Why You’ll Love This Recipe
These scrumptious savory muffins are a perfect balance of soft, moist texture with rich, savory flavors. They are ideal for those who prefer a less sweet, more savory bite to start the day or accompany lunch. The addition of cheese, herbs, and veggies gives each muffin a burst of flavor in every bite. They’re incredibly easy to make and can be customized to your preferences—whether you like a bit of heat with some chili or prefer something milder. Plus, they’re great for on-the-go snacking or packed lunches.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup finely chopped spinach or kale
- 1/4 cup finely diced red bell pepper
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup olive oil
- 1 large egg
- 1 tsp Dijon mustard (optional for extra flavor)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, thyme, and garlic powder. Set aside.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, olive oil, egg, and Dijon mustard (if using).
- Add Veggies and Cheese: Stir the chopped spinach, red bell pepper, shredded cheddar, and Parmesan cheese into the wet ingredients.
- Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake: Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Servings and Timing
- Servings: 12 muffins
- Prep time: 10 minutes
- Cook time: 18-20 minutes
- Total time: 30 minutes
Variations
- Add Protein: For a heartier muffin, you can add cooked bacon, sausage, or even diced chicken to the batter.
- Spicy Kick: Add some finely chopped jalapeños or chili flakes to the batter for a bit of heat.
- Cheese Variety: Switch out the cheddar for other cheeses like feta, mozzarella, or Gruyère for different flavor profiles.
- Herb Mix: Experiment with different herbs like rosemary, oregano, or basil for a more personalized taste.
Storage/Reheating
- Storage: Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to 5 days.
- Freezing: To freeze, place the muffins in a single layer on a baking sheet to freeze. Once frozen solid, transfer them to a freezer-safe bag or container. They will keep for up to 3 months.
- Reheating: Reheat in the microwave for 15-20 seconds or in a 350°F (175°C) oven for 5-10 minutes until heated through.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture of the muffins will be denser. You may also need to add a bit more liquid.
Can I add other vegetables to these savory muffins?
Absolutely! You can add vegetables like zucchini, mushrooms, or onions. Just make sure they’re finely chopped and not too watery.
How do I keep these muffins from being dry?
Be sure not to overmix the batter. Overmixing can lead to dense, dry muffins. Also, don’t skip the oil or milk, as they help keep the muffins moist.
Can I make these muffins gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of the regular flour. Just make sure to check the other ingredients to ensure they’re gluten-free.
Can I make these muffins in advance?
Yes, you can make these muffins in advance. They store well in the fridge for a few days or can be frozen for later use.
Can I add nuts to these muffins?
Yes, nuts like walnuts or almonds would make a nice addition for added texture. Just chop them up and fold them into the batter.
Are these muffins suitable for a vegetarian diet?
Yes, these muffins are vegetarian-friendly as long as you use plant-based milk and cheese alternatives if needed.
Can I make these muffins dairy-free?
Yes, you can easily make these muffins dairy-free by using a dairy-free milk alternative (such as almond or oat milk) and dairy-free cheese substitutes.
What other herbs can I use in these muffins?
You can use a variety of herbs like basil, parsley, rosemary, or oregano, depending on your taste preferences. Fresh herbs can also be used in place of dried herbs for a fresher flavor.
How do I know when the muffins are done baking?
The muffins should be golden brown on top and a toothpick inserted into the center should come out clean. If it’s still wet, bake for an additional 2-3 minutes.
Conclusion
These scrumptious savory muffins are a delightful change from the typical sweet variety, offering a burst of flavors with every bite. They’re easy to make, versatile, and perfect for a savory breakfast, snack, or side dish. You can customize them with your favorite vegetables, cheese, and herbs, making them a versatile addition to your recipe collection. Whether you’re enjoying them warm from the oven or packing them for a meal prep option, these savory muffins are sure to satisfy your cravings for something hearty and delicious.
PrintTasty Scrumptious Savory Muffins
Scrumptious savory muffins combine a rich, moist texture with savory flavors like cheese, herbs, and vegetables. Perfect for breakfast, snacks, or as a side dish, they offer a hearty, satisfying option for any occasion.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Base Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup finely chopped spinach or kale
- 1/4 cup finely diced red bell pepper
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup olive oil
- 1 large egg
- 1 tsp Dijon mustard (optional for extra flavor)
Instructions
Preheat the Oven: Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, thyme, and garlic powder. Set aside.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, olive oil, egg, and Dijon mustard (if using).
- Add Veggies and Cheese: Stir the chopped spinach, red bell pepper, shredded cheddar, and Parmesan cheese into the wet ingredients.
- Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake: Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- For a fully vegetarian option, use more vegetables like zucchini or mushrooms in the veggie version.
- For a low-carb option, substitute the milk with heavy cream and avoid using potatoes or fruits in the sweet version.
- Add diced jalapeños or red pepper flakes for a spicy kick in the veggie or bacon version.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
