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!

Print

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.

MyWW SmartPoints per (1 muffin) serving: (SP calculated using the recipe builder on weightwatchers.com)

Green: 5 SmartPoints/ Blue: 5 SmartPoints/ Purple: 5 SmartPoints

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