Smoked Provolone and Thyme Muffins

These savory Smoked Provolone and Thyme Muffins are filled with spices, herbs, and delicious melty cheese with just a hint of heat. They’re perfect for bread baskets for brunches and dinners; and make a wonderful afternoon snack.

I’ve had the Baking at Home with The Culinary Institute of America cookbook forever and to be honest, I rarely make recipes from it. I use it for reference in my baking, but this recipe from that book for Smoked Provolone and Thyme Muffins just had to be made and shared. They are simple to make and delicious to eat.

These cheese and herb muffins are not my first savory muffins to make. We love having these cheesy chili muffins with my slow cooker chili. I try to keep a batch of these Breakfast on-the-go Muffins in the freezer to grab and reheat for when time is short in the mornings. Of course, we love a sweet muffin any time of the day

Why You’ll Love This Recipe

• A great recipe to use fresh herbs from the garden.
• Cheesy muffins are always a winner.
• They’re easy to make and can be frozen.

Smoked Provolone and Thyme Muffins

I wasn’t sure how these would go over with my family. They tend to like a sweet muffin over a savory one. I felt sure no one but me would enjoy them. I was wrong! My hubby and daughter said they were delicious. My daughter said I needed to bump up the cayenne and Tabasco sauce (she loves spicy) and hubby enjoyed the cheese and the thyme (which surprised me). I served them with the beef stew I made using the crock pot.

As for adding more “heat”, that is a personal preference and when I remade them, I used the same amount of cayenne in the recipe but added a couple more dashes of Tabasco. They turned out just as delicious with a small increase in heat.

Since this recipe makes just 12 muffins it’s a perfect muffin recipe, in my opinion. The savory cheese and herb muffins can be frozen and then thawed to eat as it or reheated in the oven or air fryer (270 degrees) for a few minutes.

Serve muffins for brunches, with dinner, or as a snack. For brunches, you can make this recipe in a mini muffin pan and add them to a charcuterie board.

Can I Use a Different Cheese?

Yes, you can use a different cheese other than the smoked provolone. Shredded smoked mozzarella, sharp cheddar, Monterey Jack, Pepper Jack, or smoked Gouda all are excellent choices.

Can I Substitute the Thyme for another Herb?

Absolutely, you can substitute the thyme for another herb. Chives, oregano, parsley, an Italian seasoning blend of herbs, or even basil all would work in this recipe. Get creative and use your own blend of herbs. If you don’t have fresh herbs, you can use dried. The amount would be HALF the amount used for fresh.

Equipment

• large mixing bowl
• medium bowl
• microwavable safe measuring cup
• whisk
• muffin tin

Ingredients

• 2 cups all-purpose flour
• 1½ cups grated smoked provolone cheese
• 1 tablespoon baking powder
• 2 tablespoons chopped fresh thyme (or 1 tablespoons dried)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of cayenne pepper (⅛ teaspoon)
• 1 whole egg
• 2 tablespoons dry mustard
• 1 ½ cups milk
• ¼ cup (½ stick) unsalted butter, melted and cooled
• Dash Tabasco or to taste

Steps to Make Smoked Provolone and Thyme Muffins

Step 1

Melt butter in a microwavable safe glass measuring cup; let cool and set aside.

Step 2

Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray. Paper liners can be used but it’s recommended to spray the liner with non-stick spray before filling. I had great results with these parchment paper liners.

Step 3

In a large mixing bowl, add the dry ingredients: flour, baking powder, dry mustard, salt, black pepper, and cayenne. Using a whisk, combine the dry ingredients.

Step 4

Add the shredded provolone and fresh thyme to the flour mixture and combine.

Step 5

To the cooled melted butter, add the milk, egg, and Tabasco sauce. Whisk to combine. Add the wet ingredients to the flour and cheese mixture. Using a fork or whisk mix until combined, do not over-mix.

Step 6

Spoon the batter into the muffin tins, filling them three-quarters full. Bake for 20 to 25 minutes or until the tops spring back when lightly pressed with a fingertip. I like to use this muffin scoop.

Step 7

Cool the muffins in the tin for about 10 minutes, then turn them out of the pan. Serve while still warm.

Tips, Tricks, and FAQs

• If you can’t find grated smoked provolone at your grocery store, go to the deli and ask for two (to be safe) thick slices of the cheese. You will need to ask for the THICKEST cut they can do. I had to use two thick slices. Regular provolone works, too.
• Change out the provolone for a combination of Parmesan and Gruyere cheese. Or use your favorite cheese or combination.
• If using dried herbs, you HALF the amount as they tend to be more concentrated than fresh.
• I used low-fat milk, but whole milk works great, too.
• You can add a bit of chili powder (1/4 teaspoon) in place of the cayenne and Tabasco.
• Store in an airtight container for 3-4 days in the refrigerator or 2 days on the counter. Freeze for up to 3 months.

Printable Recipe Card

More Delicious Recipes from Cookbooks We Love

• Chinese Barbecue Pork from That Recipe
• Homemade Graham Crackers from Karen’s Kitchen Stories
• Maple Cinnamon Acorn Squash from Jen Around the World
• Smoked Provolone and Thyme Muffins from Blogghetti
• Turkey and Barley Soup from Palatable Pastime

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