2 c. white whole wheat flour

0.5 oz. tarragon, chopped

1 T. baking powder

1/2 t. salt

1/2 t. ground black pepper

1 1/2 c. extra-sharp grated cheddar cheese (6 oz.), divided

1/4 c. canola oil

1 c. unsweetened oat milk

1 egg

Preheat the oven to 425°F.

In a medium-sized bowl, whisk together the flour, tarragon, baking powder, salt, black pepper, and 1 cup of the grated cheese.

In a separate bowl, mix together the wet ingredients (oil, oat milk, and egg). Pour the wet ingredients into the dry ingredients and stir just until combined.

Spoon the batter into the muffin cups lined with muffin papers, filling them nearly full. Sprinkle with the reserved cheese.

Bake the muffins for 16 to 18 minutes, until a cake tester inserted into the center of one comes out clean and the tops are golden brown.

Based on King Arthur Flour: Spicy Cheddar Muffins, using the Tarragon Tartlets I make for Christmas as an inspiration for the flavor profile.

Yield: 13 muffins

Last updated: 5/30/26