Welsh-Rarebit Muffins Recipe

Name: Welsh-Rarebit Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups self-rising flour; 1/3 cup rye flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon English mustard powder; Generous 1/2 cup grated sharp Cheddar; 6 tablespoons vegetable oil; 1/2 cup plus 2 tablespoons plain whole-milk yogurt; 1/2 cup whole milk; 1 egg; 2 tablespoons Worcestershire sauce

Servings: persons

1 1/2 cups self-rising flour
1/3 cup rye flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon English mustard powder
Generous 1/2 cup grated sharp Cheddar
6 tablespoons vegetable oil
1/2 cup plus 2 tablespoons plain whole-milk yogurt
1/2 cup whole milk
1 egg
2 tablespoons Worcestershire sauce

1
2 tablespoons grated sharp Cheddar
2
Worcestershire sauce, for garnish
3
Special equipment: 12-cup muffin pan lined with 12 paper baking cups
4
Preheat the oven to 400 degrees F.
5
Mix the flours, baking powder, baking soda, salt, mustard powder and cheese in a large bowl with a fork.
6
In a large measuring cup, beat together the remaining ingredients.
7
Pour into dry ingredients, mixing lightly with your fork, remember that good muffins are made from lumpy batter.
8
Pour into muffin cups and cook for 20 minutes, then quickly take them out of the oven and put a little cheese and sprinkling of Worcestershire sauce on each one.
9
Put them back in the oven for another 5 minutes, and then put the muffins on a baking sheet to cool.
10
Eat them while they are still warm but not hot.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups self-rising flour, 1/3 cup rye flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Welsh-Rarebit Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Welsh-Rarebit Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions