Soft, buttery muffin-style bread loaded with sharp cheddar, savory garlic herb spread, and irresistible pull-apart layers. These golden, cheesy muffin cups are perfect for sharing—great as an appetizer, snack, or cozy side for any meal.
Why You’ll Love This Recipe
- Fun pull-apart texture – Soft and layered like mini loaves.
- Garlicky & cheesy – Sharp cheddar and herby garlic butter in every bite.
- Perfectly portioned – Baked in jumbo muffin tins for easy serving.
- Great side or snack – Complements pasta, soup, or party spreads.
- Freezer-friendly – Bake ahead and reheat as needed.
Ingredients
For the Dough:
- 1 cup warm water (120°F–130°F)
- 2¼ teaspoons instant yeast
- 3 tablespoons granulated sugar
- 3 cups all-purpose flour
- 2 tablespoons unsalted butter, melted
For the Filling:
- 4 tablespoons unsalted butter, melted
- 2½ tablespoons garlic and herb spread (such as Johnnie’s or similar)
- 2½ cups shredded cheddar cheese
Directions
Make the Dough:
- In a bowl, stir together warm water and sugar. Add yeast and let sit for 3 minutes until slightly foamy.
- Add 2 cups flour and mix to combine. Stir in melted butter, then the remaining flour until a soft dough forms.
- Knead on a floured surface for 2–3 minutes until smooth. Place dough in an oiled bowl, cover, and let rise for 1 hour or until doubled.
Shape and Fill:
- Roll the risen dough into an 18×13-inch rectangle. Brush with melted butter and evenly spread garlic herb mixture.
- Cut into six 3-inch strips. Sprinkle cheese over each strip. Stack strips and cut into six equal squares.
- Place each stack vertically into a greased jumbo muffin cup.
Second Rise:
- Cover and let rise in a warm spot for another 40 minutes.
Bake:
- Preheat oven to 350°F (175°C). Brush tops with any remaining butter.
- Bake for 15 minutes, or until golden brown and the cheese is bubbly.
Serve:
- Cool slightly before removing from the tin. Serve warm and pull apart to enjoy.
Servings and Timing
Prep Time: 25 minutes (plus 1 hr 40 min rising)
Cooking Time: 15 minutes
Total Time: 2 hours 20 minutes
Kcal: 310 kcal
Servings: 6 muffins
Variations
- Add Herbs: Sprinkle fresh thyme or rosemary inside the layers.
- Cheese Swap: Try mozzarella, gouda, or pepper jack.
- Mini Muffins: Use a standard muffin tin for smaller bites.
- Spicy: Add red pepper flakes to the garlic butter.
- Stuffed Centers: Place a cube of cheese in the center of each stack for a melty surprise.
Storage/Reheating
- Storage: Store in an airtight container at room temp for 2 days or refrigerate for up to 4 days.
- Reheat: Warm in a 300°F oven for 5–8 minutes or microwave for 15 seconds.
- Freezing: Freeze after baking. Thaw overnight in fridge and reheat before serving.
FAQs
Can I use store-bought dough?
Yes, you can use refrigerated pizza dough or crescent roll dough for a shortcut.
What’s the best cheese to use?
Sharp cheddar offers bold flavor, but feel free to mix in mozzarella or Monterey Jack.
Can I make these ahead of time?
Yes. Assemble and refrigerate before second rise, then bake when ready.
Can I use garlic powder instead of garlic herb spread?
Yes, mix garlic powder with melted butter and dried herbs.
Do I need a jumbo muffin tin?
It works best, but you can divide smaller stacks into a standard muffin pan.
Can I double the recipe?
Yes, simply double each ingredient and use two muffin pans.
Can I make this without yeast?
You can try a biscuit dough base, though texture will be different.
Are they freezer-friendly?
Yes! Freeze baked muffins and reheat in the oven when needed.
Can I add bacon or ham?
Definitely. Sprinkle in chopped cooked bacon or diced ham with the cheese.
Can I use gluten-free flour?
Yes, but results may vary based on the blend. Choose one designed for yeast doughs.
Conclusion
These Cheesy Garlic Pull-Apart Muffin Cups are buttery, gooey, and packed with garlic flavor—a true showstopper that’s easy to make and hard to resist. Perfect for your next cozy dinner, gathering, or bread basket upgrade!
Print
Cheesy Garlic Pull-Apart Muffin Cups
- Total Time: 2 hours 20 minutes
- Yield: 6 jumbo muffins 1x
- Diet: Vegetarian
Description
Cheesy Garlic Pull-Apart Muffin Cups with layers of buttery dough, sharp cheddar, and garlic herb spread—soft, savory, and perfect for sharing!
Ingredients
For the Dough:
1 cup warm water (120°F–130°F)
2¼ tsp instant yeast
3 tbsp granulated sugar
3 cups all-purpose flour
2 tbsp unsalted butter, melted
For the Filling:
4 tbsp unsalted butter, melted
2½ tbsp garlic and herb spread (e.g., Johnnie’s or similar)
2½ cups shredded cheddar cheese
Instructions
Make the Dough:
Mix warm water and sugar in a bowl. Stir in yeast and let sit for 3 minutes until slightly foamy.
Add 2 cups of flour and mix to combine. Stir in melted butter, then add the remaining flour until a soft dough forms.
Knead on a floured surface for 2–3 minutes until smooth.
Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
Shape and Fill:
Roll the dough into an 18×13-inch rectangle.
Brush with melted butter and spread garlic herb mixture evenly.
Cut into six 3-inch strips, sprinkle each with cheddar cheese.
Stack the strips, then cut into six equal squares.
Place each square stack vertically into a greased jumbo muffin cup.
Second Rise:
Cover muffin cups and let rise for 40 minutes in a warm spot.
Bake:
Preheat oven to 350°F (175°C).
Brush the tops with any remaining butter.
Bake for 15 minutes until golden and bubbly.
Serve:
Let cool slightly. Remove from tin and enjoy warm, pulling apart each cheesy layer.
Notes
- You can substitute garlic herb butter for spread if needed.
- Best served fresh but can be reheated for up to 2 days.
- Perfect as a side for soups, pasta, or holiday spreads.
- Prep Time: 25 minutes (plus 1 hr 40 min rise)
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
