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
- 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 teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ cup chopped tomato, seeded
- 1 cup grated semi-hard cheese, such as Gouda, white cheddar or Fontina, about 4 ounces
- 2 tablespoons chopped parsley, thyme 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 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, black pepper to taste, ¼ teaspoon garlic powder and ¼ teaspoon onion powder.
- 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.
- Add wet ingredients to the flour mixture all at once and stir lightly with a spoon or fork. Don't beat or integrate it all; you should still have some dry parts.
- Add ½ cup chopped tomato, 1 cup grated semi-hard cheese and 2 tablespoons chopped parsley, thyme or basil. Mix just until combined. Don't overmix or the muffins will be tough.
- Divide evenly between the 12 muffin tins or 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 the muffins warm. Store leftovers in an airtight container for several days, or freeze them for a month. Reheat them before eating.
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.
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 :))