Cocktail Cheese & Chive Muffins

"These savory cheese-tidbits make great finger food for an appetizer buffet. From Southern Living Ultimate Book of Appetizers"
photo by KerfuffleUponWincle photo by KerfuffleUponWincle
photo by KerfuffleUponWincle
photo by KerfuffleUponWincle photo by KerfuffleUponWincle
Ready In:
48 muffins




  • Melt butter in a medium saucepan over medium heat.
  • Add Cheddar cheese, and cook 2 minutes, stirring constantly.
  • Stir in flour, sour cream, and chives.
  • Spoon batter into ungreased miniature (1 3/4-inch) muffin pans, filling two-thirds full.
  • Bake in 375 degree F oven for 20 to 22 minutes.
  • Remove muffins from pans immediately.
  • Yield: 4 dozen muffins.

Questions & Replies

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  1. s_sullivan
    I love this recipe I have made it substituting Swiss cheese and Dill. it worked great. I plan to try substituting different spices and herbs. very easy recipe.
  2. evelynathens
    Yum! So easy. Chives being mostly unavailable here (I can sometimes find them, but it takes some work), I used 3 spring onions in their entirety - both white and green. Made for nibbles with 10 people over watching the Greece-Argentina game (we lost) in the World Cup. Every one liked these a lot. Thanks.
  3. KerfuffleUponWincle
    VERY TASTY! So tasty that I had to get up and move the basket away so I'd stop eating them! :) I melted the butter and cheese in a non-stick fry pan on the lowest heat because I was afraid it would stick in a regular pan ~ I didn't really cook it though! I then dumped the mixture into my mixer bowl, added the other ingredients, and stirred everything on the lowest speed, just til mixed ~ I used full fat sour cream because that is what I had on hand and I used dried chives. The little muffins came out of the pan easily ~ Made for CHIVES Herb/Spice for May in the French Forum! Next time, I'll add 1/2 cup toasted chopped pecans ~
  4. Sam 3
    These turned out much better than I thought they would. The batter didn't mix very easily so I thought there may be problems there. I used zaar's sub for self-raising flour as I rarely buy it. I didn't have frozen chopped chives so used dried ones. I wanted to speed up the baking process a little (didn't notice that the recipe made 48 muffins before I started making them lol) so I made some regular sized muffins, baking them for an extra 6 minutes. However, the mini ones were much easier to remove from an ungreased pan than the larger ones.



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