Savory muffins are the perfect alternative to sweet muffins, packed with rich flavors and versatile enough for any meal of the day. These muffins are ideal as a quick breakfast, a side for soups, or even a snack on the go. Combining cheese, herbs, and your choice of vegetables or meat, these muffins are moist, flavorful, and incredibly satisfying. The best part is that they can be easily customized to suit your taste, whether you prefer adding bacon, spinach, or sun-dried tomatoes. Try this easy recipe, and you’ll have a batch of hearty, savory muffins ready in no time!
Ingredients:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp garlic powder
- 1 tsp dried thyme (or your preferred herbs)
- 1 cup grated cheddar cheese (or any sharp cheese)
- 1 cup cooked and crumbled bacon or diced ham (optional)
- ½ cup chopped spinach or sun-dried tomatoes
- 2 large eggs
- 1 cup buttermilk
- ¼ cup vegetable oil or melted butter
Instructions:
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and thyme.
- Stir in the cheese, bacon or ham, and vegetables, ensuring they are evenly distributed throughout the dry ingredients.
- In a separate bowl, beat the eggs, buttermilk, and oil until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix, as this can result in tough muffins.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your savory muffins warm or at room temperature! They’re perfect for meal prep and can be stored in an airtight container for up to 3 days.
