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)
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
- Cheese: you can use any combination of cheeses. I usually like a very melty one (mozzarella) and a stronger hard one, like gouda or even gruyere.
- Add-ins: this recipe is easily customizable to different flavors.
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) oven before eating.
Marie says
I just made these with cheddar cheese, tomatoes and fresh basil. They are delicious. I mixed everything up and put in mini muffin tins, no liners. I baked for 10 minutes. I had the melted butter left over...oops. I'm I supposed to mix with wet ingredients? I poured a little over each muffin before baking. They still came out great.
Paula Montenegro says
Hi Marie! The melted butter is part of the wet ingredients and stirred with the milk and eggs. It's good to know the recipe works without the butter, lol
Kathryn says
This is a good, neutral muffin base! I used sharp white cheddar, two tablespoons of very fine parmesan cheese, steamed spinach, bacon, tomato and chives and they turned out well. I would NOT use muffin liners again as they stick to the muffins because of the cheese and any other mix-ins. I'm trying them again with some different mix-ins this time. They were a great, make ahead, breakfast and quick to-go meal in the heat of summer.
Chris says
Can these be baked in a pan like cornbread?
Paula Montenegro says
Hi Chris, I don't see why not. I would make a rather short muffin cake because it's a dense batter and the center might take too long to fully bake and the edges be too dry by that time. Happy baking!
Stephanie Milford says
I made these with chopped cherry tomato, tinned corn and fresh basil. They were easy, tasty and kid friendly.
Would you recommend storing in the fridge or at room temperature?
Paula Montenegro says
Hi Stephanie! After a day I recommend you refrigerating or freezing them, well wrapped to prevent dryness. Slightly reheat before eating so they regain their softness.
Amy says
I made the recipe just as it was printed. It had a nice biscuit taste and texture, but was a little bland. If I decide to make it again, I'll definitely be adding some garlic and onion to the mix.
Paula Montenegro says
Hi Amy! I'll definitely test them again and see how to add more flavor. Thanks for your comment.
Cory Varga says
Really love savoury foods and prefer them for breakfast so much more than sweet versions. An excellent recipe for muffins!
Sharon says
These savory cheese muffins are the perfect side dish for chilis, stews, and creamy soups.
Marwin Brown says
This recipe looks so tasty and easy to make! These muffins would taste great on their own or even paired with alongside another dish
Kushigalu says
Best savory flavor combo. I can't wait to make these muffins for mY family. Thanks for sharing
Amanda says
I'm so in love with these muffins! They truly have the most perfect texture, and I love the rich flavor the gouda added. I can't wait to experiment with different types of cheese!
Mikayla says
Yummy! I make muffins constantly, these were such a good change! I happened to have some nice fontina in the fridge and it was delicious with basil and fresh tomatoes, I think I'll be adding these to our regular muffin rotation!
Marta says
I don't know why I don't make more savory muffins, but after these I'm kicking myself for missing out all this time. The tomato and cheese blend were spot on.
Candice says
I love these muffins so, so much! They are easy to make, and accompany any meal wonderfully. That cheese in there...YUM!
Andrea Howe says
Oh cheese in a muffin?! YES please!! These would be delicious as a nice side dish to all of our grilled dinners this summer!
Juliana says
I made this, store in the freezer, and reheat it one by one every day! Delicious
Nusrat Azim says
Cheesy....Savory....Muffins.... three of my fav words 🙂 Your recipe got my soul dancing and singing 🙂 Many thanks for an easy-to-execute recipe. Love.
noshingwiththenolands says
These look fantastic Paula, a must try!!!
Jeannie Tay says
I must say your cheese and ham muffins look over the top delicious! The photos are speaking the right language to me:D
Jamie says
Mmmm I love these kind of treats and lunch you are right! A pan of these with a salad and fruit and I'm more than happy!
peanutbutterandonion says
These are a perfect freeze and heat later lunch, thanks for sharing