20 Delicious Savory Muffin Recipes Easy to Make

Nothing says comfort like a warm, savory muffin fresh from the oven! Whether you’re looking for a quick breakfast, a satisfying snack, or a creative side dish, our roundup of 20 delicious savory muffin recipes has got you covered. Easy to make and packed with flavor, these muffins are sure to become a staple in your kitchen. Dive in and discover your next favorite recipe today!

Cheesy Spinach and Feta Savory Muffins

Zesty and comforting, these Cheesy Spinach and Feta Savory Muffins are perfect for any meal of the day. Let’s dive into making these flavorful bites with a step-by-step guide that ensures success even for beginners.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tbsp baking powder (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1 cup milk (whole milk gives the richest texture)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 large egg (room temperature blends more smoothly)
• 1 cup fresh spinach, finely chopped (packed tightly for maximum flavor)
• 1/2 cup feta cheese, crumbled (I love the tanginess of Bulgarian feta)
• 1/2 cup cheddar cheese, shredded (sharp cheddar adds a nice bite)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. In another bowl, mix the milk, olive oil, and egg until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing leads to tough muffins.
5. Fold in the chopped spinach, feta, and cheddar cheese until evenly distributed. Tip: Squeeze excess water from the spinach to prevent soggy muffins.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These muffins boast a tender crumb with pockets of melted cheese and bursts of spinach in every bite. Serve them warm with a dollop of sour cream or alongside a fresh salad for a delightful contrast.

Bacon and Cheddar Savory Muffins

Now, let’s dive into making these irresistibly savory muffins that perfectly blend the smoky richness of bacon with the sharp tang of cheddar. Ideal for breakfast on the go or a hearty snack, these muffins are surprisingly simple to whip up.

Ingredients

• 2 cups all-purpose flour (I always sift mine for extra fluffiness)
• 1 tbsp baking powder (the fresher, the better)
• 1/2 tsp salt (I like to use sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1 cup whole milk (room temperature blends more smoothly)
• 1/3 cup unsalted butter, melted (and slightly cooled)
• 1 large egg (I prefer room temp eggs here)
• 1 cup shredded sharp cheddar cheese (extra sharp gives a nice bite)
• 6 strips bacon, cooked crispy and crumbled (thick-cut bacon is my go-to for more texture)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, baking powder, salt, and black pepper until well combined.
3. In another bowl, mix the milk, melted butter, and egg until smooth. Tip: Ensure the butter isn’t too hot to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to tough muffins.
5. Gently fold in the shredded cheddar and crumbled bacon until evenly distributed throughout the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Tip: An ice cream scoop makes this step mess-free and ensures even sizes.
7. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Tip: They’re best enjoyed warm, so don’t wait too long to dig in!

You’ll love the tender crumb of these muffins, with pockets of melted cheese and bits of bacon in every bite. Serve them alongside a fresh salad for a light lunch or pack them for a picnic—they’re versatile and always a hit.

Sun-Dried Tomato and Basil Savory Muffins

Great for any time of the day, these savory muffins combine the rich flavors of sun-dried tomatoes and fresh basil in a delightful, easy-to-make package. Perfect for beginners, this recipe guides you through each step to ensure delicious results every time.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tbsp baking powder (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 cup sun-dried tomatoes, chopped (packed in oil for more flavor)
• 1/4 cup fresh basil, finely chopped (the aroma is incredible)
• 1 cup milk (whole milk makes them richer)
• 1/3 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 large egg (room temperature blends better)
• 1/2 cup grated Parmesan cheese (for that umami kick)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. Add the chopped sun-dried tomatoes and basil to the dry ingredients, stirring to distribute evenly.
4. In another bowl, mix the milk, olive oil, and egg until smooth. Tip: Whisk the egg first before adding other wet ingredients for easier blending.
5. Pour the wet ingredients into the dry ingredients, stirring just until combined. Overmixing leads to tough muffins.
6. Fold in the grated Parmesan cheese gently. Tip: Reserve a little cheese to sprinkle on top before baking for a cheesy crust.
7. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
8. Sprinkle the reserved Parmesan cheese on top of each muffin.
9. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted comes out clean. Tip: Rotate the pan halfway through baking for even browning.

Sun-dried tomato and basil savory muffins boast a moist interior with a slightly crisp top, offering a perfect balance of flavors. Serve them warm with a dollop of cream cheese or alongside a fresh salad for a complete meal.

Ham and Swiss Cheese Savory Muffins

Baking these Ham and Swiss Cheese Savory Muffins is a delightful way to start your day or enjoy as a snack. They’re perfectly portable and packed with flavor, making them a hit for any occasion.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tbsp baking powder (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1 cup milk (whole milk gives the richest texture)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 large egg (room temperature blends more smoothly)
• 1 cup diced ham (I opt for a smoky variety for depth)
• 1 cup shredded Swiss cheese (aged Swiss adds a nice tang)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. In another bowl, mix the milk, olive oil, and egg until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins, so stop when you no longer see dry flour.
5. Fold in the diced ham and shredded Swiss cheese until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Tip: An ice cream scoop makes this step mess-free and ensures uniform size.
7. Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Delightfully moist and savory, these muffins boast a perfect balance of smoky ham and nutty Swiss cheese. Serve them warm with a dab of butter or alongside a fresh salad for a satisfying meal.

Jalapeño and Corn Savory Muffins

Getting started with baking can be as simple as mixing a few ingredients to create something unexpectedly delightful. These Jalapeño and Corn Savory Muffins are a perfect example, combining the sweetness of corn with the kick of jalapeño for a treat that’s anything but ordinary.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup cornmeal (the fine grind works best here)
• 1 tbsp baking powder (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1 cup milk (whole milk gives the richest texture)
• 1 large egg (room temperature eggs blend more smoothly)
• 1/4 cup melted butter (unsalted is my go-to, so I can control the saltiness)
• 1/2 cup corn kernels (fresh or frozen, but thawed if using frozen)
• 2 tbsp finely chopped jalapeño (remove seeds for less heat)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt until well combined.
3. In another bowl, mix the milk, egg, and melted butter until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins, so stop when you no longer see dry flour.
5. Gently fold in the corn kernels and chopped jalapeño until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Tip: An ice cream scoop makes this step mess-free and ensures uniform muffins.
7. Bake for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

Mouthwatering straight from the oven, these muffins boast a tender crumb with pops of sweet corn and a gentle heat from the jalapeño. Serve them warm with a dab of butter or alongside a bowl of chili for a comforting meal.

Broccoli and Cheddar Savory Muffins

Perfect for a quick breakfast or a savory snack, these Broccoli and Cheddar Savory Muffins combine the freshness of broccoli with the rich, melty goodness of cheddar cheese in a delightful, easy-to-make package.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tbsp baking powder (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I prefer sea salt for its subtle flavor)
• 1 cup milk (whole milk gives the richest texture)
• 1 large egg (room temperature eggs blend more smoothly)
• 1/4 cup melted unsalted butter (extra virgin olive oil can be a lighter substitute)
• 1 cup finely chopped broccoli (fresh is best, but thawed frozen works in a pinch)
• 1 cup shredded sharp cheddar cheese (the sharper the cheese, the more flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. In another bowl, beat the milk, egg, and melted butter together until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; overmixing leads to tough muffins.
5. Gently fold in the chopped broccoli and shredded cheddar cheese until evenly distributed.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Zesty and satisfying, these muffins boast a tender crumb with pockets of cheesy goodness and fresh broccoli. Serve them warm with a dab of butter or alongside a bowl of soup for a comforting meal.

Caramelized Onion and Gruyère Savory Muffins

First, let’s dive into the delightful process of creating these savory muffins that perfectly blend the sweetness of caramelized onions with the rich, nutty flavor of Gruyère cheese. Ideal for breakfast or a snack, these muffins are a testament to how simple ingredients can transform into something extraordinary.

Ingredients

• 2 cups all-purpose flour (I always sift mine for extra fluffiness)
• 1 tbsp baking powder (make sure it’s fresh for the best rise)
• 1 tsp salt (I use sea salt for its subtle crunch)
• 1/2 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
• 1 cup whole milk (room temperature blends better)
• 2 large eggs (I prefer room temp eggs here)
• 1 cup Gruyère cheese, grated (the sharper, the better in my opinion)
• 1 large onion, thinly sliced and caramelized (take your time here for the best flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. In another bowl, mix the melted butter, milk, and eggs until smooth. Tip: Ensure the butter isn’t too hot to avoid scrambling the eggs.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Overmixing leads to tough muffins.
5. Stir in the grated Gruyère and caramelized onions until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Tip: They’re easiest to remove when slightly cooled.

Perfectly golden and irresistibly cheesy, these muffins offer a delightful contrast between the tender crumb and the crispy edges. Serve them warm with a dollop of sour cream or alongside a fresh salad for a satisfying meal.

Zucchini and Parmesan Savory Muffins

Creating a batch of Zucchini and Parmesan Savory Muffins is a delightful way to incorporate vegetables into your baking. These muffins are perfect for breakfast, a snack, or even as a side dish. Let’s get started with the ingredients and step-by-step instructions to make these savory treats.

Ingredients

• 2 cups grated zucchini (squeeze out excess moisture for the best texture)
• 1 cup grated Parmesan cheese (freshly grated tastes so much better!)
• 2 cups all-purpose flour (I like to sift it for a lighter muffin)
• 3 large eggs (room temperature eggs blend more smoothly)
• 1/2 cup extra virgin olive oil (my go-to for its fruity flavor)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1 tsp salt (I prefer sea salt for its subtle crunch)
• 1/2 tsp black pepper (freshly ground adds a nice kick)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
3. In another bowl, beat the eggs lightly, then add the olive oil and mix until combined.
4. Fold the grated zucchini and Parmesan cheese into the wet ingredients.
5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Tip: Overmixing can lead to tough muffins.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack. Tip: They’re easier to remove when slightly cooled.

Baking these Zucchini and Parmesan Savory Muffins fills your kitchen with an irresistible aroma. The muffins come out moist with a tender crumb, thanks to the zucchini, and the Parmesan adds a savory depth. Serve them warm with a dollop of butter or alongside a fresh salad for a complete meal.

Chicken and Herb Savory Muffins

You’ll find these Chicken and Herb Savory Muffins to be a delightful twist on the usual sweet muffin, perfect for any meal of the day. Let’s dive into the methodical process of creating these savory treats, ensuring even beginners can follow along with ease.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tbsp baking powder (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I prefer sea salt for its subtle flavor)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 cup milk (whole milk gives the richest texture)
• 1 large egg (I prefer room temp eggs here)
• 1 cup cooked chicken, finely chopped (leftover rotisserie chicken works wonders)
• 2 tbsp fresh herbs, chopped (a mix of parsley, chives, and thyme is my favorite)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. In another bowl, mix the olive oil, milk, and egg until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins, so stop when you no longer see dry flour.
5. Gently fold in the chopped chicken and fresh herbs until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably moist and packed with flavor, these muffins boast a tender crumb and a hearty bite from the chicken. Serve them warm with a dollop of herb butter or alongside a fresh salad for a satisfying meal.

Pumpkin and Sage Savory Muffins

Warm up your kitchen with these Pumpkin and Sage Savory Muffins, a perfect blend of autumnal flavors that are surprisingly simple to make. Whether you’re a novice baker or a seasoned pro, this recipe will guide you through each step to ensure delicious results every time.

Ingredients

• 1 cup pumpkin puree (homemade or canned, but I swear by the depth of flavor in homemade)
• 2 cups all-purpose flour (for a lighter texture, I sometimes substitute half with whole wheat flour)
• 1 tbsp baking powder (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I prefer sea salt for its subtle brininess)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1/2 cup milk (whole milk gives the richest flavor)
• 1 tbsp fresh sage, finely chopped (dried sage works in a pinch, but fresh is transformative)
• 1/2 cup grated Parmesan cheese (for a savory kick)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the pumpkin puree, olive oil, eggs, and milk until smooth.
3. In another bowl, sift together the flour, baking powder, and salt to ensure no lumps.
4. Gently fold the dry ingredients into the wet mixture until just combined; overmixing leads to tough muffins.
5. Stir in the chopped sage and grated Parmesan cheese, distributing evenly throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Cool these muffins offer a delightful contrast between the moist, pumpkin-infused interior and the slightly crisp, sage-speckled crust. Serve them warm with a dollop of herb butter or alongside a hearty soup for a comforting meal.

Sweet Potato and Chorizo Savory Muffins

For those mornings when you crave something savory yet slightly sweet, these muffins are a game-changer. Combining the earthy sweetness of sweet potatoes with the spicy kick of chorizo, they’re a perfect balance of flavors.

Ingredients

• 1 cup mashed sweet potato (I like to roast mine the night before for deeper flavor)
• 1/2 cup diced chorizo (ensure it’s the spicy variety for that extra kick)
• 1 1/2 cups all-purpose flour (I always sift mine to avoid lumps)
• 2 tsp baking powder (freshness is key, so check the date)
• 1/2 tsp salt (I prefer sea salt for its subtle texture)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1/2 cup milk (whole milk gives the best richness)
• 1/4 cup grated Parmesan cheese (for that umami finish)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. In another bowl, mix the mashed sweet potato, olive oil, eggs, and milk until smooth. Tip: Ensure the sweet potato is cool to avoid cooking the eggs.
4. Fold the wet ingredients into the dry ingredients until just combined; overmixing leads to tough muffins.
5. Gently stir in the diced chorizo and Parmesan cheese. Tip: Reserve a bit of cheese to sprinkle on top for a golden finish.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Sprinkle the reserved Parmesan cheese on top of each muffin.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
9. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.

These muffins boast a moist interior with a slightly crispy top, offering a delightful contrast. The chorizo adds a smoky depth, while the sweet potato keeps them incredibly tender. Serve warm with a dollop of sour cream or alongside a fresh green salad for a complete meal.

Mushroom and Thyme Savory Muffins

Every now and then, a recipe comes along that perfectly bridges the gap between savory and satisfying, and these Mushroom and Thyme Savory Muffins do just that. Let’s dive into making these delightful bites that are as nutritious as they are delicious.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tbsp baking powder (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 cup unsalted butter, melted (extra virgin olive oil is my go-to for a lighter version)
• 1 cup whole milk (room temperature blends better)
• 1 large egg (I prefer room temp eggs here)
• 1 cup finely chopped mushrooms (cremini mushrooms add a lovely depth)
• 1 tbsp fresh thyme leaves (nothing beats the aroma of fresh thyme)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. In another bowl, mix the melted butter, milk, and egg until smooth. Tip: Ensure the butter isn’t too hot to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing leads to tough muffins.
5. Gently fold in the chopped mushrooms and thyme leaves until evenly distributed.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Tip: They’re best served warm, so time your baking accordingly.

How these muffins turn out is nothing short of magical—moist inside with a tender crumb, packed with the earthy flavors of mushrooms and thyme. Serve them alongside a hearty soup for a cozy meal, or enjoy them as a standalone snack with a dab of butter.

Olive and Rosemary Savory Muffins

Discover the perfect blend of savory flavors with these Olive and Rosemary Savory Muffins, a delightful twist on the classic muffin that’s sure to impress at any brunch or gathering.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 tbsp baking powder (freshness is key for the best rise)
• 1/2 tsp salt (I like to use sea salt for its subtle crunch)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 cup milk (whole milk makes them extra tender)
• 1 large egg (I prefer room temp eggs here for even mixing)
• 1/2 cup chopped kalamata olives (their briny flavor is irresistible)
• 2 tbsp fresh rosemary, finely chopped (fresh is best for that aromatic punch)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. In another bowl, mix the olive oil, milk, and egg until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins, so a few lumps are okay.
5. Fold in the chopped olives and rosemary gently to distribute evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Enjoy these muffins warm or at room temperature, where the flavors of olive and rosemary truly shine. They pair wonderfully with a dollop of herbed cream cheese or alongside a hearty soup for a satisfying meal.

Spinach and Goat Cheese Savory Muffins

Savory muffins are a delightful twist on the classic sweet variety, perfect for breakfast, brunch, or a snack. Spinach and goat cheese savory muffins combine the earthy flavor of spinach with the creamy tang of goat cheese in a tender, fluffy muffin that’s sure to impress.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tbsp baking powder (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I prefer sea salt for its subtle flavor)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1 cup milk (whole milk gives the richest texture)
• 1 cup fresh spinach, finely chopped (packed tightly for maximum flavor)
• 1/2 cup crumbled goat cheese (I love the creamy texture it adds)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. In another bowl, beat the eggs lightly, then add the olive oil and milk, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; overmixing can lead to tough muffins.
5. Gently fold in the chopped spinach and crumbled goat cheese until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

You’ll love the contrast between the crispy edges and the soft, moist interior of these muffins. The goat cheese melts slightly, creating pockets of creamy richness, while the spinach adds a fresh, vibrant color and taste. Serve them warm with a dollop of butter or as part of a brunch spread for a truly memorable meal.

Blue Cheese and Walnut Savory Muffins

Here’s a delightful recipe that combines the bold flavors of blue cheese with the crunch of walnuts, all packed into a savory muffin perfect for any time of the day.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tbsp baking powder (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground adds a nice kick)
• 1 cup milk (whole milk gives the richest texture)
• 1/3 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 large egg (room temperature blends more smoothly)
• 1/2 cup crumbled blue cheese (the stronger, the better in my book)
• 1/2 cup chopped walnuts (toasted for extra depth)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, baking powder, salt, and black pepper until well combined.
3. In another bowl, mix the milk, olive oil, and egg until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to tough muffins.
5. Gently fold in the blue cheese and walnuts, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Tip: An ice cream scoop makes this step mess-free and ensures uniform muffins.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Zesty and rich, these muffins offer a perfect balance of creamy blue cheese and crunchy walnuts. Serve them warm with a drizzle of honey for a sweet contrast or alongside a crisp salad for a light lunch.

Quinoa and Vegetable Savory Muffins

Now, let’s dive into making these wholesome Quinoa and Vegetable Savory Muffins, a perfect blend of nutrition and flavor that’s sure to brighten up your meal prep routine.

Ingredients

• 1 cup quinoa, rinsed (I find rinsing removes any bitterness)
• 2 cups water (for cooking quinoa)
• 1 cup all-purpose flour (for a lighter texture, you can substitute half with whole wheat flour)
• 1 tsp baking powder (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I like sea salt for its subtle crunch)
• 2 large eggs, room temperature (they blend more smoothly)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup milk (any kind works, but I prefer almond for a nutty hint)
• 1 cup mixed vegetables, finely chopped (carrots, zucchini, and bell peppers are my favorites)
• 1/2 cup grated cheese (cheddar or parmesan adds a nice sharpness)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
2. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
3. In a large bowl, whisk together the flour, baking powder, and salt.
4. In another bowl, beat the eggs, then mix in the olive oil and milk until well combined.
5. Add the wet ingredients to the dry ingredients, stirring just until combined. Overmixing can lead to dense muffins.
6. Fold in the cooked quinoa, mixed vegetables, and grated cheese until evenly distributed.
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
8. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Muffins emerge with a delightful texture—moist inside with a slightly crispy top. The quinoa adds a nutty depth, while the vegetables bring freshness and color. Serve them warm with a dollop of Greek yogurt or avocado spread for an extra layer of flavor.

Egg and Bacon Breakfast Savory Muffins

Perfect for those busy mornings when you crave something hearty yet easy to make, these Egg and Bacon Breakfast Savory Muffins are a game-changer. Packed with protein and flavor, they’re sure to keep you satisfied until lunch.

Ingredients

• 6 large eggs (I find room temperature eggs blend more smoothly)
• 1 cup all-purpose flour (for a lighter texture, sift it first)
• 1/2 cup milk (whole milk gives the richest flavor)
• 1/2 cup cooked bacon, chopped (crispy bacon adds a nice texture)
• 1/4 cup shredded cheddar cheese (sharp cheddar for a flavor punch)
• 1 tbsp baking powder (ensure it’s fresh for the best rise)
• 1/2 tsp salt (I like sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground for the best aroma)
• 1 tbsp unsalted butter, melted (for greasing the muffin tin)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with melted butter, ensuring each cup is lightly coated to prevent sticking.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined. Tip: Whisk vigorously to incorporate air, making the muffins fluffier.
3. Gradually add the flour and baking powder to the wet ingredients, stirring until just combined. Overmixing can lead to dense muffins.
4. Fold in the chopped bacon and shredded cheddar cheese, distributing them evenly throughout the batter.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Tip: An ice cream scoop makes this step mess-free and ensures uniform sizes.
6. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the tin halfway through baking for even browning.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool slightly.

Just out of the oven, these muffins boast a delightful contrast between the crispy edges and soft, fluffy interior. Serve them warm with a dollop of sour cream or alongside a fresh avocado salad for a complete meal.

Roasted Red Pepper and Feta Savory Muffins

Preparing a batch of these savory muffins is a delightful way to bring a touch of Mediterranean flair to your table. Perfect for breakfast or as a snack, they’re surprisingly simple to make with just a few quality ingredients.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tbsp baking powder (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1 cup milk (whole milk gives the richest texture)
• 1 cup crumbled feta cheese (I love the tanginess of Bulgarian feta)
• 1/2 cup roasted red peppers, chopped (homemade or jarred, drained well)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. In another bowl, beat the eggs lightly, then add the olive oil and milk, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined—overmixing leads to tough muffins.
5. Gently fold in the crumbled feta and chopped roasted red peppers, distributing evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

When you bite into these muffins, you’ll notice the moist crumb contrasted by the creamy feta and sweet peppers. Serve them warm with a drizzle of olive oil or alongside a fresh salad for a light lunch.

Pesto and Mozzarella Savory Muffins

Delightfully easy and irresistibly cheesy, these Pesto and Mozzarella Savory Muffins are the perfect grab-and-go breakfast or snack. Let me walk you through each step to ensure muffin perfection.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 tbsp baking powder (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I like sea salt for its subtle crunch)
• 1 cup milk (whole milk gives the richest flavor)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 large egg (room temperature blends more smoothly)
• 1/2 cup pesto (homemade or store-bought, both work great)
• 1 cup shredded mozzarella cheese (plus a little extra for topping)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. In another bowl, mix the milk, olive oil, and egg until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing leads to tough muffins.
5. Fold in the pesto and shredded mozzarella until evenly distributed. Tip: Reserve a bit of cheese to sprinkle on top for a golden finish.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Sprinkle the reserved mozzarella on top of each muffin.
8. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
9. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Moist and fluffy with pockets of melted mozzarella and the herby punch of pesto, these muffins are a joy. Serve them warm with a dollop of extra pesto or alongside a fresh salad for a complete meal.

Herbed Ricotta and Tomato Savory Muffins

Every home cook knows the joy of finding a recipe that’s both simple to make and bursting with flavor. These Herbed Ricotta and Tomato Savory Muffins are just that—a delightful blend of creamy ricotta and juicy tomatoes, all wrapped up in a tender, herb-infused muffin.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup whole milk ricotta cheese (room temperature blends smoother)
• 1/4 cup grated Parmesan cheese (for that salty, umami kick)
• 1/2 cup diced cherry tomatoes (I find they’re sweeter and less watery)
• 1 tbsp fresh basil, chopped (dried just doesn’t compare here)
• 1 tsp baking powder (the fresher, the better)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1 large egg (room temperature eggs incorporate more evenly)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. In another bowl, mix the ricotta, Parmesan, egg, and olive oil until smooth. Tip: Ensure the ricotta is at room temperature to avoid lumps.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Overmixing leads to tough muffins.
5. Add the diced tomatoes and chopped basil to the batter, folding gently to distribute evenly.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Tip: An ice cream scoop makes this step mess-free and ensures uniform size.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Perfect for brunch or as a snack, these muffins boast a moist interior with pockets of juicy tomato and a crisp, golden top. Serve them warm with a dollop of ricotta or alongside a fresh salad for a light meal.

Summary

Exploring these 20 delicious savory muffin recipes offers a world of easy, flavorful baking perfect for any meal. Whether you’re a seasoned baker or just starting out, there’s something here to inspire your next kitchen adventure. We’d love to hear which recipes you try and adore—don’t forget to leave a comment and share your favorites on Pinterest. Happy baking!