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.
L says
I was making a big batch of pumpkin muffins and suddenly got in the mood for savory muffins. I needed a quick, easy base recipe while the oven was hot. We're a strict vegan, whole-food, and gluten-free (Celiac) household, and these came out great when adjusted for our needs. I chopped a tomato and some red onion, and added frozen peas, topped with coarse see salt. I made half of the recipe and it yielded exactly nine 1/4-cup muffins that perfectly satisfied my craving. Thanks for the recipe! 🙂
Marie says
I just made these with cheddar cheese, tomatoes and fresh basil. They are delicious. I mixed everything up and put in mini muffin tins, no liners. I baked for 10 minutes. I had the melted butter left over...oops. I'm I supposed to mix with wet ingredients? I poured a little over each muffin before baking. They still came out great.
Paula Montenegro says
Hi Marie! The melted butter is part of the wet ingredients and stirred with the milk and eggs. It's good to know the recipe works without the butter, lol
Kathryn says
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 and they turned out well. I would NOT use muffin liners again as they stick to the muffins because of the cheese and any other mix-ins. I'm trying them again with some different mix-ins this time. They were a great, make ahead, breakfast and quick to-go meal in the heat of summer.
Chris says
Can these be baked in a pan like cornbread?
Paula Montenegro says
Hi Chris, I don't see why not. I would make a rather short muffin cake because it's a dense batter and the center might take too long to fully bake and the edges be too dry by that time. Happy baking!
Stephanie Milford says
I made these with chopped cherry tomato, tinned corn and fresh basil. They were easy, tasty and kid friendly.
Would you recommend storing in the fridge or at room temperature?
Paula Montenegro says
Hi Stephanie! After a day I recommend you refrigerating or freezing them, well wrapped to prevent dryness. Slightly reheat before eating so they regain their softness.
Amy says
I made the recipe just as it was printed. It had a nice biscuit taste and texture, but was a little bland. If I decide to make it again, I'll definitely be adding some garlic and onion to the mix.
Paula Montenegro says
Hi Amy! I'll definitely test them again and see how to add more flavor. Thanks for your comment.
Cory Varga says
Really love savoury foods and prefer them for breakfast so much more than sweet versions. An excellent recipe for muffins!
Sharon says
These savory cheese muffins are the perfect side dish for chilis, stews, and creamy soups.
Marwin Brown says
This recipe looks so tasty and easy to make! These muffins would taste great on their own or even paired with alongside another dish
Kushigalu says
Best savory flavor combo. I can't wait to make these muffins for mY family. Thanks for sharing
Amanda says
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!
Mikayla says
Yummy! I make muffins constantly, these were such a good change! I happened to have some nice fontina in the fridge and it was delicious with basil and fresh tomatoes, I think I'll be adding these to our regular muffin rotation!
Marta says
I don't know why I don't make more savory muffins, but after these I'm kicking myself for missing out all this time. The tomato and cheese blend were spot on.
Candice says
I love these muffins so, so much! They are easy to make, and accompany any meal wonderfully. That cheese in there...YUM!
Andrea Howe says
Oh cheese in a muffin?! YES please!! These would be delicious as a nice side dish to all of our grilled dinners this summer!
Juliana says
I made this, store in the freezer, and reheat it one by one every day! Delicious
Nusrat Azim says
Cheesy....Savory....Muffins.... three of my fav words 🙂 Your recipe got my soul dancing and singing 🙂 Many thanks for an easy-to-execute recipe. Love.
noshingwiththenolands says
These look fantastic Paula, a must try!!!
Jeannie Tay says
I must say your cheese and ham muffins look over the top delicious! The photos are speaking the right language to me:D
Jamie says
Mmmm I love these kind of treats and lunch you are right! A pan of these with a salad and fruit and I'm more than happy!