– 1 1/2 cups all-purpose flour
– 1/2 cup whole wheat flour
– 1 tbsp baking powder
– 1 tsp garlic powder
– 1 tsp dried parsley
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup cold unsalted butter, cut into small pieces
– 1 cup shredded cheddar cheese
– 3/4 cup cold buttermilk
– 12 small cubes of cheddar cheese
– 1/4 cup unsalted butter, melted
– 1 tbsp lemon juice
– 1 tsp grated lemon zest


  1. Preheat oven to 425°F. Line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking powder, garlic powder, dried parsley, salt, and black pepper.
  3. Add the cold butter pieces to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  4. Stir in the shredded cheddar cheese.
  5. Pour in the cold buttermilk and stir until the dough comes together.
  6. Scoop a tablespoon of batter into each muffin cup.
  7. Place a small cube of cheddar cheese on top of the batter in each muffin cup.
  8. Cover the cheese with another tablespoon of batter, making sure to completely cover the cheese.
  9. Bake in the preheated oven for 12-15 minutes, or until the muffins are golden brown.
  10. While the muffins are baking, prepare the lemon butter by whisking together melted butter, lemon juice, and grated lemon zest in a small bowl.
  11. Brush the lemon butter onto the hot muffins as soon as they come out of the oven.
  12. Serve warm and enjoy!