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Feb 04
5

Cheddar Bay Pull Apart Muffins

Cheddar Bay Pull Apart Muffins

Buttery and cheesy, these Cheddar Bay Pull Apart Muffins are a fun and super easy twist on those tasty restaurant biscuits you know and love! My favorite part is that the cheese forms a crispy crust on the bottom while the top and middle stay soft and pillowy. I think these make a perfect side dish to a meaty main course (they go with chicken, beef, fish – everything!), but you could also serve them as a party appetizer or one as a snack.

Cheddar Bay Pull Apart Muffins

Looking for more tasty and light muffin tin recipes like my Cheddar Bay Pull Apart Muffins? Check out my Cheeseburger Hash Brown Cups, Mexi Meatloaf Muffins, Reuben Wonton Cupcakes, Pepperoni Pull Apart Muffins, Buffalo Chicken Mac and Cheese Muffins, Pizza Cups, Chicken Parmesan Wonton Cupcakes, Spaghetti & Meatball Cups, Sausage, Egg and Cheese Hash Brown Cups, French Dip Wonton Cupcakes, Mini Spinach Dip Bread Bowls and so many more in the Main Course Muffin section of my recipe index!

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Cheddar Bay Pull Apart Muffins

Yield: 12 pull apart muffins

Ingredients:

  • 1 (16.3 oz) can of Pillsbury Grands Southern Homestyle Butter Tastin’ refrigerated biscuit dough (you can use a different Grands flavor if you want but I really recommend the buttery one for this recipe)
  • 3 oz (3/4 cup) shredded 2% Sharp Cheddar cheese
  • 1 tablespoon light butter (I use Land O’Lakes)
  • ½ teaspoon parsley flakes
  • ¼ teaspoon salt
  • 1/2 teaspoon garlic powder
  • ¼ teaspoon Old Bay seasoning

Directions:

  1. Pre-heat the oven to 350. Lightly mist 12 cups in a standard muffin/cupcake tin with cooking spray and set aside.
  2. Separate the biscuits onto a cutting board and cut each one into 9 pieces (cut into thirds in each direction). Transfer the biscuit pieces into a mixing bowl and stir in the shredded cheddar. Melt the butter in the microwave in a small dish. Drizzle the melted butter over the biscuits and stir until coated. Sprinkle the remaining seasonings into the bowl and then stir to combine.
  3. Spoon the biscuit mixture evenly into the prepared cups of the muffin tin. Place the tin in the oven and bake for 15-16 minutes until the biscuit pieces have puffed up and the tops are golden.

Weight Watchers SmartPoints:
5 per muffin (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
4 per muffin (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)

Nutrition Information:
140 calories, 18 g carbs, 3 g sugars, 6 g fat, 3 g saturated fat, 4 g protein, 1 g fiber (from myfitnesspal.com)

an Emily Bites Original

   
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5 Responses to “Cheddar Bay Pull Apart Muffins”

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    1
    Tracy Quinlan — February 5, 2016 @ 10:59 am

    Emily, you have saved me! I was struggling on my Weight Watcher plan because I was hungry and totally bored. Lettuce, chicken breasts, steamed veggies were making my taste buds die a little each day. Now, I’m excited again about the Plan AND cooking. I made your pizza rolls last night and was so full, I went to bed with 10 more points to use. I also made your Cinnamon Apple Oatmeal singles which I LOVE. I put a little spoonful of Greek yogurt on top and they were better than delicious! I can’t wait to try these muffins with a bowl of soup. I have now sent your website to at least 10 of my friend. Again, THANK YOU!!!

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    Nancy — February 6, 2016 @ 10:48 am

    Tracy: I agree with you. Try all the different oatmeal singles. OH SO GOOD. I make and freeze and take to work. Emily’s savory muffins/cupcakes ROCK as well. Portion controlled, freezable. More grab and go. My favorites are the spaghetti and meatball, the chicken parm, stuffin’ muffins, mac and cheese versions and pepperoni pull aparts to name a few. Frequently I spend a Saturday morning cooking up a Muffin Tin marathon for a bunch of grab and go. The pepperoni pull aparts are part of my super bowl menu tomorrow. Good Luck on your journey, Nancy

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    3
    Mandy — February 7, 2016 @ 10:26 am

    I can’t wait to make these! They sound amazing. I’m LOVING your recipes and have made several.

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    Jacey — February 20, 2016 @ 7:28 pm

    OMGosh, these are so delicious. I think might be too delicious. i’m trying not to eat more than 2 a day. Will only make these when I have company now 🙂

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    Nancy — January 2, 2017 @ 12:02 pm

    Another 2016 TOP pick. I highly recommend these. Perfect with soup, stew, fish entre or just as a tasty snack. They freeze really well as do most of Emily’s muffins/singles. Check out her collection of all muffin singles, Varieties for Breakfast, lunch, dinner or dessert. Recently I tried her Peppermint Cheesecake singles and they were excellent. Nancy

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