📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners. This prevents sticking and makes cleanup a breeze.
2. In a large mixing bowl, grate your Asiago and Parmesan cheese. I usually aim for about 1 1/2 cups total of the grated cheese mix—I go by feel sometimes, I just love cheese that much!
3. In a separate bowl, whisk together the eggs, milk, melted butter, and salt. Make sure everything is well combined—no one likes lumpy muffin batter!
4. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Don't overmix; a few lumps are okay. Overmixing leads to tough muffins. Trust me on this one!
5. Stir in the grated cheese until it's evenly distributed throughout the batter. Mmm, cheesy goodness!
6. Fill each muffin cup about 2/3 full. I like to use an ice cream scoop—makes it so much easier and ensures even portions.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. The tops should be golden brown and slightly firm to the touch.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy.
9. Once completely cool, you can store them in an airtight container at room temperature for up to 2 days or in the freezer for longer storage. Note that freezing will alter the texture, but they are still tasty!