Dilly Cheese Muffins

READY IN: 48mins
Recipe by ratherbeswimmin

Southern Living; these are great with soups, stews, or chili.

Top Review by dicentra

I made these for PAC 2006. The recipe made exactly 18 muffins. They are very moist and cheesy. Easy to make too. I agree! These would be fantastic with soup. I forgot to spray the baking cups with cooking spray, so they stuck, but didn't stick after the muffins had cooled. I think next time I will make these into free-form drop biscuits. This is a fabulous basic recipe. I can think of lots of great variations; different types of cheese, diced onions, sun-dried tomatoes. This one's a keeper! Thanks for sharing. :)

Ingredients Nutrition

  • 3 cups biscuit and baking mix (Bisquick or Pioneer Baking Mix)
  • 1 12 cups shredded swiss cheese
  • 1 large egg
  • 1 14 cups milk
  • 1 tablespoon vegetable oil
  • 1 tablespoon chopped fresh dill
  • 12 teaspoon dry mustard
  • paper baking cup
  • vegetable oil cooking spray


  1. Combine first 2 ingredients in a large bowl; make a well in the center of mixture.
  2. Combine egg and next 4 ingredients.
  3. Add to dry ingredients, stirring just until moistened.
  4. Place paper baking cups in muffin pans, and coat with cooking spray.
  5. Spoon batter into cups, filling 2/3 full.
  6. Bake at 350 degreesfor 25-28 minutes.
  7. Remove from pan immediately, and cool on wire rack.

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