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:
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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
sprinklesandsauce says
these muffins look great! i tried a ham and gouda muffin before but it's been a while!
Gourmet Getaways says
I don't know how you got the cheese to look so stringy and delicious! I want a bite and my tummy is grumbling!!
Gourmet Getaways
Autism United says
Your ham muffins sure look wonderful. An all in one grab to go breakfast.
Thanks so much for sharing.
Dana @ Simply Romanesco says
These muffins look phenomenal, Paula! So cheesy, yum! And the pictures are simply stunning 🙂
Karen (Back Road Journal) says
Your first photo with the cheese stretched between the two halves is terrific. I know that the muffins have to be as good as they look and then some.
Susan Lester says
These just sound amazing! John would love them for breakfast or lunch!
Elisabeth Pregadio says
Paula, what an incredibly delicious ham and cheese muffins you've made...I have made bacon and cheddar cheese muffins in the past; but it does not compare to these amazing, and yummylicious ones! Bookmarked to want to make these real soon. Your photos are superb! xo
easyfoodsmith says
Gosh! Those savory muffins are to die for! I am so going bake these. I love baked savory stuff and this one is calling my name.
Danielle @ TheCharmItSpot says
Wow! These look really REALLY good. They look great for breakfast time! My mouth is watering just thinking about them! Thanks for sharing, I need to try this recipe out!
Alice @ Hip Foodie Mom says
Paula! how did I miss this post? I don't think it came through in my email?! I just came here on a whim and here's a new recipe! I have had savory breads and rolls on the brain lately so these look absolutely fabulous!!! and hey, now when I click on links, a new window opens!!! HOORAY!!! 🙂 and I actually think it's nice that you can't let dishes sit in your kitchen. . If you do, like I do sometimes, the pile up just gets out of hand and crazy. I've love to bake with you in your tiny, 100 sq.ft. kitchen. I'm sure it's charming and brilliant. nice to see a post from you! 🙂
Andj says
These sound so perfect for a quick lunch too! I love that you packed the maximum amount of cheese into these. Yum 🙂
Kate says
These little puffs look so good! Just what we need in this cold weather 🙂
Laura Dembowski says
I would not want a kitchen that small, but I'm sure you'll make it work! These muffins look fab - that first picture alone is enough to have me reaching for my muffin tin!
dentistvschef says
wow, i can barely smells and taste the cheesy savoury muffins!!!
the first photograph issimply WOW, Awesome!!!
Renee says
I'd eat these for breakfast, lunch, dinner, or a snack in-between. Wow!
mireia badia says
Bring it on with the cheese, delicious!!
Kathy says
Paula, Your first photo is gorgeous! So appetizing it makes me hungry. I would love these muffins for my lunch…they look delectable! Good luck in your new house!
Bams Kitchen says
If I had a choice between your savory muffin and a sweet blueberry muffin, I would choose yours hand down as it is practically perfect for lunch. Totally portable and if one had a microwave at work then you could even have it warm. Moving to a small kitchen from a large one is full of emotional angst as we swear we need everything we have and there is no letting go of the stuff. Actually it is the best thing we can do is simplify our lives and then it is easier to find things. I tell myself I need to do this soon, procrastination....Take Care, BAM
Aurica says
so yoummy and delicious, looks so great and tasty, got to try it..
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.