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    Home » Recipes

    Published: Jun 24, 2020 · Modified: Apr 19, 2023 by Paula Montenegro · Income from ads and affiliates

    Easy Savory Muffins

    Jump to Recipe
    Close-up of half eaten muffin on a white paper cup, blue surface; image with text
    Blue surface with paper liner and half eaten muffin, cheese slices; image with text
    Whole muffins on beige napkin, image with text
    Long pin with text, half muffin on blue surface and whole muffin on beige napkin

    This is a versatile, tasty savory muffin recipe with a good crumb. There's a nice sharp kick from the cheese and seasonings and a fresh feel from the tomatoes. You can add other ingredients, like spinach, mushroom, ham or bacon. They freeze wonderfully and are perfect for brunch tables and a great savory alternative for breakfast.

    Whole muffins in paper cups on top of a beige piece of linen.

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    Originally posted in 2013, this post has been updated with photos, text, and a tweaked (much better) recipe to serve you better.

    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 eat them in the morning, warm.

    The idea of a savory muffin always appealed to me (as do savory scones); in my mind, it always had cheese. Of course!

    This recipe combines the chewy texture of cheese with a tight and nice crumb.

    It makes a great addition to a brunch table or as a snack. Can't argue with that.

    Opened paper cup with half eaten muffin on a blue surface with cheese slices in the background.
    Table of Contents Open
    Ingredient list
    Simple steps
    Muffin pans
    Storing - Freezing
    Variations
    Related recipes you might like:
    Savory Muffins (Basic recipe)

    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: I like to use kosher salt when baking. But regular table salt works just fine.
    • Seasonings: black pepper of course, but you can also add a dash of spice with chili powder or smoked paprika.
    Bowls containing ingredients for savory muffins including cheese, tomato, sesonings, egg, flour mixture, milk, and butter. White surface.

    Simple steps

    • 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 (images 1 and 2).
    • 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 muffins that are as tender as possible (images 3 and 4).
    Image collage: adding wet ingredients to dry in a glass bowl , mixing and adding cheese and tomatoes

    Muffin pans

    This recipe is for regular-sized muffins.

    • 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.
    • Buttering the muffin tin: if you want crustier muffins - not only on top but also on the sides - omit paper cups and butter the individual rounds. Or use cooking spray.
    • 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.
      The image below is for half the recipe.
    Two image collage of raw and baked muffins in metal pan

    Storing - Freezing

    I think muffins should be eaten freshly baked or a few hours later at the most.

    That said, you can keep these savory ones at room temperature, wrapped, and eat them the next day. They will be chewier and less tender. Warming them in the oven is highly recommended.

    Freezing: they freeze wonderfully, especially if you're going to warm them before eating. I like to put them in a 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.

    Paper cup with half eaten muffin, blue background with slices of cheese as props

    Variations

    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, 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 roast it first until very lightly charred to add 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.

    Related recipes you might like:

    • Jalapeno Cheddar Cornbread
    • Baked cheese scone triangle on wooden board
      The BEST Cheese Scones
    • Close up of three scones stacked with a light colored background
      Savory Scones
    • Whole baked tomato ahead seen from above on a white surface. Cherry tomatoes around.
      Tomato Galette (savory recipe)

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

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    Savory Muffins (Basic recipe)

    ★★★★★

    5 from 11 reviews

    Print Recipe
    Save Recipe Recipe Saved

    This is a versatile, tasty savory muffin recipe with a good crumb. There's a nice sharp kick from the cheese and seasonings and a fresh feel from the tomatoes. You can add other ingredients, like spinach, mushroom, ham or bacon. They freeze wonderfully and are perfect for brunch tables and a great savory alternative for breakfast. 

    • Total Time: 35 minutes
    • Yield: 12 muffins

    Ingredients

    Units
    • 4 tablespoons (60g) unsalted butter, melted
    • 1 cup (240g) whole milk, at room temperature
    • 2 eggs, at room temperature
    • 2 cups (270g) all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • Black pepper, to taste
    • ½ cup chopped tomato, seeded
    • 4oz (about 1 cup) semi-hard cheese, such as Gouda or Fontina, grated
    • 2 tablespoons chopped parsley or basil

    Instructions

    1. Preheat the oven to 350ºF / 180ºC.
    2. Grease or spray 12 muffin molds. Or fill with paper cups.
    3. In a large bowl, mix flour, baking powder, salt and pepper.
    4. In a small bowl mix butter, eggs, and milk.
    5. Add wet ingredients to the flour mixture and mix lightly, some dry parts should remain.
    6. Add cheese, tomato, and parsley. Mix just until combined. Don’t over mix or the muffins will be tough.
    7. Divide evenly between the 12 muffin molds.
    8. Bake for about 20 minutes, until golden and a tester comes out clean. Don't overbake.
    9. 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 and pepper. 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.

    • Author: Paula Montenegro
    • Prep Time: 15
    • Cook Time: 20
    • Category: Muffins
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/12
    • Calories: 174
    • Sugar: 1.4 g
    • Sodium: 347.7 mg
    • Fat: 8 g
    • Carbohydrates: 18.4 g
    • Fiber: 0.7 g
    • Protein: 7.3 g
    • Cholesterol: 49.6 mg

    Keywords: cheese muffins

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Cory Varga says

      July 13, 2020 at 5:24 am

      Really love savoury foods and prefer them for breakfast so much more than sweet versions. An excellent recipe for muffins!

      ★★★★★

      Reply
    2. Sharon says

      July 12, 2020 at 8:54 pm

      These savory cheese muffins are the perfect side dish for chilis, stews, and creamy soups.

      ★★★★★

      Reply
    3. Marwin Brown says

      July 12, 2020 at 8:21 pm

      This recipe looks so tasty and easy to make! These muffins would taste great on their own or even paired with alongside another dish

      ★★★★★

      Reply
    4. Kushigalu says

      July 11, 2020 at 1:47 pm

      Best savory flavor combo. I can't wait to make these muffins for mY family. Thanks for sharing

      ★★★★★

      Reply
    5. Amanda says

      July 08, 2020 at 12:32 pm

      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!

      ★★★★★

      Reply
    6. Mikayla says

      July 08, 2020 at 2:22 am

      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!

      ★★★★★

      Reply
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    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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