Savory Muffins (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.
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.
Servings 12 muffins
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
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 (75°C) oven before eating.
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.
