar when making the muffins. I added about half a pack of the cheese mix from a box of KD and voilà—extra cheesiness, but also that intense orange colour that acts as a visual cue, making them taste even cheesier. You could, of course, use extra-old white cheddar here—and you could omit the powdered cheese… just expect them to look a bit different.
By the way, I took this photo before discovering that by not using paper liners at all, I can get a more dramatic spread on the muffin tops, in keeping with the actual Mmmuffins, which were normal-sized on the bottom, with massive tops that grew into each other and wound up being kind of square. You’ll see the difference in the chocolate chip and butter pecan mmmuffins below – not the best photo (it was dark, and I whisked these away to the crew at CBC) but you can see the difference! (And the batter was baked right away, it didn’t sit to rise for a bit.)
Cheddar Mmmuffins
AuthorJulie
Preheat the oven to 350F.
In a large bowl, combine the flour, sugar, powdered cheese mix, baking soda and salt. Add the grated cheese and toss to combine. In another bowl, whisk together the buttermilk, melted butter or oil and egg. Add to the dry ingredients and stir with a spatula just until combined.
Divide the batter between greased or paper-lined muffin tins, filling them to heaping. (If you want larger tops that spread into each other, skip the paper liners and just spray the pan instead.)
Bake for 25-35 minutes, until golden, domed and springy to the touch. Makes about 8-10 mmmuffins.
Ingredients
Directions
Preheat the oven to 350F.
In a large bowl, combine the flour, sugar, powdered cheese mix, baking soda and salt. Add the grated cheese and toss to combine. In another bowl, whisk together the buttermilk, melted butter or oil and egg. Add to the dry ingredients and stir with a spatula just until combined.
Divide the batter between greased or paper-lined muffin tins, filling them to heaping. (If you want larger tops that spread into each other, skip the paper liners and just spray the pan instead.)
Bake for 25-35 minutes, until golden, domed and springy to the touch. Makes about 8-10 mmmuffins.
These are really tasty! They remind me more of Red Lobster cheese biscuits than of the old Mmmuffins though. I remember the mall muffins being sweeter, without the savoury garlic. Not complaining about this version though – they are really yummy!
Yes I thought the same! very similar.
Hi
I loved loved Mmuffins wish they were still here
Do you by chance have their Carrot Mmuffins recipe?
they were my favorite
Thanks ?
Absolutely yummy. My teen son made these to partner with some Chili to “beef”up some Sr Foods class credits and…. What a delight. He used the whole package of Annie’s macaroni powder for the “cheese powder.”
Thank you for sharing your muffin curiosities!
Devine. I omitted the garlic and doubled the sugar. The taste that takes you home.
Made these today: let the batter sit overnight and used Kernel’s Canadian cheddar popcorn seasoning instead of the mac & cheese powder (because it was in the cupboard). I’ve already eaten 2 and will definitely make them again, but will leave out the garlic and maybe add a smidge more sugar.
smart!!!
Thank you! What a happy surprise to see this recipe. I tried to replicate these muffins years ago but assumed they were cornbread based.
I know you can buy cheddar cheese powder in bulk foods in many stores. I would much prefer to buy that than KD, that is unless it was another brand. Since KD has changed the recipe on their cheese powder it’s really quite bad tasting. I’ve asked many others their opinion, and most stopped buying it due to the new flavour of their cheese, which to be honest I think tastes like something gone bad. I am going to try these out because they look mouth watering for sure, but with the other powder for sure. Just a thought in case anyone else has tasted the atrocious new flavour of KD and is of my opinion on it as well.
Interesting! I was only suggesting it because it’s far easier to find (we don’t have a bulk barn close by) and much cheaper.
I rarely write reviews but these muffins are perfect! When I was in Orlando, my friend and I saw this recipe and decided to make it for dessert. All proportions are perfect and the muffins turned out delicious.
Oh yay, so glad to hear it!