savory muffins

Savory muffins made without yeast using whole wheat flour, veggies and pizza flavour make these delectable muffins, which you can&#039;t stop at one.

Pizza muffins recipe | how to make pizza muffins

whole wheat flour (160 grams/5.64 oz)

tsp baking powder

baking soda

salt

herbs

oregano

garlic powder (see notes below)

tsp red chilli flakes

onion

tbsp yoghurt

tbsp tomato ketchup (or pizza sauce)

tbsp oil

mozzarella cheese (100 gram/3.52 oz)

bell pepper (mixed

sweet corns (32 gram/ 1.1 oz)

milk (150 milliliters/more

mozzarella

bell pepper (mixed)

Mix herbs

Red Chilli flakes

Black pepper powder

Cut bell pepper into small pieces. We have used the bell pepper of all three colours - red, yellow and green. If you have only green, it's fine.

Grate Mozzarella cheese or you can use the shredded mozzarella.

Chop onion very finely.

Grease muffin tins with oil.

Switch on the oven @170°C/338F for 10 minutes for preheating.

PREPARATION OF INGREDIENTS

Take a bowl and place sieve over it.

Add whole wheat flour, baking soda, baking powder and salt.

Sift the Ingredients into a bowl.

Add mix herbs, oregano, garlic powder, red chilli flakes, onion, yoghurt, tomato ketchup, oil, mozzarella cheese, bell pepper and sweet corns.

Mix all the ingredients.

Now begin to add milk, less at a time.

When you get a thick batter, stop.

Using a spoon, add batter into the greased muffin tins filling them till 3/4th.

MAKING OF BATTER

When all the muffin tins are filled, top them with some mozzarella cheese and bell pepper.

Sprinkle some mix herbs, red chilli flakes and black pepper powder.

TOPPING

Bake @170°C/338F for 25 to 30 minutes in the middle rack of the oven with both the rods on.

Once done, bring them out and insert a toothpick. If it comes out clean, means muffins are properly baked.

Take muffins out of muffin tins.

Enjoy warm with a cup of tea.

BAKING

These vegan savory muffins are stuffed with juicy tomatoes, sweet corn, caramelized onions, and seasoned with Italian herbs. They are delicious and perfect to be served for breakfast, packed in the lunch box, or enjoyed as a snack at any time of the day.

Vegan savoury muffins

red onion (thinly sliced)

cooking oil

sugar

whole wheat flour

all purpose flour

baking powder

tbsp mixed Italian herbs

black pepper

Salt

tomatoes

sweet corn kernels (fresh/ frozen/ canned)

spring onion (both white and green part)

soy milk/ any plant-based milk

apple cider vinegar

Heat 1 teaspoon oil in a pan and add sliced onion. Add sugar, salt, and saute until the onion gets caramelized.

Take soy milk in a bowl and add apple cider vinegar. Mix and keep aside for a few minutes or until the milk curdles.

Mix both the flours, baking soda, baking powder, pepper, salt, and Italian herbs in a bowl.

In another large bowl mix curdled milk and oil. Add the dry ingredients and mix well.

Add caramelized onion, tomatoes, corn, and spring onion. Mix.

Put the muffin batter in muffin molds and bake in a pre-heated oven at 180°C for around 25 minutes or until they clear the toothpick test.

Allow to cool on a cooling rack and then unmold. Enjoy!

These gluten-free cheddar zucchini muffins are a savory and satisfying way to use up zucchini! Made with almond flour, cheddar, and garlic these low carb savory zucchini muffins are an easy meal prep breakfast or snack.

Flourless Savory Cheddar Zucchini Muffins

almond flour

eggs

½ tsp baking soda

¼ tsp coarse salt*

¼ tsp black pepper

onion powder

garlic powder

+ 1 Tbsp shredded cheddar cheese

Preheat oven to 350°F.&nbsp;

Pulse the flour, eggs, baking soda and spices in a blender until smooth.&nbsp;Add 1 cup cheese and the zucchini. Pulse until the zucchini is evenly incorporated but not pureed. Here you should still see noticeable flecks of green throughout the batter.

Spoon the batter into a lined muffin tin about 3/4 full. Top with the extra 1 Tbsp cheese. Bake at 350°F about 25 minutes until the muffins are golden and an inserted toothpick comes out clean.&nbsp;

After about 3-5 minutes, or when the muffins are cool enough to touch, remove the muffins from the pan to cool on a cooling rack. Serve warm.&nbsp;

Savory Cottage Cheese Muffins are one of my favourites for an afternoon snack or breakfast. Made with chickpea flour, ground almonds, cheese, and broccoli, these gluten-free muffins are sure to keep you satisfied. Freezer-friendly and perfect for meal prep.

Savory Cottage Cheese Muffins

cottage cheese (preferably full fat)

chickpea flour

milk

cheddar cheese (divided)

broccoli

Heat your oven to 200°C / 400°F.

Line 9 muffin tins with parchment muffin liners, or squares of parchment paper.

If you don&#x27;t already have steamed broccoli on hand, start by lightly steaming some broccoli florets and stems. Rinse in cold water, squeeze out the moisture with a clean kitchen towel, and finely chop the broccoli. You should have 1 cup of chopped broccoli for this recipe.

In a large bowl, whisk together 1 cup cottage cheese, 4 eggs, and 1/4 cup milk.

Add 1/4 cup chickpea flour, 1 1/2 cups almond meal, and 1 tsp baking power and mix well.

Now add 1/2 cup of grated cheddar cheese, and 1 cup finely chopped steamed broccoli florets.

Spoon into 9 prepared muffin cups. Sprinkle the tops the muffins with remaining 1/4 cup of  cheese.

Set in the oven and bake for 25 - 30 minutes, until the tops are golden and puffy. Remove from the oven and cool on a wire rack.

Cheese and bacon muffins are the best savory muffin out there! Simple to whip up, they’re studded with real bacon, tasty cheese and scallions.

Cheese and Bacon Muffins

all-purpose flour (plain flour)

½ tsp kosher salt

½ tsp ground black pepper

tsp baking soda (bicarbonate soda)

buttermilk (regular

vegetable oil

bacon (diced)

cheese cheese

scallions (finely sliced)

Set oven to 400ºF/200ºC. Line or lightly grease a 12-cup standard sized muffin pan and set aside.

Put all the dry ingredients into a bowl and stir to combine.

Put the buttermilk, oil and egg into another bowl and whisk to break up the egg. Pour this wet mix into the dry ingredients and stir gently until it’s about halfway mixed, with clumps of flour still visible.

Add the bacon, cheese and scallions and stir until everything is just mixed together. A little lumpy is ok - if you overmix the finished muffins will be too tough.

Divide the mixture between the muffin cups and bake until the muffins are puffed, just cooked through and golden brown, about 15-20 minutes.

Remove the muffin pan from the oven. Let the muffins cool for 5 minutes before turning out onto a cooling rack. Serve warm or at room temperature.

Regular Oven

Set oven to Combi Steam, 350ºF/180ºC. If your oven has variable steam settings, select 30% humidity. If not, don&#39;t worry! Just set to combi steam at the correct temperature and the oven will work out the humidity for you. Line or lightly grease a 12-cup standard sized muffin pan and set aside.

Divide the mixture between the muffin cups and bake until the muffins are puffed, just cooked through and golden brown, about 12-15 minutes.

Combi Steam Oven

Loaded with bacon, spinach and cheese, these savory breakfast muffins are a healthy handheld breakfast to help get you out the door on busy mornings.

Savory Muffins

all-purpose flour

plain yogurt*

olive oil

cheddar cheese, grated

bacon,

spinach, roughly chopped

chives,

Preheat the oven to 375°F and grease a muffin tin with butter or oil.

In a cast-iron skillet or frying pan on medium-high heat, add bacon and cook for 8-10 minutes or until crisp. Once cooked, transfer to a plate lined with a paper towel to drain.

Remove any excess bacon grease from the pan, leaving just a touch, add the chopped spinach and cook for 2-3 minutes until wilted. Transfer the spinach to the plate with the cooked bacon and set aside.

In a medium bowl, combine all of the dry ingredients: flour, baking powder, baking soda, salt, and black pepper and stir until well incorporated.

In a separate large bowl, combine all of the wet ingredients; egg, milk, yogurt and olive oil and whisk to combine.

Transfer the dry ingredients to the wet ingredients and whisk well until the batter is smooth and there are no lumps.

Add cooked bacon, spinach, cheddar cheese and chives and gently fold into the batter until well incorporated.

Divide all of the batter evenly across the muffins tin wells.

Transfer the muffin tin to the oven and bake for 20-25 minutes until a toothpick inserted into a muffin comes out clean and muffins are slightly golden on top.

Once baked, allow to cool slightly, run a knife around each muffin to loosen, then transfer them to a rack and allow to cool slightly.

The muffins can be served immediately, stored in the fridge for up to 7 days, or frozen for up to 3 months.

Made this yesterday...they are a nice change from sweet muffins and healthier.  Found mine a bit dry but might have been the yogurt  I used. Still very yummy
Love your recipes

I made these this morning. OMG they are so easy and good and very filling. I used Greek yoghurt and a bit of milk. It worked well.
The hardest part was waiting for them to cool down.  Thank you Stephanie

Thanks Stephanie, for the information about the frozen spinach. I forgot to rate it in my original comment so have now?

Hi Steph
I made these muffins last week and OMG they are delicious and a real hit!
Thanks
Juliette

These were really good! And the freeze well too!

I had to get rid of ingredients as we’re going on vacation soon. This recipe had the ingredients I needed to use up. I replaced cheddar with feta and I didn’t have yogurt but I had a Greek yogurt dip. I burned the bacon but it still tastes so good. Lol! So glad I found this recipe, thank you!

I don't have a sweet tooth but I love savoury, and these muffins hit the spot!!  They are some work because who has cooked bacon and grated cheese lying around... LoL?  But the flavour is amazing and worth every minute of effort.  Definitely a staple in our breakfast routine.  So glad I found this website.  I made 24 in order to freeze because I knew they'd be delicious and this recipe did not disappoint.

These Parmesan Muffins are cheesy, buttery and so soft! Perfect as a grab and go breakfast, snack or even as a side dish to stew or soup.

Parmesan Cheese Muffins

milk (see notes)

(¼oz or 10 grams) instant yeast packet

flour

Parmesan cheese (grated)

Salt and pepper (to taste)

dry oregano

thyme leaves

butter (melted)

In a medium bowl, combine the warm milk, sugar and yeast. Cover with a kitchen towel and let it rest for 5 minutes.

In the meantime, combine the flour, parmesan, salt, pepper and herbs in a large bowl. Reserve.

When the yeast is bubbly and smelling like beer, add the egg and melted butter and whisk until well combined.

Pour the liquid mixture into the dry ingredients and stir or whisk until smooth. Do not overmix.

Spray a muffin tin with cooking spray or grease with oil. Pour the batter into the muffin tray, being careful not to fill it all the way to the top. You can sprinkle the muffins with extra parmesan and herbs, if desired.

Cover the tray and let the dough rise for 1 hour.

Preheat oven to 350 degrees F.

Once dough has risen, bake the muffins for 25 to 30 minutes, or until golden brown. Remove from oven and let them cool slightly. Then, remove the muffins from the tray to a cooling rack so they can cool more.

Serve warm!

This easy Zucchini Muffin recipe takes 30 minutes to make. It is filled with grated zucchini, cheese, and onions, making it the perfect savory muffin recipe. The recipe doubles easily, and these zucchini muffins are perfect as a grab and go breakfast or lunch - no squeezing out zucchini required!

30 Minute Cheesy Zucchini Muffins

tsp (15 grams) baking powder

cheese

grated zucchini, skin

milk (I used full fat, use whatever is

Flaky salt and pepper

Preheat your oven to 220°c / 430°f bake. Line 7 cups of a muffin tin with liners (I made my own with 14cm / 5.5" squares of baking paper), or lightly grease. I arrange my muffins with spaces between if possible to allow for more even baking. 

Combine the flour, baking powder, salt, and pepper in a large bowl. Mix to combine, then add the cheese and stir to incorporate.

In a separate medium sized bowl, combine the grated zucchini, onion, milk, and eggs, and mix well together. 

Add the wet ingredients to the dry ingredients and mix until only just combined - do not over mix. 

Divide the mixture between the muffin cups (about half a cup per muffin), and sprinkle with flaky salt and extra pepper if you like. 

Bake the muffins for 13-17 minutes, until lightly golden brown, and they spring back when gently poked with a finger. 

Remove from the oven and allow to cool on a rack before removing from the pan and leaving to cool completely. 

Serve warm or at room temperature. Store leftovers either lightly covered or in an airtight container at room temperature. Leftovers are best lightly toasted or warmed up in the microwave before serving.

These are so delicious!!! I couldn't stop eating them. I made some in mini muffin tins and were a lovely quick snack. I highly recommend making a double batch like I did.

Loved this receipe. Simple and delicious.

https://content.jwplatform.com/videos/IZ0khtRy.mp4

Parchment Paper muffin pan liners are quick and easy to make. They can be made by cutting a square of parchment paper into squares to make bakery style muffins!

How to make Parchment Paper Muffin Liners

These healthy muffins for kids are great for grab-and-go breakfast, lunchbox or snacks. They&#039;re filled with wholesome ingredients for a nutritious tasty treat.

Healthy Muffins for Kids

cane sugar

2% milk

yogurt

avocado oil

peanut butter

strawberry jam

zucchini

cheddar cheese

Preheat the oven to 375°F and line a muffin tin with 12 parchment paper liners (or greased paper liners).

In a medium bowl, mix the dry ingredients, including the flour, sugar, baking soda and salt together; set aside.

In another large bowl, mix the wet ingredients, including the milk, yogurt, oil and egg.

Fold the wet ingredients into the dry ingredients, and use a silicone spatula to mix until just combined. Don’t over mix. Divide the batter into the two bowls to add in the mix-in&#39;s.

Gently fold in the creamy peanut butter and strawberry jam for sweet muffins, or the grated zucchini and cheddar cheese for savory muffins. Divide the batter evenly between the muffin cups.

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Top Tags

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The most viewed savory muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine