These Welsh Rarebit Muffins are light and tender and cheesy and oh so savoury. They're an awesome afternoon snack or accompaniment to a hearty soup or stew.
I'm a picky eater, but I also love to cook and bake, so I'll try any recipe in a cookbook that doesn't automatically seem disgusting to me or my husband. So I've tried a lot of recipes that seem great on the page but turn out gross. But the much better result is when I'm dubious about something and the experiment exceeds all my expectations.
I find that when I let things in my life be an experiment, a calculated risk, I'm often pleasantly surprised. And when things don't work out, it's just more data to factor into my next decision. Alchemists worked their entire lives to create the elixir of life and transform metal into gold. It never worked but they became the pioneers of modern day chemistry. Their curiosity took them places they never expected. Being a kitchen witch is much the same.
What makes these Welsh Rarebit Muffins so awesome?
Savoury muffins may sound strange at first, but these little babies, inspired by Welsh rarebit, are definitely a successful experiment. If you've only ever heard this word spoke, you might think rarebit somehow contains rabbit, but it's actually a savoury cheese sauce, and it's freakin' awesome.
These muffins, of course, have a lot of cheese. They're also made with a combination of white and whole wheat flour for a bit of added texture and depth of flavor. But what takes them into realms of true deliciousness is the generous amount of Worcestershire sauce. This mysterious formula has a big umami punch, making these muffins totally irresistible.
I will happily eat them just as a snack, but they're also nice as a soup dipper. Bring some to work and transform your sad microwave cup-o-soup into something much more awesome.
Make it magical
Of course, cheese and wheat and other ingredients in this recipe are very magical, but it might be fun to tap into the magic of Wales with this recipe. Welsh myths have given us beautiful inspiration for our magical practices. From Merlin to Cerridwen and beyond, Welsh traditions were hugely influential to the early development modern witchcraft and wicca. So while your muffins are in the oven, spend some time reading up on the magical history of Wales.
For more on the magical properties of the ingredients in this recipe, check the Kitchen Magick page.
Ingredients
Here's everything you'll need to make these muffins. The full details are in the recipe card below.
- Self-rising flour
- Whole wheat flour - preferably plain or pastry flour, but if you can only get whole wheat bread flour, it will work
- Baking powder
- Baking soda
- Salt
- Mustard powder
- Cheddar cheese - opt for something on the strong side if you like it
- Vegetable oil - something flavorless
- Greek yogurt
- Milk - whole milk is best, but use what you've got
- Egg
- Worcestershire sauce
Tips for making Welsh Rarebit Muffins
These can made like almost all other muffins. Bring all the dry ingredients together in one bowl. In another bowl or a measuring jug, whisk together the wet ingredients until you have a smooth mixture. Then bring them together and stir gently and quickly until just combined. Don't overwork it or your muffins will be tough.
Scoop your batter into lined muffin cups, then bake until they're beautifully domed. You can test them with a toothpick to make sure they're done if you like. Right after you take them out of the oven, sprinkle some more grated cheese on top of each muffin and let it gently melt on top.
Store any leftovers in an air tight container. These are best in the first three days, but they probably won't last that long.
I can't wait for you to try these cheesy, savoury Welsh Rarebit Muffins. I just don't you'll think they're awesome.
Looking for more awesome muffin recipes? Try these Orange Poppy Seed Muffins or some Banana Macadamia Nut Muffins.
PrintWelsh Rarebit Muffins
These Welsh Rarebit Muffins are light and tender and cheesy and oh so savoury. They're an awesome afternoon snack or accompaniment to a hearty soup or stew.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Baked
- Cuisine: British
Ingredients
- 1-½ cup self-rising flour
- ⅓ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon mustard powder
- ½ cup grated sharp cheddar cheese, plus extra for the top of each muffin
- 6 tablespoons vegetable oil
- ½ cup plus two tablespoons greek yogurt
- ½ cup whole milk
- 1 egg
- 2 tablespoons Worcestershire sauce
Instructions
- Preheat your oven to 400F (200C) and line your muffin pan with twelve muffin papers.
- In a large mixing bowl, add your two types of flour, baking soda, baking powder, salt, mustard powder, and cheese. Whisk gently to combine.
- In another container, such as a large measuring cup, add your vegetable oil, greek yogurt, milk, egg, and Worcestershire sauce. Whisk to thoroughly combine.
- Ditch your whisk and switch over to a rubber spatula. Add your wet ingredients to the mixing bowl, and quickly but gently combine until everything is just moistened. Don't panic over a few lumps and try not to stir for more than 15 seconds.
- Divide your muffin batter into your 12 muffin cups as evenly as possible. I use a medium sized scoop fr this. Bake your muffins for 18-20 minutes or until lightly browned. Then take your muffin pan out of the oven, carefully add a final sprinkling of grated cheese to the top of each muffin, and put them back in the oven for another 3-5 minutes.
- Allow the muffins to cool for a couple of minutes, then turn them out onto a wire rack. Best eaten warm.
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