Take out Tuesday, Valentine Cheese Muffins

Here’s another favorite recipe that works well in lots of forms.  These cheesy, buttery muffins are an indulgent bite in any size or shape. Naturally with Valentine’s Day next week I wanted to make a batch of heart shaped ones, for some savory Valentine’s treats to share…


I bought this pan from Williams Sonoma a while ago, this is the same pan I used to make the Sweet Heart Cakes several weeks ago.  The actual size is smaller than a traditional muffin or cupcake and bigger than a mini size.  Sort of “Goldilock’s”size, not too big, not too small, just right!


The ingredient list is simple, you might even have these things on hand!

coc cupck ingred web

Cheese of course, sour cream, self rising flour or Bisquick, green onions and butter… you MUST use real butter!


I used my fingers to arrange dough in the hearts, it will even out during cooking.


These would be good for lots of different occasions, my favorite ways to serve them are as an appetizer or with salad.  They would be great with just about anything!


Serve one to your special someone with a cocktail…the savory cheese bite is subtly flavored by the green onion, but will still leave you kissable!


They would also be perfect for a bridal shower or tea,


or a brunch or baby shower…


Any time you serve them, they are sure to be enjoyed!


You can see another version of these muffins by clicking here COCKTAIL CUPCAKES

Here’s the recipe:

VALENTINE CHEESE MUFFINS for a printable version click here

2 sticks real butter [no substitutions]
8 oz sharp cheddar, grated
2-4 green onions, chopped
1 c sour cream
2 c self rising flour or Bisquick

Melt butter in large bowl in microwave. Add cheese and stir to melt.  Add chives and sour cream.  Blend well and add Bisquick and blend thoroughly.  Spray your pan with cooking oil spray.  Bake at 375 10-12 min for mini muffins, or 15-18 for larger muffins, depending on their size until they are golden and look done. Serve warm or room temperature. These freeze beautifully. Bake for 8-10 minutes straight from the freezer, until heated through.

Makes 30 hearts, or about 24 regular size muffins or cupcakes
Makes 36 mini

the hand painted heart plate is from JMdesigns Gallery

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7 Responses to “Take out Tuesday, Valentine Cheese Muffins”
  1. This would be very popular at our house. They look wonderful!

  2. Good morning! I love real butter so much that anything else just won’t cut it! As the birthdays keep piling on, though, I have found myself having to resort to goofy stuff like I Can’t Believe It’s Not Butter (yes, I can, by the way!) to keep our cholesterol levels at bay. When it comes to baking, though, it’s the real deal all the way!!! These savory muffins sound kind of decadent…which goes hand in hand with Valentine’s Day! The heart shape reels you in, but then I’ll be the taste really seals the deal! That’s a cool muffin tin, too. I like those ridges on the sides. I hope you’re having a good day so far. I’m going back to bed! 🙂

    • Hi Alycia, I had to get these things in the freezer fast the day I made them, they are dangerous! I am jealous you went back to bed! We are going to California tomorrow for a last minute long weekend so I have been running like crazy! If you don’t hear from me for a few days it’s because I’m playing hooky… Have a great week!

  3. These sound delicious. I printed the recipe for safe keeping.

  4. Diana Rambles says:

    They are so pretty and look tasty!

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