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Welsh Rarebit Muffins are savoury and cheesy. They’re great for dipping into your soup or stew. This easy muffin recipe bakes up in no time.

The weather in Glasgow this week has been positively horrid. Snow, rain, freezing temperature, high winds… It’s no bomb cyclone, but it’s definitely not inviting us to enjoy the great outdoors. And what do we do when we’re stuck inside? Well, I guess some people play video games, but the cool kids bake.

If you’re new to baking or nervous about your skill level, muffins are the perfect place to start. Other than a muffin pan, duh, you don’t need any fancy equipment, just a mixing bowl, large measuring cup, and a spoon. I actually use a whisk and a rubber spatula, but a spoon would do nearly as well. And the finished product is absolutely delicious.

These Welsh Rarebit Muffins are cheesy and oh so savoury. I’m guessing this is what all those food nerds refer to as umami. That savoury intensity in these muffins comes from a generous dose of Worcestershire sauce. You don’t need to know how to pronounce it to love it. It provides a hit of savoury oomph to any recipe. In these muffins, it’s a major player, along with the sharpest cheddar cheese you can get your hands on.

These muffins are great on their own, but I think they could also add significantly to your enjoyment of a hearty stew. It’s still not considered polite in most places to lick your bowl, and that’s where a Welsh Rarebit Muffin suddenly becomes dinner’s best friend.

Don’t go out there, kids. It’s not pleasant. Stay inside and bake Welsh Rarebit Muffins. It’s gonna be awesome.

Welsh Rarebit Muffins

Welsh-Rarebit Muffins are a cheesy, savoury delight.

Author: Renee Rendall
Prep Time: 15
Cook Time: 20
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Muffins
Method: Baked
Cuisine: British

Ingredients

Scale

1–1/2 cup self-rising flour
1/3 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon mustard powder
1/2 cup grated sharp cheddar cheese, plus extra for the top of each muffin
6 tablespoons vegetable oil
1/2 cup plus two tablespoons greek yogurt
1/2 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.