These savory muffins are quick and easy to make and so cheesy and garlicky, addictive that they will disappear in seconds. Serve these muffins for breakfast, pop them in lunch boxes or snack boxes, or even as an appetizer or side for dinner.
Check out our garlic cheese naan and grilled Margherita sandwich recipe.
Why you'll love the recipe
- Easy to make, it can be enjoyed for breakfast, a portable snack, or as a complement to any meal.
- The combination of flavors and texture makes it addictive.
- These muffins are moist and tender on the inside with a crispy top.
- Very flexible recipe allowing you for variations like adding vegetables or meat, making it a healthy mini-meal.
Ingredients
Wet ingredients: Milk, egg, yogurt, oil, and butter are used. To make these muffins healthy and reduce the calories, you can skip the butter if needed. Low-fat milk can be used instead of whole milk. Yogurt, sour cream, or buttermilk makes it moist and tender.
Dry ingredients: All-purpose flour, baking powder, baking soda, and salt is used to make the batter for muffins. You can use self-rising flour. In this case, skip the baking soda and powder. You can even use wheat flour or gluten-free flour. The texture will vary accordingly.
Cheese: I have combined cheddar cheese and parmesan.
Other ingredients: Mushrooms, garlic, and jalapeno enhance the flavor of these savory muffins.
See the recipe card below for a full list of ingredients and measurements.
Variations
- Add feta cheese, sun-dried tomatoes, olives, or pickled jalapenos or banana peppers for an additional taste.
- Instead of mushrooms or along with them, add grated zucchini to make zucchini muffins. Or combine scallions, chopped or grated cooked vegetables like spinach, carrot, and capsicum (bell pepper) to make it a healthy mini-meal.
- If you love adding a bit of meat to all your dishes, then feel free to add cooked bacon, ham, chicken, or chorizo.
- I have a fresh basil plant in my garden and love adding it to this recipe. Feel free to add parsley instead. You can substitute it with dried herbs too.
Step-by-step instructions
- Preheat the oven to 350 degrees F. Line your muffin tin with paper muffin cups or grease it with butter or oil.
- Heat butter in a nonstick pan. Add mushroom, garlic, and jalapeno and saute until it becomes golden brown in color.
- Add flour, baking powder, baking soda, and salt in one bowl and mix well. Keep this aside.
- Add egg, oil, milk, yogurt, sauteed ingredients, fresh chopped basil, and mix in another bowl.
- Pour wet ingredients into dry ingredients and mix just until combined. Add cheddar and parmesan and mix just until incorporated. Do not overmix.
- Scoop the batter into a muffin tin and top with more cheddar cheese if desired. Bake for about 20 to 25 minutes or until it becomes golden and crusty.
- Place it on a cooling rack and brush it with more butter if required just before serving.
Tips
- Savory muffins taste the best when served warm and fresh. You can store it in an airtight container for 2-3 days. You can also keep them in the freezer for 2 to 3 months. Thaw and reheat before serving.
- If you're making muffins ahead of time, reheat them in the oven or microwave before serving.
- For light and fluffy muffins, do not overmix the batter.
Recipe FAQs
Yes. Use dairy-free vegan cheese, butter, dairy-free milk, and vegan cream cheese instead of yogurt.
You can serve this as breakfast on the go, pop them in your lunch boxes, carry it as a portable snack instead of sandwiches, or add it as a side or appetizer for dinner.
More cheese and garlic recipes
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Recipe card
Easy Savory Muffins | Cheese Muffins
Equipment
- Muffin tin
- Large bowls
Ingredients
- 5 oz Mushroom, finely chopped
- 3 Garlic cloves, chopped
- 1 Jalapeno, chopped
- 3 tablespoon Butter
- 6 to 8 Fresh basil leaves, chopped
- 1 Egg
- 1 cup Milk
- ¼ cup Plain oil or vegetable oil
- ¼ cup Yogurt or sour cream
- 2 cups All-purpose flour
- 1 ½ teaspoon Baking powder
- ¼ teaspoon Baking soda (optional)
- ½ teaspoon Salt
- ½ cup Parmesan, grated
- 1 ½ cups Cheddar cheese, grated
Instructions
- Preheat the oven to 350 degrees F. Line your muffin tin with paper cups or grease it with butter or oil.
- Heat butter in a nonstick pan. Add mushroom, garlic, and jalapeno and saute until it becomes golden brown in color.5 oz Mushroom, finely chopped, 3 Garlic cloves, chopped, 1 Jalapeno, chopped, 3 tablespoon Butter
- Add flour, baking powder, baking soda, and salt in one bowl and mix well. Keep this aside.2 cups All-purpose flour, 1 ½ teaspoon Baking powder, ¼ teaspoon Baking soda, ½ teaspoon Salt
- Add egg, oil, milk, yogurt, sauteed ingredients, fresh chopped basil, and mix in another bowl.1 Egg, 1 cup Milk, ¼ cup Plain oil or vegetable oil, ¼ cup Yogurt or sour cream, 6 to 8 Fresh basil leaves, chopped
- Pour wet ingredients into dry ingredients and mix just until combined. Add cheddar and parmesan and mix just until incorporated. Do not overmix.½ cup Parmesan, grated, 1 ½ cups Cheddar cheese, grated
- Scoop the batter into a muffin tin and top with more cheddar cheese if desired. Bake for about 20 to 25 minutes or until it becomes golden and crusty.
- Place it on a cooling rack and brush it with more butter if required just before serving.
Notes
- Add feta cheese, sun-dried tomatoes, olives, or pickled jalapenos or banana peppers for an additional taste.
- Instead of mushrooms or along with them, add grated zucchini to make zucchini muffins. Or combine scallions, chopped or grated cooked vegetables like spinach, carrot, and capsicum (bell pepper) to make it a healthy mini-meal.
- If you love adding a bit of meat to all your dishes, then feel free to add cooked bacon, ham, chicken, or chorizo.
- I have a fresh basil plant in my garden and love adding it to this recipe. Feel free to add parsley instead. You can substitute it with dried herbs too.
- Savory muffins tastes the best when served warm and fresh. You can store it in air tight container for 2-3 days. You can also be keep them in freezer for 2 to 3 months. Thaw and reheat before serving.
- If you're making muffins ahead of time, reheat them in the oven or microwave before serving.
- For light and fluffy muffins, do not overmix the batter.
Angela
Love savory muffins! These are perfect for a dinner side and so easy to make!