This is a versatile, tasty savory muffin recipe with a good crumb. The cheese and seasonings give it a nice sharp kick, and the tomatoes give it a fresh feel. You can add other ingredients, like spinach, mushrooms, ham or bacon. They freeze wonderfully and are perfect for brunch tables and a great savory alternative for breakfast.
The perfect brunch, breakfast and snacking muffin
The idea of a savory muffin (or savoury muffins, depending on where you are) has always appealed to me (as do savory scones), and in my mind, it always had cheese. Of course.
This recipe combines the chewy texture of cheese with a nice, tight crumb. It's not overly eggy and makes a great addition to a brunch table or as a snack. Can't argue with that.
I'm a big fan of muffins in general, mostly because they are great fresh and they freeze SO well! I usually have a bunch of my favorites (Raisin Bran muffins and Morning Glory muffins) frozen at all times and for a quick grab in the morning.
Ingredient list
- Cheese: I love to use white Cheddar cheese, Gouda, or Fontina because they have a strong flavor but are not too spicy. Any semi-hard cheese you like works well. White cheddar would be another great choice. Alternatively, you can use half mozzarella cheese (or other melty cheese), and the muffins will be softer, but make sure you compensate with enough seasoning, as mozzarella has less flavor.
- Milk: I use whole milk or low-fat, depending on what I have in the house. But you can use any type, even almond milk.
- Egg: large, fresh.
- Unsalted butter.
- Tomatoes: I like that they add freshness to the muffin. Make sure they are seeded to avoid excess moisture.
- Herbs: parsley goes well with the other ingredients, but basil and thyme also work wonderfully.
- Salt.
- Seasonings: black pepper of course, but you can also add a dash of spice with chili powder or smoked paprika.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Add-ins options
This is a basic recipe with add-ins that can be varied to get different flavors.
- Ham or bacon: omit the tomato and add chopped ham (any type you like) or crunchy bacon bits.
- Spinach: a very popular flavor, make sure the spinach is as dry as possible so you don't add extra liquid to the batter. Use it instead of the tomato or add half of each.
- Vegetables: such as garlic (or garlic powder), onion, grated carrot, zucchini and eggplant (baked or roasted first in a medium oven until they are brown and have released the extra liquid). Chop them before adding them to the muffin batter. You can use a combination of them or individually and can substitute them for the tomato.
- Corn: use cooked corn (frozen works very well). I like roasting it first until very lightly charred to add flavor. You can substitute the tomato in the recipe or use the corn in addition to it.
- Olives: chopped green or black olives can be added instead of the tomato for a fantastic variation.
- Mushrooms: chop and cook them first until they release all the liquid. Use them instead of the tomato.
Steps to make savory muffins
- Muffins are very easy to make and these are made the old-fashioned way: a bowl with wet ingredients and a bowl with dry ingredients that are mixed together swiftly and lightly.
- The add-ins (cheese, tomatoes, and parsley) are added before the dry ingredients are completely incorporated. That way, the batter is mixed as little as possible to ensure tender muffins.
Dry and wet ingredients are stirred in separate bowls and then lightly mixed together. Don't beat or overmix!
The final batter is thick and chunky.
Baking
This recipe is for regular-sized muffins.
Muffin pans
- Buttering the muffin tin: If you want crustier muffins—not only on top but also on the sides—omit paper cups and butter (or use baking spray) the individual rounds.
- Yield: 12 muffins when you fill ¾ of the paper cup, and 10 muffins if you fill it almost to the top. The batter holds itself well so there's little chance of overflow even if you fill it more than three-quarters, which is a standard way of avoiding spills.
Paper liners or cups: I use them because I find it easier and less messy since I don't have to butter the pan, and then wash it! But that means that the edges of the muffins will be soft and not develop a crust because they are in contact with the paper as they bake and not the buttered metal.
When are the muffins done? Use a cake tester or toothpick to check for doneness. As soon as it comes out clean, remove the pan from the oven. Let cool on a wire rack until warm enough to eat.
Storage
Muffins should be eaten freshly baked or a few hours later at the most. That said, here's how I store them.
- Room temperature: keep them wrapped or in an airtight container for 2 days and warm before eating. They will be chewier and less tender. I highly recommend warming them in a medium oven to bring them back to life.
- Freezing: they freeze wonderfully, and you should warm them before eating, after thawing them at room temperature, uncovered. To freeze, put them in a freezer-safe container with a lid or foam tray and wrap them first in plastic and then in aluminum foil. Don't overcrowd them so that they don't get squashed.
Related recipes you might like:
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Savory Muffins (basic recipe)
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A reader suggested adding garlic and onion powder to make them tastier and she was right, so the original recipe is slightly tweaked to include them.
Ingredients
- 4 tablespoons unsalted butter, melted
- 1 cup whole milk, at room temperature
- 2 eggs, at room temperature
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Black pepper, to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ cup chopped tomato, seeded
- 4 oz about 1 cup semi-hard cheese, such as Gouda or Fontina, grated
- 2 tablespoons chopped parsley or basil
Instructions
- Preheat the oven to 350ºF (180ºC).
- Grease or spray 12 muffin molds. Or fill with paper cups.
- In a large bowl, mix flour, baking powder, salt and pepper.
- In a small bowl mix butter, eggs, and milk.
- Add wet ingredients to the flour mixture and mix lightly, some dry parts should remain.
- Add cheese, tomato, and parsley. Mix just until combined. Don’t over mix or the muffins will be tough.
- Divide evenly between the 12 muffin molds.
- Bake for about 20 minutes, until golden and a tester comes out clean. Don't overbake.
- Let cool on a wire rack but my recommendation is to eat warm.
Notes
Ham/salami/bacon: omit the tomato and add chopped ham or salami (any type you like) or crunchy bacon bits.
Spinach: a very popular flavor, make sure the spinach is as dry as possible so you don't add extra liquid to the batter. Use it instead of the tomato or add half of each.
Vegetables: such as garlic (or garlic powder), onion, grated carrot, zucchini, eggplant (baked or roasted first in a medium oven until they are brown and have released the extra liquid). Chop them before adding them to the muffin batter. You can use a combination of them or individually, and can substitute them for the tomato.
Corn: use cooked corn (frozen works very well). I like to roast it first until very lightly charred to add more flavor. Substitute the tomato in the recipe or use the corn in addition to it.
Olives: green or black olives, chopped, can be added instead of the tomato for a fantastic variation.
Mushrooms: chop and cook them first until they release all the liquid. Use them instead of the tomato. Seasonings: be sure to add enough salt, pepper, garlic and onion powder. Under seasoned muffins are so dull. Spice it up with some smoked paprika or chili pepper if that's your jam. Yield: 12 regular medium-sized muffins when you fill ¾ of the paper cup, and 10 muffins if you fill it almost to the top. The batter holds itself well, so there's little chance of overflow even if you fill it more than three-quarters, which is a standard way of avoiding spills. Freezing: these muffins can be frozen, wrapped first in plastic and then in aluminum foil. Rewarm in a medium 170°F (75°C) oven before eating.
Margaret says
I made as instructed and used GF all purpose flour. I included the onion and garlic powders. I included grated carrot and some ham, along with an aged cheddar.
The result was a light fluffy muffin, surprising given it was GF, however it lacked taste. Perhaps the carrot wasn’t strong enough to flavour more.
L says
I was making a big batch of pumpkin muffins and suddenly got in the mood for savory muffins. I needed a quick, easy base recipe while the oven was hot. We're a strict vegan, whole-food, and gluten-free (Celiac) household, and these came out great when adjusted for our needs. I chopped a tomato and some red onion, and added frozen peas, topped with coarse see salt. I made half of the recipe and it yielded exactly nine 1/4-cup muffins that perfectly satisfied my craving. Thanks for the recipe! 🙂