Preheat oven to 375°F. Line a 12-count muffin tin with silicone muffin liners (best option!) or grease.
Combine all ingredients in a blender or food processor. Blend until evenly mixed, about 1 minute. Scrap down the sides as needed and mix once more. (At this point the batter can be refrigerated and cooked later or even the next day or two.)
Using a metal portion scoop fill each muffin very close to the top.
Bake in preheated oven 17-20 minutes until golden and puffed.
Place on baking rack and let cool in the muffin pan for a few minutes. Transfer all buns to cooling rack and let cool 5-10 minutes longer.* Serve warm.
These cheese buns freeze well. Thaw at room temperature. Reheat in microwave on 50% power for a warm, stretchy, chewy treat.