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.
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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.
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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.
mividaenundulce says
Paula, me muero, mira cómo se ve ese queso estirándose entre el muffin...!!! Qué buena idea usar la mozarella, tengo que hacerlos, a mi hijo y a mi esposo les encanta los muffins salados.
Ann Kennedy says
Beautiful post and it's fun to see your much-loved muffin tin:-)
Andrea_TheKitchenLioness says
Paula, these would be perefct additions to my kids lunchboxes, extra cheese and delicious ham will certainly get their attention - love all your fabulous photos!
Glad that you settled into your new home and your, albeit "small" kitchen...you have not seen my kitchen...small, smaller, the smallest...that drives me crazy sometimes...
All the best, Andrea
Whitney @ The Newlywed Chefs says
Paula, this recipe looks heavenly, and your photography is spot on. Love it!
Kitchen Riffs says
We have way, way too much kitchen stuff too! Anyway, I'm totally in love with these muffins. They look so wonderful! Great job -- thanks so much.
Kirstin says
Oh my land! These look amazing. I think I would eat them all. Pinning this now! Visiting from Group D
Lizzie @ Strayed from the Table says
Yum, I am loving cheese at the moment and these look so tempting to make right now.
Marissa | Pinch and Swirl says
I can't get over how incredible these look. Next time we have overnight guests, I'm going to knock them out with these for breakfast!
anna @ annamayeveryday says
Don't those look fabulous! Love the first picture with the melty cheese!
Angie Schneider says
wow I am too in love with these cheesy muffins! Great clicks, Paula.
April Tuell says
You definitely caught my attention with extra cheesy, Since we're huge cheese lovers in my family. They would LOVE for me to pull these out of the oven for breakfast. Great job this month! 🙂
Karen Kerr says
I would be in BIG trouble with all of the gadgets I've collected =) These muffins look beautiful Paula! Lovely photos!
Terra says
They sound delicious! I think they sound like a perfect meal choice, and they would be awesome for when I am traveling:-) Yum, Hugs, Terra
Emily says
Oh that stretchy cheese photo has me week in the knees. If I told my husband I made muffins with cheese and ham he would be one happy man.
Asiya @ Chocolate and Chillies says
OMG that first picture is amazing!!!!! Muffins look delicious..great SRC pick!
vanillasugarblog says
Mmmm yes please.
Savory muffins that have the words "extra cheese" are a win win with my morning espresso!
lemongrovecakediaries says
You had me at "extra cheesy", it has been ages since I have made muffins and these ones look exceptionally good. I too have a small kitchen and have had to scale back on the things and ingredients I have a tendency to accumulate (or as some would say...hoard).
Nancy @ gottagetbaked says
Everything about this post is perfection, Paula. From your thought process on what to choose to make, why you picked muffins, what you changed about this recipe, and of course, these gorgeous, droolworthy photos. Your posts are always such a treat and a highlight to my day. I know what you mean about owning a thousand kitchen items. I went from a small kitchen to a much larger one and I couldn't believe how much I moved. I had every single spare inch of space filled when I was at my apartment. I hope everything's going great with you.
yummychunklet says
Love that cheesy pull photo!
Cocoa and Lavender says
Anything that is called "extra cheesy" gets my attention and love! Your kitchen description makes me think that we should all post our kitchen photos someday. It would be really fun to see how others cope in tiny kitchens and large ones. (Sometimes I find the larger ones MUCH harder to work in...) Happy Tuesday! xo, David