Savory Muffins Three Ways
Elevate your brunch game with these versatile and delicious "Savory Muffins Three Ways," a recipe that lets you enjoy three distinct flavor profiles in just one bake. Perfect for meal prep, lunchboxes, or a crowd-pleasing appetizer, these muffins are fluffy, flavorful, and irresistibly savory. Each batch highlights unique combinations—Cheese & Chive for a classic, comforting twist, Spinach & Feta for a Mediterranean flair, and Sundried Tomato & Basil for a burst of bold, tangy goodness. With simple ingredients like all-purpose flour, milk, eggs, and olive oil as a base, this recipe is easy to whip up and ready in just 35 minutes. Packed with fresh herbs, gooey cheeses, and nutrient-rich vegetables, these muffins are a wholesome, savory treat to enjoy warm or at room temperature. Whether you're hosting a sophisticated brunch or looking for a savory snack, these customizable muffins have all the delicious crowd-appeal you need!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cup milk
- 0.25 cups olive oil
- 2 eggs
- 0.75 cups cheddar cheese, shredded
- 0.25 cups fresh chives, chopped
- 1 cup fresh spinach, chopped
- 0.5 cups feta cheese, crumbled
- 0.5 cups sundried tomatoes, chopped
- 0.25 cups fresh basil, chopped
Instructions
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with paper liners.
In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
In a separate medium bowl, whisk together the milk, olive oil, and eggs until well combined.
Gradually pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
Divide the muffin batter evenly into three smaller bowls to create the different varieties.
For Cheese & Chive muffins: Stir 3/4 cup of shredded cheddar cheese and 1/4 cup of chopped chives into the first bowl of batter.
For Spinach & Feta muffins: Stir 1 cup of chopped spinach and 1/2 cup of crumbled feta cheese into the second bowl of batter.
For Sundried Tomato & Basil muffins: Stir 1/2 cup of chopped sundried tomatoes and 1/4 cup of chopped fresh basil into the third bowl of batter.
Spoon the batter from each variety evenly into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy three delicious variations of savory muffins!
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 5689 mg | 247% | |
| Total Carbohydrate | 280.0 g | 102% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 57.7 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1953 mg | 150% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 5203 mg | 111% | |
*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.
