Best Chive Muffins Recipes

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CHIVE AND DILL MUFFINS



Chive and Dill Muffins image

Savory muffins ideal for a weekend breakfast.

Provided by Laka kuharica - Easy Cook

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 12

1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon white sugar
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon cayenne pepper
¼ cup chopped fresh chives
¼ cup chopped fresh dill
1 ½ cups plain yogurt
2 large eggs
3 tablespoons butter, melted

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
  • Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper together in a bowl. Stir in chives and dill.
  • Whisk yogurt, eggs, and melted butter together in a separate bowl; add to the dry ingredients and stir until just blended into a batter.
  • Pour 1/3 cup batter into each prepared muffin cup.
  • Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing. Serve warm.

Nutrition Facts : Calories 142.3 calories, Carbohydrate 20.7 g, Cholesterol 40.5 mg, Fat 4.5 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 2.4 g, Sodium 382.5 mg, Sugar 3.5 g

FETA 'N' CHIVE MUFFINS



Feta 'n' Chive Muffins image

This is a "spring" variation on the savory muffins my husband has made for years. It has a light texture almost like a popover and tastes best eaten hot right from the oven. -Angela Buchanan, Boulder, Colorado

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 8

1-1/2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1 cup fat-free milk
2 tablespoons butter, melted
1/2 cup crumbled feta cheese
3 tablespoons minced chives

Steps:

  • In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the feta cheese and chives. , Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 105 calories, Fat 4g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 235mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

CHEDDAR CHIVE MUFFINS



Cheddar Chive Muffins image

"These savory muffins have been a favorite since I made the first batch several years ago," reports Donna Royer of Largo, Florida. "I usually have all of the ingredients on hand, so they're easy to mix up at the last minute. They're great with dinner."

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

1-1/4 cups whole milk
3/4 cup mashed potato flakes
1 large egg
1/3 cup canola oil
1 cup shredded cheddar cheese
1-2/3 cups all-purpose flour
3 tablespoons sugar
2 tablespoons minced chives
1 tablespoon dried parsley flakes
2 teaspoons baking powder
1 teaspoon salt

Steps:

  • In a small saucepan, bring milk to a boil. Remove from the heat; stir in potato flakes. Let stand for 2 minutes. Stir until smooth; cool slightly. , Transfer to a large bowl. Beat in the egg, oil and cheese. Combine the flour, sugar, chives, parsley, baking powder and salt; stir into potato mixture just until moistened (batter will be thick). , Fill greased muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 199 calories, Fat 10g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 347mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.

SALMON AND CHIVE MUFFINS



Salmon and Chive Muffins image

I am posting this recipe in honour of my Recipezaar friend Latchy who sadly passed away in 2006. This was one of two recipes she gave me that she hadn't got round to posting. I have made these and would certainly have given her 5* for them had she posted the recipe. I hope you enjoy them too. :) I used a can of pink salmon and made some into normal size muffins as well as some mini size muffins.

Provided by Jen T

Categories     Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 6

2 cups self raising flour
80 g butter (melted)
1 egg (lightly beaten)
1 cup milk
1/2 cup chopped fresh chives
1 (210 g) canned pink salmon or 1 (210 g) red salmon

Steps:

  • Pre heat oven to 200'C.
  • Grease 12 one third cup muffin holes.
  • Sift flour into bowl.
  • Combine melted butter,egg, milk and chives in a jug.
  • Mix well and pour into flour.
  • Use a large metal spoon to stir gently until almost combined.
  • Fold in salmon.
  • Spoon into muffin holes until three quarters filled.
  • Bake for 18 - 20 minutes or until a skewer inserted into the centre comes out clean.
  • These are good sliced in half and spread with cream cheese or just butter if preferred.

CHIVE-CORN MUFFINS



Chive-Corn Muffins image

Categories     Bread     Herb     Vegetable     Breakfast     Brunch     Bake     Quick & Easy     Yogurt     Cornmeal     Spice     Corn     Healthy     Chive     Bon Appétit

Yield Makes about 10 standard muffins or 30 mini-muffins

Number Of Ingredients 12

Nonstick vegetable oil spray
1 cup all purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper
1/4 cup chopped fresh chives
1 1/2 cups plain yogurt
2 large eggs
3 tablespoons unsalted butter, melted

Steps:

  • Position rack in center of oven and preheat to 425°F. Spray 10 standard muffin cups (each about 1/3-cup capacity) or 30 mini-muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives. In another medium bowl whisk yogurt, eggs, and melted butter. Add yogurt mixture to dry ingredients and stir just until blended. Divide batter among prepared muffin cups, using about 1/3 cup batter for each standard muffin cup or about 1 generous tablespoon for each mini-muffin cup.
  • Bake until muffins are puffed and golden and tester inserted into center comes out clean, about 20 minutes for standard muffins and 14 minutes for mini-muffins. Transfer pans to rack and let muffins cool in pans. (Can be prepared 4 hours ahead. Leave muffins in pans; let stand at room temperature. Rewarm in 350°F oven just until warm, about 5 minutes.) Remove from pans and serve.

CHIVE MUFFINS



Chive Muffins image

These go well with dinner rather than bread or rolls for a change. They're quite tasty and a great way to use the chives in your garden.

Provided by Whisper

Categories     Quick Breads

Time 38m

Yield 12 muffins

Number Of Ingredients 10

2 cups flour
1/3 cup minced chives
1 tablespoon baking powder
1 tablespoon sugar
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 cup buttermilk
1/4 cup margarine, melted

Steps:

  • Combine first 7 ingredients.
  • Combine egg, buttermilk and margarine.
  • Stir liquids into dry ingredients just until moistened.
  • Fill muffin cups 2/3 full.
  • Bake at 400 degrees for 14-18 minutes or until golden brown.
  • Cool 5 minutes before removing from pan to wire rack.

BACON CHEDDAR CHIVE MUFFINS



Bacon Cheddar Chive Muffins image

Mm!!! I took care in making these into a perfect combination of flavors. A great muffin for breakfast, brunch, lunch, with soup or for a tasty snack. In our home they're gobbled up fast! Everybody LOVES these - You will too! Enjoy!

Provided by Shelley Albeluhn

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13

6 thick slices bacon
2 cups all-purpose flour
1 ½ tablespoons white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 ½ teaspoons garlic powder
4 teaspoons dried chives
⅓ cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
½ cup milk
½ cup cream of mushroom soup
½ cup vegetable oil

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
  • In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.
  • Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 327 calories, Carbohydrate 19.5 g, Cholesterol 42.9 mg, Fat 23.6 g, Fiber 0.6 g, Protein 9.2 g, SaturatedFat 7.3 g, Sodium 475 mg, Sugar 2.4 g

FETA AND CHIVE MUFFINS



Feta and Chive Muffins image

I got this recipe from Taste of Home, and made it for Easter. It was so yummy, and so right for a Spring lunch I had to share! And it's so easy, my husband was able to make it. *grins*

Provided by CraftScout

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 cup milk
2 tablespoons butter, melted
1/2 cup feta cheese, crumbled
3 tablespoons chives, snipped

Steps:

  • Preheat oven to 400 degrees F. Grease or line muffin pan.
  • In a bowl, combine the first 3 (dry) ingredients. In another bowl, combine the next 3 with a whisk. Stir wet ingredients into the dry ingredients.
  • Fold in feta and chives.
  • Fill muffin cups two-thirds of the way full with batter and bake for 18-20 minutes at 400 degrees, or until a toothpick comes out clean. Cool 5 minutes.
  • If there are leftovers, refrigerate.

Nutrition Facts : Calories 116.4, Fat 5, SaturatedFat 2.9, Cholesterol 48.8, Sodium 244.6, Carbohydrate 13.5, Fiber 0.4, Sugar 0.4, Protein 4.3

BACON CHEDDAR CHIVE MUFFINS



Bacon Cheddar Chive Muffins image

Perfect, for breakfast, with a bowl of potato soup or as a snack.

Provided by Sharon Colyer

Categories     Other Snacks

Time 1h5m

Number Of Ingredients 13

6 slice thick cut bacon
2 c all-purpose flour or unbleached all-purpose flour
1 Tbsp white sugar
2 tsp baking powder
1/4 tsp salt
1 1/4 tsp garlic powder
4 tsp dried chives
1/3 c grated parmesan cheese
1 c shredded 2% mild cheddar cheese
1 large egg, beaten
1/2 c 1% or 2% milk
1/2 c light sour cream
1/3 c vegetable oil

Steps:

  • 1. Fry, bake, or microwave bacon, until evenly brown. Drain, crumble, and set aside. Preheat oven to 400°F. Lightly grease muffin pan.
  • 2. In a large mixing bowl, combine first 9 ingredients (including bacon).
  • 3. In another bowl, combine last 4 items. Mix the wet mixture, into dry ingredients, and stir, until just moistened.
  • 4. Spoon batter into prepared muffin pan, and bake 20 minutes, or until tests clean, with a toothpick. Makes 12 muffins.

BACON CHEDDAR CHIVE MUFFINS



BACON CHEDDAR CHIVE MUFFINS image

Categories     Cheese     Bacon

Yield 12 Muffins

Number Of Ingredients 13

6 slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup vegetable oil
1/2 cup condensed cream of mushroom soup

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Meanwhile, preheat oven to 400 degrees F (200 degrees C) and lightly grease 12 muffin cups or use paper liners. In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, cheddar cheese and crumbled bacon. In a separate bowl, combine egg, milk, cream of mushroom soup and vegetable oil. Stir this mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin pans. Bake in preheated oven for 20 minutes or until a toothpick inserted into a muffin comes out clean.

COCKTAIL CHEESE & CHIVE MUFFINS



Cocktail Cheese & Chive Muffins image

These savory cheese-tidbits make great finger food for an appetizer buffet. From Southern Living Ultimate Book of Appetizers

Provided by kitty.rock

Categories     Quick Breads

Time 32m

Yield 48 muffins, 48 serving(s)

Number Of Ingredients 5

1/4 cup butter or 1/4 cup margarine
2 cups shredded sharp cheddar cheese
2 cups self-rising flour
1 (8 ounce) container nonfat sour cream
2 tablespoons frozen chopped chives

Steps:

  • Melt butter in a medium saucepan over medium heat.
  • Add Cheddar cheese, and cook 2 minutes, stirring constantly.
  • Stir in flour, sour cream, and chives.
  • Spoon batter into ungreased miniature (1 3/4-inch) muffin pans, filling two-thirds full.
  • Bake in 375 degree F oven for 20 to 22 minutes.
  • Remove muffins from pans immediately.
  • Yield: 4 dozen muffins.

Nutrition Facts : Calories 50.2, Fat 2.6, SaturatedFat 1.6, Cholesterol 7.9, Sodium 105.6, Carbohydrate 4.7, Fiber 0.1, Sugar 0.4, Protein 1.9

CULINARY QUEST CHIVE-CORN MUFFINS



Culinary Quest Chive-Corn Muffins image

Make and share this Culinary Quest Chive-Corn Muffins recipe from Food.com.

Provided by JackieOhNo

Categories     Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 9

1 cup yellow cornmeal
3/4 cup unsifted all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon sugar
1 teaspoon salt
1 cup skim milk
1 large egg
1/4 cup chopped fresh chives
1 tablespoon butter or 1 tablespoon margarine, melted

Steps:

  • Preheat oven to 400 degrees and spray 12 muffin-pan cups (about 2-1/4 inch size) with nonstick cooking spray.
  • Combine cornmeal, flour, baking powder, sugar and salt in a bowl and set aside.
  • Combine milk, egg, chives, and butter in a bowl; pour all at once into the cornmeal mixture, stirring with a fork only until blended.
  • Spoon about 2 T. of the batter into each muffin cup; bake until lightly golden - about 20 minutes. Serve warm.

Nutrition Facts : Calories 89.5, Fat 1.9, SaturatedFat 0.8, Cholesterol 18.4, Sodium 299.6, Carbohydrate 15.4, Fiber 1, Sugar 0.3, Protein 3

CHIVE MUFFINS



Chive Muffins image

These savory muffins are chock-full of chives. They're great with a brimming bowl of soup or stew.-Shirley A. Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 10

2 cups all-purpose flour
1/3 cup minced chives
1 tablespoon baking powder
1 tablespoon sugar
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 egg
1 cup buttermilk
1/4 cup butter, melted

Steps:

  • In a bowl, combine the first seven ingredients. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Fill greased muffin cups two-thirds full. Bake at 400° for 14-18 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts :

MUSHROOM CORN MUFFINS WITH CHIVE BUTTER



Mushroom Corn Muffins with Chive Butter image

In this unexpected combination, thyme and mushrooms tucked into a fine-textured cornbread muffin are enhanced with a smear of homemade chive butter. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Time 45m

Yield 1 dozen (1/2 cup chive butter).

Number Of Ingredients 13

6 tablespoons butter, melted, divided
1 cup chopped fresh mushrooms
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup 2% milk
1 tablespoon minced fresh thyme
CHIVE BUTTER:
1/2 cup butter, softened
2 tablespoons minced fresh chives

Steps:

  • Preheat oven to 400°. In a small skillet, heat 2 tablespoons melted butter over medium-high heat. Add mushrooms; cook and stir until tender., In a large bowl, whisk flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk eggs, milk, thyme and remaining melted butter until blended. Add to flour mixture; stir just until moistened. Fold in mushrooms., Fill greased or foil-lined muffin cups three-fourths full. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to a wire rack., Meanwhile, in a small bowl, mix softened butter and chives until blended. Serve with warm muffins.

Nutrition Facts :

CHIVE MINI MUFFINS



Chive Mini Muffins image

Such a savory muffin is great to serve for a brunch or as the side of a bowl of soup on a cool day. They have a wonderful oniony flavor.-Patty Albright, Tooele, Utah

Provided by Taste of Home

Time 30m

Yield about 2-1/2 dozen.

Number Of Ingredients 9

1 medium onion, chopped
1 teaspoon plus 1/4 cup vegetable oil, divided
1-1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup minced chives
1 egg
1 cup buttermilk

Steps:

  • In a small skillet, saute onion in 1 teaspoon oil until tender. Remove from the heat; set aside. In a large bowl, combine the flour, sugar, baking soda and salt. Stir in chives. Combine the egg, buttermilk, sauteed onions and remaining oil; stir into flour mixture just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 375° for 13-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 51 calories, Fat 2g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 71mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

PUMPKIN, CHEESE AND CHIVE MUFFINS



Pumpkin, Cheese and Chive Muffins image

Make and share this Pumpkin, Cheese and Chive Muffins recipe from Food.com.

Provided by English_Rose

Categories     Cheese

Time 40m

Yield 10 muffins

Number Of Ingredients 10

10 ounces all-purpose flour
1 tablespoon baking powder
3 ounces butter, melted
1 tablespoon superfine sugar
3 1/2 ounces sharp cheddar cheese
10 ounces pumpkin or 10 ounces butternut squash, peeled and grated
2 tablespoons chives, freshly snipped
2 eggs
3/4 cup milk
2 tablespoons pumpkin seeds

Steps:

  • Preheat the oven to 375ºF.
  • Line a muffin tin with 10 paper muffin cases. In a large bowl, sift together the flour and baking powder.
  • Stir the sugar, cheese, pumpkin or butternut squash and chives into the flour mixture and mix well.
  • In another bowl, beat together the eggs, milk and melted butter and pour over the dry ingredients.
  • Stir until just combined, the batter will be lumpy. Fill the muffin cases, then sprinkle the tops with the pumpkin seeds.
  • Bake for 20-25 minutes until risen and firm.

Nutrition Facts : Calories 253.8, Fat 12.9, SaturatedFat 7.4, Cholesterol 73.6, Sodium 243.7, Carbohydrate 26.6, Fiber 1, Sugar 1.9, Protein 8.1

CHIVE MUFFINS



Chive Muffins image

I made these with the first chives from my very own garden! Just call me Farmer Marina! :-)

Provided by Marina Gordon

Categories     Savory Breads

Number Of Ingredients 9

2 c all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 Tbsp granulated sugar
1 Tbsp brown sugar
1 large egg, slightly beaten
1 c milk
1/4 c chopped fresh or freeze-dried chives
1/4 c butter, melted

Steps:

  • 1. Combine first 5 ingredients in a medium bowl; make a well in center of mixture.
  • 2. Combine egg and remaining 3 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened.
  • 3. Spoon batter into a lightly greased muffin pan, filling two-thirds full.
  • 4. Bake at 400 for 18 minutes or until lightly browned.
  • 5. Remove from pan immediately.

FETA 'N' CHIVE MUFFINS



Feta 'n' Chive Muffins image

This is a "spring" variation on the savory muffins my husband has made for years. It has a light texture almost like a popover and tastes best eaten hot right from the oven. -Angela Buchanan, Boulder, Colorado

Provided by @MakeItYours

Number Of Ingredients 8

1-1/2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1 cup fat-free milk
2 tablespoons butter, melted
1/2 cup crumbled feta cheese
3 tablespoons minced chives

Steps:

  • In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the feta cheese and chives. , Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

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