Quick Vegemite and Cheese Muffins

Overview

Vegemite and Cheese muffins with a knob of butter

Quick Vegemite and Cheese Muffins

By Amy // Posted Jun 5, 2021 // Category Muffins and Savoury

My Vegemite and Cheese Muffins were inspired by a snack called Mousetraps (grilled toast with vegemite and cheese) I used to eat when I was young. 

Vegemite is an iconic Australian spread and is actually quite an acquired taste. It’s a little difficult to pinpoint the taste, but you could describe it as being intensely salty and a bit bitter, it’s almost soy sauce like. If you’ve had Marmite before, you’ll find the UK version is pretty similar to the Aussie one.

You’ll find people usually have strong opinions about vegemite, many either hate it or love it (make sure you read my tips below to see how much vegemite to put in). I personally don’t mind it in small doses and I love it when it’s paired with cheese!

I made my Vegemite and Cheese muffins extra cheesy with a generous amount of cheese on the topping. It’s also very moist, fluffy and soft in the inside. Perfect cold or hot, slathered with some butter. 

Check out my favourite savoury recipes.
 
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tips

1. Equipment

You don’t really need much special equipment for this recipe. I used this Masterpro Muffin tin(click on the link), some mixing bowls and a whisk in this recipe.

2.Have room temperature ingredients

The ingredients, especially the buttermilk and the eggs should be at room temperature. If your ingredients are too cold, it can change the structure as well as alter the cooking time of your bakes. 

3. Don’t overmix

There are two stages when you need to mix/fold your batter. The first is when you combine your wet to dry ingredients and then another time when you add your cheese filling. Mix gently using a spatula, ensuring you scrape the sides and the bottom as you fold your ingredients. Stop mixing as soon as the ingredients come together. 

4. Add more or less vegemite

As I talked about earlier, vegemite is intense! If you’re not such a huge fan, even just a tablespoon is enough to get little hints of vegemite in the muffin. If you like vegemite, you could even put in 2 tablespoons.

5. Put a baking tray below your muffin tin

Once the cheese starts melting, you’ll find that oil can leak out of the cheese. I put a baking tray below the muffin tin so that it can catch the dropping oil. Doing this will also make clean up so much easier.

*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase.

RatingDifficultyBeginner

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Yields12 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 400 g self-raising flour, sifted (2 1/2 cups)
 300 ml buttermilk, at room temperature
 150 ml light vegetable oil
 3 eggs, at room temperature
 1 ½ tbsp vegemite
 200 g grated cheese, plus more to top muffins

1

Preheat the oven to 200 C (390F) and spray a 12 muffin tray with oil spray or place paper cups into the muffin tray.

2

Place the sifted flour into a large mixing bowl and make a well in the middle to add the wet ingredients into.

3

In a large bowl, whisk the buttermilk and vegemite together. Whisk the vegemite thoroughly. Add the oil and eggs to the buttermilk mixture and whisk together. Pour the liquid into the dry ingredient bowl. Gently fold the ingredients together until just mixed.

4

Add the grated cheese to the muffin batter and mix gently until the ingredients are evenly dispersed. Try not to over-mix.

5

Spoon the muffin batter equally into the muffin tin. Top each muffin with a generous amount of grated cheese. Bake for 20-25 minutes or until a skewer comes out clean.

6

Store in an airtight container in the fridge for up to 6 days. Freeze for up to 3 months. Serve warmed or cold with butter.

Ingredients

 400 g self-raising flour, sifted (2 1/2 cups)
 300 ml buttermilk, at room temperature
 150 ml light vegetable oil
 3 eggs, at room temperature
 1 ½ tbsp vegemite
 200 g grated cheese, plus more to top muffins

Directions

1

Preheat the oven to 200 C (390F) and spray a 12 muffin tray with oil spray or place paper cups into the muffin tray.

2

Place the sifted flour into a large mixing bowl and make a well in the middle to add the wet ingredients into.

3

In a large bowl, whisk the buttermilk and vegemite together. Whisk the vegemite thoroughly. Add the oil and eggs to the buttermilk mixture and whisk together. Pour the liquid into the dry ingredient bowl. Gently fold the ingredients together until just mixed.

4

Add the grated cheese to the muffin batter and mix gently until the ingredients are evenly dispersed. Try not to over-mix.

5

Spoon the muffin batter equally into the muffin tin. Top each muffin with a generous amount of grated cheese. Bake for 20-25 minutes or until a skewer comes out clean.

6

Store in an airtight container in the fridge for up to 6 days. Freeze for up to 3 months. Serve warmed or cold with butter.

Quick Vegemite and Cheese Muffins
Nutrition Facts

Servings 12


Amount Per Serving
Calories 319
% Daily Value *
Total Fat 19g30%
Saturated Fat 4.9g25%
Cholesterol 59mg20%
Sodium 147mg7%
Potassium 106mg4%
Total Carbohydrate 27g9%
Dietary Fiber 0.9g4%
Sugars 1.5g
Protein 9.9g20%

Calcium 161%
Iron 2%
Vitamin D 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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