Cheese Muffin

  • 120 grams (4.25 ounces) sour cream (10-15% fat)
  • 1 large egg
  • 100 grams (3.55 ounces) hard cheese
  • 200 grams (7.05 ounces) pink salmon fillet
  • 1 medium onion
  • 1 bundle dill
  • 3 tablespoons canned green peas
  • 2 tablespoons sunflower oil
  • 1 teaspoon baking powder
  • Pinch of salt
  • 120 grams (4.25 ounces) flour


  • Muffin Pan

    A non-stick muffin pan will ensure your muffins come out effortlessly. If you don’t have one, use muffin liners to make removal and cleanup easier.

  • Mixing Bowls

    Having a set of mixing bowls of various sizes helps keep your ingredients organized. Stainless steel bowls are durable and easy to clean.

  • Fine Grater

    A fine grater will help you achieve the perfect cheese texture, which blends smoothly into the batter.

  • Sharp Knife

    A sharp knife is essential for finely chopping your salmon fillet and onions. It will save time and make the task much easier.

  • Silicone Spatula

    A silicone spatula is perfect for mixing and stirring ingredients without scratching your bowls.


Step 1

Preheat your oven to 356°F (180°C).

Step 2

Tip: Preheating the oven ensures that your muffins cook evenly and rise well.

Step 3

Carefully chop the fish fillet and onions. Fry them in sunflower oil until the fish is cooked and the onions are translucent. Season with a pinch of salt and pepper.

Step 4

Tip: Use a non-stick pan to avoid sticking and ensure an even sauté.

Step 5

Let the fried mixture cool.

Step 6

In a medium bowl, mix the egg and sour cream until well blended.

Step 7

Tip: Ensure the sour cream is at room temperature to combine more easily with the egg.

Step 8

Grate the cheese finely and add it to the bowl with the egg and sour cream mixture.

Step 9

Add the cooled fish mixture, chopped dill, and canned green peas. Stir everything to combine thoroughly.

Step 10

Tip: Fresh dill can be substituted with dried dill, but use only 1 teaspoon if using dried herbs.

Step 11

Sift the flour and mix it with the baking powder in a separate bowl. Gradually add the flour mixture to the fish mixture and stir until just combined.

Step 12

Tip: Sifting the flour helps remove lumps and makes the muffins lighter.

Step 13

Pour the batter into a muffin pan lined with paper cups or lightly greased.

Step 14

Bake for 40 to 50 minutes, or until a skewer inserted into the center of a muffin comes out clean.

Step 15

Tip: Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.


Imagine this: You've just baked these delicious cheese muffins, and the aroma is filling your kitchen. What next? Serve these muffins warm, with a dollop of sour cream or a sprinkle of fresh dill on top for that added zest. If you're hosting a brunch, pair them with a fresh green salad or a creamy avocado spread. For a more elaborate meal, these muffins make an excellent side dish to a rich seafood chowder or a hearty vegetable soup. They also fit perfectly into a lunchbox, offering a savory reprieve amidst the usual snacks. Get creative with your serving - these cheese muffins are versatile enough to complement any meal or stand proudly on their own.


To make these cheese muffins gluten-free, substitute the regular flour with an equal amount of gluten-free all-purpose flour blend. You'll still get that delightful texture and taste without the gluten. For a vegan version, swap out the sour cream for a plant-based alternative like almond or soy yogurt, use an egg replacer instead of the egg, and opt for vegan cheese. Instead of salmon, you can incorporate finely chopped, cooked mushrooms or seasoned tofu to maintain the savory element. These tweaks ensure everyone can enjoy these delicious muffins without compromising on flavor.


  • Beginner: What type of cheese works best for this recipe?

    Hard cheeses like cheddar, gouda, or parmesan work great as they melt well and add a rich flavor to the muffins.

  • Beginner: Can I use canned salmon instead of fresh salmon fillet?

    Yes, you can use canned salmon. Just make sure to drain and flake it before adding it to the mixture.

  • Intermediate: Can I prepare the batter ahead of time?

    It's best to bake the muffins immediately after preparing the batter to ensure they rise properly. However, you can prep the dry and wet ingredients separately and combine them just before baking.

  • Intermediate: How can I add a bit of spice to these muffins?

    Adding a pinch of cayenne pepper or some diced jalapeños to the batter will give the muffins a nice kick.

  • Experienced: How can I make the muffins fluffier?

    Be sure to sift the flour and baking powder together and avoid over-mixing the batter, which can make the muffins dense.

  • Experienced: Can I use a different type of oil besides sunflower oil?

    Yes, you can use other vegetable oils like olive oil or canola oil. Each will slightly alter the flavor, so choose according to your preference.

Nutrition facts

Recipe Yield:12 muffins
Calories:Per muffin
Calories (Min - Max):180 - 200
Total Fat:12g
Saturated Fat:6g
Total Carbohydrate:12g
Total Sugars:1g