These cheese and herb muffins are a perfect blend of savory flavors with a soft and fluffy texture, ideal for breakfast or a snack.

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Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, baking powder, salt, and pepper.
Fold in the grated cheese and fresh herbs.
In another bowl, whisk together the milk, melted butter, egg, and sour cream.
Pour the wet ingredients into the dry ingredients and gently stir until just combined.
Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Feel free to substitute the cheese with your favorite variety like mozzarella or parmesan.
For extra flavor, you can add a pinch of garlic powder or onion powder to the dry ingredients.
These muffins are best enjoyed warm, but they can be stored in an airtight container for up to 2 days.