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.
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.
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.
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.
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, 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.
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 muffins that are as tender as possible.
Combine all spices into a large bowl and mix thoroughly into lean ground beef
Form into ball shape with your hands
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 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.
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
I think muffins should be eaten freshly baked or a few hours later at the most. That said, here's my way of storing 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:
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 Baking the Best email series and our regular newsletter. Or connect via Facebook, Instagram, and Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.
PrintSavory Muffins (easy basic recipe)
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.
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.
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
- 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
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 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
- 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.
- 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
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
Baking Addict says
I'm glad you liked these muffins. I love the extra cheese - yum! Happy SRC reveal day.
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 :))