This is a versatile, savory cheese muffin recipe that's very tasty with a great crumb. I recently retested it, making some adjustments and tweaks so the crumb is soft and tender, and not eggy or chewy. I added new tips, so you can get amazing muffins even if you're a beginner baker.
It's a basic recipe, to which you can add other ingredients besides the mandatory cheese, like tomatoes, mushrooms, ham, bacon, corn, etc. They freeze wonderfully and are perfect for brunch tables and a great savory alternative for breakfast.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
The perfect cheesy muffin
The idea of a savory muffin (or savoury muffins, depending on where you are) has always appealed to me (as do savory scones), so I set out to create one.
It had to have cheese, of course, but the main thing was getting a good crumb, not overly eggy or chewy, tight but soft and light, which is way harder than you might think when you're used to sweet muffins.
It makes a great addition to a brunch table or as an afternoon snack.
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, for a quick grab in the morning.
- Amanda ⭐️⭐️⭐️⭐️⭐️
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!
- Kathryn ⭐️⭐️⭐️⭐️⭐️
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. They were a great, make-ahead breakfast and quick to-go meal in the heat of summer.
- Marie ⭐️⭐️⭐️⭐️⭐️
I just made these with cheddar cheese, tomatoes and fresh basil. They are delicious. I mixed everything up and put it in mini muffin tins, no liners. I baked for 10 minutes.
Testing notes
Milk: I use whole milk or low-fat, depending on what I have in the house.
Cheese: Any semi-hard cheese you like works well, like Gouda, Fontina, Gruyere, or white cheddar cheese, because they're sharp and flavorful.
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. I have several readers who commented that they like them better without liners, so you might want to try both options and see.
Reheat leftovers before eating: use the oven, not the microwave, or they will be too chewy and soft, but not in a good way.
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.
- Cooked 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
This recipe is for regular-sized 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.
Mixing
Dry and wet ingredients are stirred in separate bowls and then lightly and swiftly combined to make a wet batter.
Don't beat or overmix!
Add-ins
Cheese is always one of the ingredients. I also love chopped green onions or ciboulette.
If you use other ingredients, don't use more than ⅓ to ½ cup of them, or the muffins will be too dense.
Light mixing
The final batter is thick and chunky. It's well integrated with no dry parts, but not overmixed.
Use a spatula to make sure ingredients are distributed throughout the batter.
Scoop
The batter holds itself well, so there's little chance of overflow even if you fill it more than three-quarters, which is my recommendation.
Yield: 12 muffins when you fill ¾ of the paper cups, and 10 muffins if you fill them almost to the top. If you have unfilled places, remove the paper cups and fill with water so the pan has better stability during baking.
Baking
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. The less you overbake them, the softer and moister they will be.
Let cool on a wire rack until warm enough to eat.
Paula's Tip
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 in the pan.
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. They will be chewier and less tender, so 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.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Savory Cheese Muffins (basic recipe with variations)
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- black pepper, to taste
- 2 eggs, at room temperature
- 1 cup whole milk, at room temperature
- 4 tablespoons unsalted butter, melted and warm
- ¼ cup chopped green onion, or ciboulette, loosely packed
- 1 cup grated semi-hard cheese, such as Gouda, white cheddar or Fontina, about 4 ounces
- 2 tablespoons chopped parsley
Optional: use one or more
- 1 teaspoon thyme leaves
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ cup add-ins from the list below
Instructions
- Preheat the oven to 350ºF (180ºC).
- Place paper cups or paper liners in a 12-muffin pan. Alternatively, butter or spray the tins and don't use the liners.
- In a large bowl, mix 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon saltand black pepper to taste. If using ¼ teaspoon garlic powder and/or ¼ teaspoon onion powder, add them now.
- In a small bowl, stir 2 eggs until mixed (don't beat), add 1 cup whole milk, and 4 tablespoons unsalted butter, melted and warm. Stir to mix before the butter starts to seize.
- Add wet ingredients to the flour mixture all at once and stir lightly with a spatula or spoon. Don't beat or integrate it all; you should still have some dry parts.
- Add ¼ cup chopped green onion, 1 cup grated semi-hard cheese and 2 tablespoons chopped parsley. If using 1 teaspoon thyme leaves and/or ¼ cup add-ins from the list below, add them now. Mix just until combined and no dry spots remain, but don't overmix or the muffins will be tough.
- Divide evenly between the 12 muffin tins or molds, filling ¾ of the paper cup's capacity. I use a large cookie scoop
- Bake for about 20 minutes, until golden, and a tester comes out clean. Don't overbake. See Notes below.
- Let cool on a wire rack, but my recommendation is to eat the muffins warm. Store leftovers in an airtight container for several days, or freeze them for a month. Reheat them before eating.
Tara says
Ooh, I love that first photo! I prefer sweet breakfasts, but my husband would love these!
The Ninja Baker says
Luscious lunch, Paula! I hope you are feeling settled in your new digs despite an extra microplane or two =) Believe me I can relate!
Thank you always for your scrumptious recipe share =)
laurasmess.me says
Yum, these look delicious Paula. That melting cheese is drool-worthy! I can empathize with the experience of living in a tiny kitchen. Mine is tiny too (I don't even have a pantry) but nevertheless I keep accumulating more kitchenware and ingredients (argh, I think I'll soon have to live on the balcony to accommodate the goods!). You create beautiful stuff regardless of the (lack of) space. I could definitely polish off a few of these for lunch. Balanced meal? Yes! xx
The Wimpy Vegetarian says
These look fantastic!!! And your photos are beautiful as usual Paula. What a great, great SRC pick this month!
Abbe@This is How I Cook says
Did you say cheese? These could be breakfast or lunch! What a great choice to share with us today, Paula!
e / dig in says
i'm not usually a fan of savoury muffins, too many experiences at work conferences, cold and heavy. but maybe i haven't met the right one! the extra cheese of these could persuade me!
Mary Hirsch says
These are exactly the kind of recipes I need for my Life. Make, Bake and Freeze. I heart everything that you stirred into the batter especially the extra cheese. Now, Paula, how did you set up that first picture. It's perfect. How does one get cheese to cooperate like that? Remember when you posted a photograph of steam? I don't remember the recipe but I will always remember that fabulous photo. Hopefully you're getting into the routine of work, have gotten your new digs somewhat settled and feel good about it all. Still am liking your Pope, my dear.
withoutadornment says
Oh, wow do your photos look gorgeous and delicious! If I could eat my screen, I totally would, especially with that first picture!
Melissa says
These muffins look and sound absolutely delicious!! Great pick this month!! 🙂
Guru Uru says
Wow, extra cheesy is right, these look so wonderful 😀
I want to eat a whole batch!
Cheers
CCU
Christine @ 24 Carrot Kitchen says
It's funny I look at the gorgeous photos and I think I can smell these yummy muffins. Totally my type of recipe!
Lynn Huntley says
Happy Reveal Day~ Great SRC pick~ Lynn @ Turnips 2 Tangerines
Deb says
The lush melted cheese has my undivided attention! What an enticing muffin! Great for breakfast on the go or paired with a salad or soup for lunch or dinner.
Arthur in the Garden! says
Hmm, Looks wonderful!
SallyBR says
Love everything about these muffins! To me, a savory type beats the sweet anytime, so I know I would go crazy for them...
big laugh with the 7 Microplane graters... if it helps, think that you are NOT alone. I sometimes look at my pantry and have to wonder how so much stuff got in there...
gadgets... box graters, I had four. Four. When we moved, I gave away two, so now we have two. Big improvement, non? 😉
BurntApple says
Your photography is amazing. This recipe turned out absolutely beautiful, great job! Happy SRC Day!
Rebekah Hills says
There are so many tantalizing recipes this reveal day - I am drooling, and will have to give these little muffins a try VERY soon! Yumm!
Beth says
I can see why you had such a hard time deciding. I'm a huge muffin fan, and I would happily try any of those recipes. This one will be a great addition to my next brunch feast!
Liz Berg says
These are GORGEOUS, Paula!! Love that top photo...irresistible!
Medeja says
These muffins really are like slice of pizza! I like them :))