Ready to shake up your snack game? Forget everything you thought you knew about muffins—these 15 savory recipes are about to become your new go-to for quick lunches, easy dinners, and irresistible comfort food. Perfect for busy home cooks, each bite promises a delicious twist that’ll have you reaching for seconds. Let’s dive in and discover your next favorite!
Jalapeño Cheddar Cornbread Muffins
Ooh, have you ever wanted a cornbread muffin that packs a little punch? These jalapeño cheddar cornbread muffins are the perfect savory snack or side dish. They come together quickly and are loaded with flavor.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Cornmeal – 1 cup
– All-purpose flour – 1 cup
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Granulated sugar – ¼ cup
– Egg – 1 large
– Milk – 1 cup
– Unsalted butter, melted – ½ cup
– Jalapeño, finely diced – 1 large
– Sharp cheddar cheese, shredded – 1 cup
Instructions
1. Preheat your oven to 400°F (200°C).
2. Line a 12-cup muffin tin with paper liners or grease it lightly.
3. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and granulated sugar until well combined.
4. In a separate medium bowl, beat the egg with a fork.
5. Add the milk and melted unsalted butter to the beaten egg, and whisk until smooth.
6. Pour the wet ingredients into the dry ingredients.
7. Stir gently with a spatula until just combined; do not overmix, as this keeps the muffins tender.
8. Fold in the finely diced jalapeño and shredded sharp cheddar cheese until evenly distributed.
9. Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full.
10. Bake in the preheated oven at 400°F for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
11. Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
12. Transfer the muffins to a wire rack to cool completely.
Mmm, these muffins are golden and crumbly with a moist interior, thanks to the butter and cheese. The jalapeños add a subtle heat that pairs perfectly with the rich cheddar. Serve them warm with a pat of butter or alongside a bowl of chili for a cozy meal.
Ham and Cheese Savory Muffins
Okay, you know those mornings when you need something savory, portable, and delicious? These ham and cheese savory muffins are your answer. They’re perfect for breakfast on-the-go, a quick snack, or even a simple lunch.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking powder – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Milk – 1 cup
– Egg – 1 large
– Unsalted butter – ¼ cup, melted and cooled
– Diced ham – 1 cup
– Shredded cheddar cheese – 1 cup
Instructions
1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 1 tbsp of baking powder, ½ tsp of salt, and ¼ tsp of black pepper until well combined.
3. In a separate medium bowl, whisk 1 cup of milk, 1 large egg, and ¼ cup of melted unsalted butter until smooth.
4. Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients.
5. Gently fold the mixture together with a spatula until just combined; a few lumps are okay to avoid overmixing, which can make the muffins tough.
6. Add 1 cup of diced ham and 1 cup of shredded cheddar cheese to the batter.
7. Fold the ham and cheese into the batter until evenly distributed, being careful not to overmix.
8. Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full.
9. Bake in the preheated oven at 375°F for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
10. Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
11. Transfer the muffins to a wire rack to cool completely, which helps them set without getting soggy.
Zesty and satisfying, these muffins have a tender crumb with pockets of salty ham and melty cheese. Serve them warm with a pat of butter for breakfast, or pack them cold for a picnic—they’re just as good either way!
Zucchini and Parmesan Savory Muffins
Craving a savory snack that’s easy to make and packed with flavor? You’ve got to try these zucchini and Parmesan muffins. They’re perfect for a quick breakfast, a lunchbox treat, or a party appetizer—and they come together in no time.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking powder – 2 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Eggs – 2 large
– Milk – 1 cup
– Vegetable oil – ½ cup
– Zucchini – 1½ cups, grated and squeezed dry
– Parmesan cheese – 1 cup, grated
Instructions
1. Preheat your oven to 375°F and grease a 12-cup muffin tin or line it with paper liners.
2. In a large bowl, whisk together the flour, baking powder, salt, and black pepper until well combined.
3. In a separate medium bowl, beat the eggs lightly with a fork, then stir in the milk and vegetable oil until smooth.
4. Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined; avoid overmixing to keep the muffins tender.
5. Fold in the grated zucchini and Parmesan cheese until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
7. Bake in the preheated oven for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely; this prevents them from getting soggy.
9. Store any leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Unbelievably moist and savory, these muffins have a tender crumb with little bursts of zucchini and a salty kick from the Parmesan. Serve them warm with a pat of butter for breakfast, or pair them with a bowl of soup for a cozy meal—they’re so versatile, you’ll want to make a double batch!
Caramelized Onion and Gruyère Savory Muffins
Baking savory muffins is a cozy way to enjoy a warm snack, and these caramelized onion and Gruyère versions are perfect for chilly afternoons. You’ll love how the sweet onions and nutty cheese come together in a tender, golden muffin.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Unsalted butter – ½ cup, melted
– Milk – 1 cup
– Eggs – 2 large
– Yellow onion – 1 large, thinly sliced
– Gruyère cheese – 1 cup, shredded
– Olive oil – 2 tbsp
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Heat olive oil in a skillet over medium-low heat, then add the sliced onion.
3. Cook the onion for 20–25 minutes, stirring occasionally, until it turns deep golden brown and caramelized; remove from heat and let cool slightly.
4. In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
5. In a separate bowl, combine the melted butter, milk, and eggs until smooth.
6. Pour the wet ingredients into the dry ingredients and stir just until combined—avoid overmixing to keep the muffins tender.
7. Fold in the caramelized onion and shredded Gruyère cheese until evenly distributed.
8. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
9. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
10. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Vibrant with a golden crust and soft interior, these muffins offer a savory burst from the sweet onions and rich Gruyère. Serve them warm as a brunch side or pack them for a picnic—they’re just as delicious at room temperature, making them versatile for any occasion.
Broccoli and Cheddar Savory Muffins
Perfect for a quick snack or a savory breakfast, these broccoli and cheddar savory muffins are a total game-changer. You’ll love how easy they are to whip up, and they’re packed with cheesy goodness and tender broccoli in every bite.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Eggs – 2
– Milk – 1 cup
– Unsalted butter – ½ cup, melted
– Broccoli – 1½ cups, finely chopped
– Cheddar cheese – 1 cup, shredded
Instructions
1. Preheat your oven to 375°F and grease a 12-cup muffin tin or line it with paper liners.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.
3. In a separate medium bowl, beat the eggs, then stir in the milk and melted unsalted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined; avoid overmixing to keep the muffins tender.
5. Fold in the finely chopped broccoli and shredded cheddar cheese until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
7. Bake at 375°F for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely; this helps them set without getting soggy.
9. Serve warm or at room temperature, storing any leftovers in an airtight container at room temperature for up to 2 days.
Unbelievably moist and fluffy, these muffins have a delightful crunch from the broccoli and a rich, melty cheddar flavor that’s irresistible. Try splitting them open and topping with a pat of butter or a dollop of sour cream for an extra treat—they’re perfect for brunch, picnics, or a quick grab-and-go meal.
Rosemary and Olive Oil Savory Muffins
Now, picture this: you’re craving something savory, a little fancy, but still totally doable on a busy day. These rosemary and olive oil muffins are your answer—they’re like a cozy, herby hug in bread form, perfect for soup night or a fancy-ish snack.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Fresh rosemary – 2 tbsp, finely chopped
– Large eggs – 2
– Whole milk – 1 cup
– Extra virgin olive oil – ½ cup
– Honey – 2 tbsp
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease it lightly with olive oil.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and finely chopped fresh rosemary until well combined.
3. In a separate medium bowl, beat the 2 large eggs with a fork until frothy, about 30 seconds.
4. Add the whole milk, extra virgin olive oil, and honey to the beaten eggs, and whisk vigorously until the mixture is smooth and emulsified, with no streaks of oil visible.
5. Pour the wet ingredients into the dry ingredients, and use a spatula to gently fold everything together just until no dry flour remains—be careful not to overmix to keep the muffins tender.
6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full to allow room for rising.
7. Bake in the preheated oven at 375°F for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely—this prevents sogginess from steam.
Know that these muffins bake up with a moist, tender crumb thanks to the olive oil, and the rosemary gives them a fragrant, earthy kick that pairs wonderfully with a pat of butter or a drizzle of honey. Try serving them warm alongside a hearty stew or crumbled over a salad for a savory twist—they’re versatile enough for breakfast or dinner, making any meal feel a bit special.
Sweet Potato and Sage Savory Muffins
Rustle up something savory for your holiday table with these sweet potato and sage muffins. They’re perfect for a cozy Christmas Eve snack or a make-ahead breakfast—you’ll love how the earthy sage complements the natural sweetness of the potatoes. Let’s get baking!
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking powder – 2 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Cooked mashed sweet potato – 1 cup
– Milk – ¾ cup
– Egg – 1 large
– Unsalted butter – ¼ cup, melted
– Fresh sage – 2 tbsp, finely chopped
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.
3. In a separate bowl, mix the cooked mashed sweet potato, milk, egg, and melted unsalted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix—this keeps the muffins tender.
5. Fold in the fresh sage evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
7. Bake at 375°F for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely—this prevents sogginess.
9. Serve warm or at room temperature.
Zesty and moist, these muffins have a soft crumb with subtle herbal notes from the sage. Try them split and toasted with a smear of cream cheese for an extra savory twist, or crumble them over a salad for added texture.
Blue Cheese and Walnut Savory Muffins
You know those days when you want something savory and satisfying without spending hours in the kitchen? Yeah, these blue cheese and walnut savory muffins are your answer. They’re perfect for a quick snack, brunch addition, or even a holiday appetizer that’ll impress everyone.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Eggs – 2 large
– Milk – 1 cup
– Unsalted butter – ½ cup, melted
– Blue cheese – 1 cup, crumbled
– Walnuts – ½ cup, chopped
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.
3. In a separate medium bowl, beat the eggs lightly with a fork.
4. Add the milk and melted unsalted butter to the eggs, stirring until smooth.
5. Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined—overmixing can make the muffins tough.
6. Fold in the crumbled blue cheese and chopped walnuts evenly throughout the batter.
7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
8. Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely—this helps them set without getting soggy.
10. Serve warm or at room temperature.
So, these muffins come out with a tender, moist crumb and a bold, tangy kick from the blue cheese. They’re fantastic on their own or paired with a simple salad for a light meal, and the walnuts add a nice crunch that balances the richness perfectly.
Roasted Red Pepper and Goat Cheese Savory Muffins
Aren’t you tired of the same old breakfast routine? These savory muffins are a game-changer, packed with sweet roasted peppers and tangy goat cheese. They’re perfect for a lazy weekend brunch or a grab-and-go snack.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Eggs – 2 large
– Milk – 1 cup
– Unsalted butter – ½ cup, melted
– Roasted red peppers – 1 cup, chopped
– Goat cheese – 4 oz, crumbled
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.
3. In a separate medium bowl, beat the eggs lightly with a fork.
4. Add the milk and melted unsalted butter to the eggs, stirring until smooth.
5. Pour the wet mixture into the dry ingredients, folding gently with a spatula until just combined; do not overmix to keep the muffins tender.
6. Gently fold in the chopped roasted red peppers and crumbled goat cheese until evenly distributed.
7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
8. Bake at 375°F for 18–20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely; this prevents them from getting soggy.
10. Serve warm or at room temperature.
What makes these muffins special is their moist, fluffy texture with pockets of creamy goat cheese and sweet pepper bits. They’re fantastic with a dollop of sour cream or alongside a simple salad for a light meal. Try toasting them the next day for an extra-crispy edge that brings out the savory flavors even more.
Chorizo and Manchego Savory Muffins
Venturing beyond sweet breakfast muffins? You’ll love these savory bites packed with smoky chorizo and nutty Manchego. They’re perfect for brunch, a snack, or even a holiday appetizer—easy to make and totally irresistible.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Eggs – 2 large
– Whole milk – 1 cup
– Unsalted butter – ½ cup, melted
– Spanish chorizo – 6 oz, casing removed and diced
– Manchego cheese – 1 cup, shredded
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.
3. In a separate medium bowl, beat the eggs with a fork, then whisk in the whole milk and melted unsalted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; avoid overmixing to keep the muffins tender.
5. Fold in the diced Spanish chorizo and shredded Manchego cheese evenly throughout the batter.
6. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
7. Bake at 375°F for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
9. For best results, serve the muffins warm to highlight the melty cheese and crispy chorizo bits.
Nothing beats the contrast of the fluffy muffin crumb with those savory, slightly spicy chorizo pieces and the rich, salty Manchego. They’re fantastic on their own or paired with a dollop of sour cream or a simple tomato salsa for dipping. Enjoy them fresh out of the oven or store them for a quick grab-and-go treat!
Garlic Herb and Asiago Savory Muffins
Ever have one of those days where you just need something savory, cheesy, and ready in under an hour? You’re in luck. These garlic herb and Asiago savory muffins are your new go-to—perfect for breakfast, a snack, or alongside soup.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Garlic powder – 1 tsp
– Dried Italian herbs – 1 tsp
– Asiago cheese – 1 cup, shredded
– Milk – 1 cup
– Egg – 1 large
– Unsalted butter – ½ cup, melted
Instructions
1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, garlic powder, and dried Italian herbs until well combined.
3. Stir in ¾ cup of the shredded Asiago cheese, reserving the remaining ¼ cup for topping later.
4. In a separate medium bowl, whisk the milk, egg, and melted unsalted butter until smooth.
5. Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until no dry flour remains; do not overmix to keep the muffins tender.
6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
7. Sprinkle the reserved ¼ cup of Asiago cheese evenly over the tops of the muffins.
8. Bake in the preheated oven for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool slightly before serving; this helps them set without becoming soggy.
These muffins come out wonderfully moist with a crisp, cheesy top and a fragrant garlic-herb aroma. They’re fantastic warm from the oven, but you can also slice them in half and toast them for an extra crunch. Try serving them with a dollop of softened butter or alongside a hearty stew for a cozy meal.
Mushroom and Thyme Savory Muffins
N
othing says cozy like a warm savory muffin fresh from the oven. These mushroom and thyme muffins are perfect for a quick breakfast, a snack, or even alongside soup. You’ll love how easy they are to make.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Unsalted butter – ½ cup
– Eggs – 2
– Milk – 1 cup
– Mushrooms – 8 oz, chopped
– Fresh thyme – 2 tbsp
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. In a separate bowl, melt the unsalted butter in the microwave for 30 seconds or until liquid.
4. Add the eggs and milk to the melted butter, whisking until smooth.
5. Pour the wet ingredients into the dry ingredients, stirring just until no flour streaks remain—overmixing can make the muffins tough.
6. Fold in the chopped mushrooms and fresh thyme gently with a spatula.
7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
8. Bake at 375°F for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
10. Serve warm or at room temperature.
Y
ou’ll notice these muffins have a tender crumb with savory bits of mushroom in every bite. The thyme adds a lovely earthy aroma that pairs perfectly with the richness. Try splitting one open and topping it with a pat of butter for an extra cozy treat, or serve them alongside a hearty stew for a complete meal.
Pumpkin and Parmesan Savory Muffins
Mmm, picture this: you’re craving something cozy but savory, and these pumpkin and parmesan muffins hit the spot perfectly. They’re like a warm hug in baked form, with just the right balance of earthy pumpkin and salty cheese. You’ll want to make a batch for breakfast, snacks, or even as a side dish—trust me, they disappear fast!
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 1 ½ cups
– Baking powder – 2 tsp
– Salt – ½ tsp
– Pumpkin puree – 1 cup
– Eggs – 2 large
– Milk – ½ cup
– Olive oil – ¼ cup
– Grated parmesan cheese – ¾ cup
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease it lightly with oil.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
3. In a large bowl, mix the pumpkin puree, eggs, milk, and olive oil with a spatula until smooth and well-blended.
4. Tip: For extra fluffy muffins, avoid overmixing—just fold the wet and dry ingredients together until no dry streaks remain.
5. Gently fold the grated parmesan cheese into the batter until evenly distributed.
6. Spoon the batter into the prepared muffin cups, filling each about ¾ full to allow room for rising.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
8. Tip: Rotate the muffin tin halfway through baking to ensure even browning and prevent hot spots in your oven.
9. Remove the muffins from the oven and let them cool in the tin for 5 minutes to set.
10. Transfer the muffins to a wire rack to cool completely, about 10-15 minutes, before serving.
11. Tip: Store leftovers in an airtight container at room temperature for up to 2 days, or freeze them for longer freshness—just reheat in a toaster oven for a quick snack.
So, these muffins come out wonderfully moist from the pumpkin, with a tender crumb and a savory kick from the parmesan that’s not too overpowering. Serve them warm with a pat of butter for breakfast, or crumble them over a salad for a fun, crunchy twist—they’re versatile enough to fit any meal!
Corn and Jalapeño Savory Muffins
Sometimes you need a savory snack that’s easy to grab and packed with flavor. These corn and jalapeño muffins are just that—they’re moist, slightly spicy, and perfect for breakfast on the go or as a side with chili. You’ll love how simple they are to whip up with basic pantry staples.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 1 ½ cups
– Cornmeal – ½ cup
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Granulated sugar – 2 tbsp
– Unsalted butter – ½ cup, melted
– Milk – 1 cup
– Large egg – 1
– Canned corn kernels – 1 cup, drained
– Fresh jalapeño – 1, finely chopped
Instructions
1. Preheat your oven to 400°F and line a 12-cup muffin tin with paper liners or grease it lightly with butter.
2. In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and granulated sugar until well combined.
3. In a separate medium bowl, whisk the melted unsalted butter, milk, and large egg until smooth and fully incorporated.
4. Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients, and stir gently with a spatula until just combined—be careful not to overmix, as this can make the muffins tough.
5. Fold in the canned corn kernels and finely chopped fresh jalapeño until evenly distributed throughout the batter.
6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full to allow room for rising.
7. Bake in the preheated oven at 400°F for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
8. Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely—this helps them set without becoming soggy.
9. Serve warm or at room temperature. For extra flavor, try brushing the tops with a little melted butter right after baking.
Muffins emerge from the oven with a tender crumb and a delightful crunch from the corn, while the jalapeño adds a subtle heat that builds with each bite. They’re fantastic split and toasted with a smear of cream cheese or alongside a bowl of soup for a cozy meal. Enjoy them fresh, or store any leftovers in an airtight container—they reheat beautifully for a quick snack.
Leek and Potato Savory Muffins
Finally, a savory muffin that’s perfect for breakfast, lunch, or a snack. You get all the cozy flavor of leek and potato in a handheld, golden-brown package. They’re easy to make and even easier to enjoy.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Unsalted butter – ½ cup (1 stick)
– Leek – 1 large (white and light green parts only)
– Russet potato – 1 medium
– Milk – 1 cup
– Large eggs – 2
Instructions
1. Preheat your oven to 375°F and grease a 12-cup muffin tin or line it with paper liners.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until combined.
3. Melt the unsalted butter in a small saucepan over low heat or in the microwave, then set it aside to cool slightly.
4. Thinly slice the leek (white and light green parts only) and finely dice the russet potato.
5. In a medium skillet over medium heat, cook the sliced leek and diced potato with 1 tablespoon of the melted butter for 8–10 minutes, stirring occasionally, until the vegetables are softened and lightly golden. Tip: Don’t rush this step—cooking the veggies first ensures they’re tender in the muffins.
6. In a separate medium bowl, whisk the milk and large eggs until smooth, then whisk in the remaining melted butter.
7. Pour the wet ingredients (milk, eggs, and butter mixture) into the large bowl with the dry ingredients (flour mixture).
8. Gently fold everything together with a spatula until just combined; a few lumps are okay. Tip: Overmixing can make the muffins tough, so stop as soon as the flour disappears.
9. Fold in the cooked leek and potato mixture until evenly distributed throughout the batter.
10. Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full.
11. Bake in the preheated oven at 375°F for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown. Tip: Rotate the muffin tin halfway through baking for even browning.
12. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Unbelievably moist and fluffy, these muffins have a subtle sweetness from the leeks and a hearty bite from the potatoes. Serve them warm with a pat of butter for breakfast, or pair them with soup for a comforting lunch—they’re versatile enough for any meal.
Summary
Mastering savory muffins is easier than ever with these 18 irresistible recipes! From cheesy breakfast bites to hearty dinner delights, there’s a perfect option for every craving. We’d love to hear which recipes become your new favorites—please leave a comment below and share this roundup on Pinterest to inspire fellow home cooks. Happy baking!
