Salmon and Chive Muffins
Savor the irresistible combination of savory salmon, fresh chives, and a touch of zesty lemon in these Salmon and Chive Muffins—a true gourmet twist on classic baked goods. Perfectly moist and fluffy, these muffins are enhanced with subtle hints of parmesan cheese (optional) and a delicate balance of seasonings for a flavor-packed snack or light meal. Quick and easy to prepare, they come together in just 35 minutes, making them an ideal choice for brunch gatherings, meal prepping, or on-the-go breakfasts. Serve warm with a dollop of cream cheese or alongside a crisp green salad for a complete, satisfying bite. Whether you’re hosting or meal planning, these savory muffins are sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 large Eggs
- 120 milliliters Milk
- 60 grams Unsalted butter, melted and cooled
- 150 grams Cooked salmon, flaked
- 3 tablespoons Fresh chives, finely chopped
- 1 teaspoon Lemon zest
- 30 grams Grated parmesan cheese (optional)
Instructions
Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper.
In a separate bowl, beat the eggs. Stir in the milk and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix; it's okay if the batter is slightly lumpy.
Gently fold in the flaked cooked salmon, chopped chives, lemon zest, and grated parmesan (if using). Ensure the mix-ins are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until the muffins rise and turn golden brown. A toothpick inserted into the center of a muffin should come out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins pair beautifully with a dollop of cream cheese or a fresh green salad.
Nutrition Facts
Calories |
1807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 1923 mg | 84% | |
| Total Carbohydrate | 161.9 g | 59% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 6.9 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 20.2 mcg | 101% | |
| Calcium | 606 mg | 47% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1158 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
