5 Must-Try Savoury Muffin Recipes for Delectable Delights

Perfect for breakfast, brunch, or as a satisfying snack, savoury muffins are a culinary adventure waiting to be explored. Packed with an array of savoury ingredients, herbs, and spices, each recipe offers a unique combination of flavours that will tantalise your taste buds. Gone are the days when muffins were solely associated with sweetness and indulgence. These savoury counterparts are a delightful twist on the classic, offering a whole new realm of flavours and textures.

Also read No Oven? Make Chocolate Muffins In A Pressure Cooker Today

1. Three Cheese Muffins

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½  teaspoon salt
• ¼  teaspoon black pepper
• ¼  teaspoon dried thyme
• ¼  teaspoon dried rosemary
• ¼  teaspoon garlic powder
• ¼  cup unsalted butter melted
• 1 cup milk
• 2 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled feta cheese
• 1/2 cup grated Parmesan cheese
• Optional: Fresh herbs for garnish (e.g., parsley or chives)

Method:

• Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
• In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, dried thyme, dried rosemary, and garlic powder.
• In a separate bowl, whisk together the melted butter, milk, and eggs until well combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.
• Gently fold in the shredded cheddar cheese, crumbled feta cheese, and grated Parmesan cheese. Reserve a small amount of each cheese for topping the muffins, if desired.
• Spoon the batter into the prepared muffin tin, filling each cup about three-fourths full. Sprinkle the reserved cheese on top of each muffin.
• Bake in the preheated oven for about 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the centre comes out clean.
• Remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely.
• If desired, garnish the cooled muffins with fresh herbs, such as parsley or chives, for an extra touch of flavour and visual appeal.
• These three cheese muffins are best enjoyed warm but can be stored in an airtight container for a few days. They make a fantastic addition to brunch, a light lunch, or as a savoury snack. Serve them as is or with a side of your favourite dips or spreads.
• Indulge in the cheesy goodness of these delightful muffins and savour every bite of this easy and satisfying recipe!

2. Pizza Muffin Recipe

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½  teaspoon salt
• ½  teaspoon dried oregano
• ½  teaspoon dried basil
• ½  teaspoon garlic powder
• ¼  teaspoon black pepper
• 1 cup milk
• ¼  cup vegetable oil
• 1 large egg
• 1 cup shredded mozzarella cheese
• ½  cup diced pepperoni (or your favourite pizza toppings)
• ¼  cup grated Parmesan cheese
• Pizza sauce (for serving)

Method:

• Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
• In a large bowl, whisk together the flour, baking powder, salt, dried oregano, dried basil, garlic powder, and black pepper.
• In a separate bowl, whisk together the milk, vegetable oil, and egg until well combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
• Gently fold in the shredded mozzarella cheese and diced pepperoni (or your chosen pizza toppings) into the batter.
• Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
• Sprinkle the grated Parmesan cheese evenly over the top of each muffin.
• Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the centre comes out clean.
• Allow the pizza muffins to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.
• Serve the pizza muffins warm or at room temperature with pizza sauce for dipping.

3. Crispy Mac and Cheese Recipe

Ingredients:

• 2 cups cooked macaroni
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tablespoons melted butter
• 1/4 cup milk
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Cooking spray

Method:

• Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray.
• In a large bowl, combine the cooked macaroni, shredded cheddar cheese, grated Parmesan cheese, breadcrumbs, melted butter, milk, egg, garlic powder, onion powder, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
• Spoon the mac and cheese mixture into the greased muffin tin, filling each cup to the top. Press down gently to compact the mixture.
• Bake the muffins in the preheated oven for about 20-25 minutes or until they turn golden brown and crispy on top.
• Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes. Use a knife or spoon to gently loosen the edges of the muffins, then carefully remove them from the tin.
• Serve the crispy mac and cheese muffins warm as a delightful snack or side dish. They can be enjoyed on their own or paired with your favourite dipping sauce.

4. Cauliflower Cheese Recipe

Ingredients:

• 1 small cauliflower head, cut into florets
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½  teaspoon salt
• ¼  teaspoon black pepper
• ½  teaspoon dried thyme
• ½  teaspoon garlic powder
• 2 cups shredded cheddar cheese
• 3/4 cup milk
• 2 large eggs
• 3 tablespoons melted butter

Method:

• Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners.
• Steam or boil the cauliflower florets until they are tender. Drain and set aside.
• In a large bowl, whisk together the flour, baking powder, salt, black pepper, dried thyme, and garlic powder.
• Add the shredded cheddar cheese to the bowl, reserving a small amount for topping the muffins later. Stir to coat the cheese with the flour mixture.
• In a separate bowl, whisk together the milk, eggs, and melted butter.
• Pour the wet ingredients into the bowl with the flour and cheese mixture. Stir until just combined. Do not overmix.
• Gently fold in the cooked cauliflower florets, distributing them evenly throughout the batter.
• Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the reserved shredded cheese on top of each muffin.
• Bake in the preheated oven for approximately 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the centre comes out clean.
• Remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.
• Serve the cauliflower cheese muffins warm or at room temperature. They are delicious on their own as a snack or side dish, or you can enjoy them alongside a bowl of soup or salad.

5. Cheese and Chutney Recipe

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½  teaspoon salt
• ¼  teaspoon black pepper
• 1 cup grated cheddar cheese
• ¼  cup chutney (such as mango chutney or onion chutney)
• 1 cup milk
• ¼  cup vegetable oil
• 1 large egg

Method:

• Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease them lightly.
• In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Mix well to ensure the ingredients are evenly distributed.
• Add the grated cheddar cheese to the flour mixture and stir until the cheese is coated with flour.
• In a separate bowl, whisk together the chutney, milk, vegetable oil, and egg until well combined.
• Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
• Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
• Bake in the preheated oven for about 18-20 minutes or until the muffins are golden brown and a toothpick inserted into the centre comes out clean.
• Remove the muffins from the oven and let them cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.
• Once cooled, serve the cheese and chutney muffins as a delightful accompaniment to soups, and salads, or enjoy them on their own as a tasty snack.