Best Savory Cheese Muffins Recipes

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SAVORY CHEESE MUFFINS



Savory Cheese Muffins image

These muffins are a savory addition to your favorite breakfast or brunch. Your family will love them, and you can whip them up in a hurry!

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 7

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1 cup skim milk
1/4 cup butter, melted
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • In a bowl, combine flour, baking powder and salt. Mix egg, milk and butter; stir into dry ingredients just until moistened. Fold in cheese. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until golden brown.

Nutrition Facts :

SAVORY ONION-BACON CHEESE MUFFINS



Savory Onion-Bacon Cheese Muffins image

Make and share this Savory Onion-Bacon Cheese Muffins recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

6 slices cooked bacon, finely crumbled
1 cup old cheddar cheese, grated
3 cups flour
2 tablespoons sugar
1 tablespoon baking powder (use a semi-heaping tablespoon!)
1 teaspoon salt
2 teaspoons black pepper (can use 1 teaspoon)
1 -2 large green onion, finely chopped (can use more)
1 cup milk
1/2 cup oil
1/2 cup sour cream
2 large eggs
1/4 cup old cheddar cheese, finely grated

Steps:

  • Set oven to 350 degrees (second-lowest oven rack).
  • Grease 12 muffin tins.
  • Set aside 1/4 cup grated cheese.
  • In a large bowl whisk together flour, sugar, baking powder, salt, black pepper and green onions; stir in crumbled bacon and 1 cup cheddar cheese.
  • In another bowl whisk together milk, oil, sour cream and eggs until well blended; pour over dry ingredients just until moistened.
  • Divided between the muffin tins.
  • Sprinkle the reserved 1/4 cup (can use more) cheddar cheese on top of each muffin batter.
  • Bake for about 25 minutes or until the muffins test done.

BACON CORN MUFFINS WITH SAVORY CREAM CHEESE FROSTING



Bacon Corn Muffins with Savory Cream Cheese Frosting image

Provided by Brian Boitano

Categories     appetizer

Time 42m

Yield 24 muffins

Number Of Ingredients 14

8 strips bacon
3/4 cup all-purpose flour
1/2 cup cornmeal
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons brown sugar
3/4 cup milk
1 egg
3 tablespoons butter, melted
1 tablespoon reserved bacon fat
8 ounces cream cheese, softened
2 tablespoons honey
1 tablespoon hot sauce
1 bunch chives, sliced

Steps:

  • Preheat oven to 375 degrees F.
  • Place bacon onto a baking sheet and bake until crisp about 12 minutes. Remove from baking sheet and place onto a plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat. Once bacon is cool enough to handle, chop into small pieces.
  • Spray a 24-count mini muffin tray with non-stick cooking spray and set aside.
  • In a large bowl combine flour, cornmeal, salt, baking powder, and brown sugar. In a separate bowl whisk the milk and egg. Whisk the milk mixture, melted butter and bacon fat into the dry ingredients. Add 3/4 of the chopped cooked bacon, reserve remaining 1/4 for a garnish.
  • Fill each muffin cup with 1 tablespoon of the batter so the cups are filled about 3/4 of the way up. Bake in oven for 10 to 12 minutes or until a tooth pick inserted into the muffins comes out clean. Allow to cool completely before icing.
  • While muffins are cooling, in a medium bowl beat the cream cheese, honey and hot sauce with a hand mixer until soft and combined. Add 3/4 of the sliced chives, reserve remaining 1/4 for a garnish. Mix until well combined.
  • Transfer mixture to a pastry bag and snip off the end.
  • Once the muffins have cooled, pipe a small amount of the cream cheese mixture on top of each one. Garnish with remaining crumbled bacon and remaining chopped chives.

SAVORY SAUSAGE, CHEESE AND OAT MUFFINS



Savory Sausage, Cheese and Oat Muffins image

A low fat, vegetarian and hearty muffin that is wonderful for breakfast, brunch or snacks.

Provided by Niki

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 25m

Yield 12

Number Of Ingredients 12

1 ¼ cups all-purpose flour
¾ cup old-fashioned oats
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
⅓ cup reduced-calorie margarine, melted
½ cup egg substitute
1 cup nonfat buttermilk
3 meatless breakfast patties, cooked and crumbled
2 teaspoons grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  • In a large bowl, stir together the flour, oats, baking powder, baking soda, salt, garlic powder, and onion powder. In a separate bowl, mix together the melted margarine, egg substitute, and buttermilk. Add the wet ingredients to the dry, and mix until just blended. Fold in the crumbled patties and Parmesan cheese. Spoon into the prepared muffin cups.
  • Bake for 8 to 12 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in muffin tins on a wire rack.

Nutrition Facts : Calories 129.9 calories, Carbohydrate 15.8 g, Cholesterol 1.8 mg, Fat 4.1 g, Fiber 1.3 g, Protein 6.6 g, SaturatedFat 0.9 g, Sodium 429.4 mg, Sugar 1.4 g

SAVORY CHEESE MUFFINS WITH BACON AND CHIVES



Savory Cheese Muffins With Bacon and Chives image

A delicious savory muffin - great for breakfast on the go, or serve with soup or salad. You can also substitute minced ham for the bacon, if you like. Note to World Tour participants - this recipe is typical of the fresh cheese and farm fresh ingredients found in Wisconsin - the MidWestern U.S. region.

Provided by PanNan

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 10

4 slices bacon, thick sliced
2 tablespoons butter
1/4 cup minced fresh chives
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 eggs
1 cup milk
1 cup cheddar cheese, shredded

Steps:

  • Cook bacon until crisp.
  • Cool and crumble.
  • Set aside.
  • Preheat oven to 350.
  • Prepare muffin tin by spraying with vegetable oil spray.
  • Melt butter over medium heat in a small skillet.
  • Remove from heat and add chives.
  • Cool to room temperature.
  • In a medium bowl combine eggs and milk using a whisk.
  • Add butter/chive mixture, cheese and crumbled bacon.
  • In a small bowl, combine flour, baking powder, salt and sugar.
  • Stir to mix.
  • Add to egg mixture, stirring only until blended thorougly.
  • Spoon mixture into prepared muffin cups, filling about 2/3 full.
  • (An ice cream scooper is a great tool for this purpose.) Bake 20- 25 minutes, or until muffin tops just begin to brown.
  • Remove from oven and remove muffins from tin.
  • Cool them on a wire rack.

Nutrition Facts : Calories 176.7, Fat 8, SaturatedFat 4.4, Cholesterol 50.6, Sodium 277.3, Carbohydrate 19.4, Fiber 0.6, Sugar 2.2, Protein 6.6

SAVORY MINI MUFFINS WITH GOAT CHEESE, RED ONION & ROSEMARY RECIPE - (4.3/5)



Savory Mini Muffins with Goat Cheese, Red Onion & Rosemary Recipe - (4.3/5) image

Provided by Dixie8686

Number Of Ingredients 11

1 tablespoon butter
1/3 cup red onion, finely chopped
3/4 cup Gold Medal all-purpose flour
1/2 tablespoon baking powder
1 small pinch coarse salt
1/2 cup milk
1 large egg
1 tablespoon Yoplait plain Greek yogurt
1 tablespoon rosemary, plus more for garnish, freshly chopped
2 ounces softened goat cheese
1 spritz cooking spray

Steps:

  • Preheat oven to 400°F. Lightly coat a mini muffin tin with cooking spray and set aside. Melt butter in a small skillet over medium high. Add onions and sauté until soft, 4 minutes. Remove from heat to let cool. In a large bowl, sift together the flour, baking powder and salt. In a smaller bowl, whisk together the egg, milk and Greek yogurt. Pour wet ingredients into the dry ingredients and gently fold to mix. Do not over mix. Add the onions and rosemary to the bowl; lightly fold them into the mixture. Evenly spoon the batter into 10 muffin tins. Nestle the goat cheese dollops into the batter. Bake for 20 minutes, or until golden brown. Garnish with fresh rosemary and serve immediately.

SAVORY MUFFINS WITH GOAT CHEESE, ROSEMARY AND KALAMATA OLIVES



Savory Muffins With Goat Cheese, Rosemary and Kalamata Olives image

Savory muffins to serve with soups, a big salad or on their own for healthy snacking. This recipe was in Pam Anderson's CookSmart column in the USA Weekend paper, Feb 20, 2009. If you want something delectable and nourishing and don't mind messing up four or more different bowls, this recipe is a lucious hit every time. I replace the sugar with agave or leave it out sometimes. These freeze fine, if well-packaged, to add quick pizzazz to a dinner for many or just take one out to reheat solo. I believe this is from her newest (fifth) cookbook called "The Perfect Recipe for Losing Weight and Eating Great". Thank you, Pam!

Provided by VeggieVal

Categories     Quick Breads

Time 55m

Yield 12 large muffins, 12 serving(s)

Number Of Ingredients 12

1 cup crumbled goat cheese (about 4 1/2 ounces uncrumbled)
1 tablespoon minced fresh rosemary
1/2 cup chopped kalamata olive (or other greek black olives)
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
10 tablespoons butter, softened
1 tablespoon Dijon mustard
2 large eggs
1 1/2 cups plain yogurt

Steps:

  • Preheat oven to 375 degrees and adjust oven rack to lower-middle position.
  • Prepare the first three ingredients and set aside.
  • Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
  • In a separate large bowl, beat sugar and butter with an electric mixer til fluffy.
  • In a separate bowl, whisk mustard and eggs together.
  • Beat the mustard-egg mixture into the sugar and butter mixture until pea-sized lumps form (wet ingredients).
  • Stir the Kalamata olives into the wet ingredients.
  • Stir the goat cheese and the rosemary into the dry ingredients.
  • Alternating by thirds, stir the dry ingredients and the yogurt into the wet ingredients until a very thick batter forms.
  • Lightly oil 12 large muffin tins of 1/2 cup capacity or four mini-muffin tins with vegetable oil or spray.
  • Divide batter evenly among the cups (a spring-action regular or mini ice cream scoop works). Muffin cups will be full.
  • Bake until golden brown about 25 minutes for large muffins or 10-12 minutes for the minis.
  • Cool slightly in the pan, then remove and serve!
  • ALTERNATE FLAVORING to sub for the first three ingredients are: 1 cup crumbled feta cheese, 1 tablespoon dried oregano and 1/2 cup chopped sun-dried tomatoes. This combo was great, too!

SAVORY CHEESE, CRANBERRY AND HERB MINI MUFFINS



Savory Cheese, Cranberry and Herb Mini Muffins image

Cheddar cheese and sweet cranberries complement each other in these little muffins, bringing sharp, sweet and tart flavors together in a single bite. All-purpose flour can be substituted for the whole wheat pastry flour if desired. If making regular size muffins, the recipe makes one dozen. Allow longer baking time for larger muffins.

Provided by SusieQusie

Categories     Breads

Time 30m

Yield 36 min-muffins, 12 serving(s)

Number Of Ingredients 14

1/4 cup canola oil
1/2 cup chopped scallion
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1 cup all-purpose white flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon salt
1 pinch cayenne
1/2 cup dried cranberries
1 cup grated sharp cheddar cheese
1 egg
1 cup low-fat milk

Steps:

  • Preheat oven to 400°F.
  • In a skillet, heat oil over medium heat. Add scallions, thyme, oregano and sage. Cook for 2 minutes until fragrant. Remove from heat and set aside.
  • Combine both flours with baking powder, salt and cayenne. Stir in the cranberries and cheese.
  • In a large mixing bowl, beat egg lightly. Whisk in the milk.
  • Whisk the cooked scallions and herbs, including all the oil, into the milk and egg.
  • Fold the dry ingredients into the egg and milk, mixing until just combined.
  • Scoop batter into lightly greased mini-muffin tins.
  • Bake for 15 to 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.
  • Remove from the oven and let cool for a few minutes before taking muffins out of the tin. Serve warm.

Nutrition Facts : Calories 168.6, Fat 8.6, SaturatedFat 2.6, Cholesterol 28.5, Sodium 359.3, Carbohydrate 17.5, Fiber 1.8, Sugar 1.5, Protein 6.1

SAVORY HAM AND CHEESE BREAKFAST MUFFINS



Savory Ham and Cheese Breakfast Muffins image

These savory muffins are great for a quick breakfast, brunch or as a side with soup or a salad. They freeze well, I pop one in the microwave for 1 minute and have a quick breakfast on the go.

Provided by PsychRN

Categories     Breakfast

Time 40m

Yield 18 muffins

Number Of Ingredients 12

2 cups white whole wheat flour (or may substitute all purpose flour)
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 2/3 cups buttermilk
2 eggs
1/3 olive oil
8 ounces ham, diced
8 ounces monterey jack cheese, grated

Steps:

  • Prepare muffin pans with baking spray. I use 2 pans that hold 12 muffins each. This recipe yields approximately 18 muffins.
  • Preheat oven to 350 degrees.
  • In a large bowl, whisk together dry ingredients: flour, baking powder, salt, sugar, garlic powder,cayenne pepper, salt and pepper. Set aside.
  • In a seperate bowl whisk together buttermilk, eggs and oil.
  • Add wet ingredients to dry and combine. Do not over mix.
  • Stir in ham and cheese until incorporated.
  • Distribute batter evenly into muffin cups. Bake at 350 degrees for 30 minutes or until a toothpick come out clean when tested.

Nutrition Facts : Calories 137.2, Fat 5.8, SaturatedFat 3.1, Cholesterol 40, Sodium 420.2, Carbohydrate 12.5, Fiber 1.5, Sugar 2.6, Protein 9.3

SAVORY FRESH HERB AND PARMESAN CHEESE MUFFINS TRIO



Savory Fresh Herb and Parmesan Cheese Muffins Trio image

Very nice for party or pot rack. yummy and easy.

Provided by Yoshiharu Sogi @yswinedaisuki

Categories     Cheese Appetizers

Number Of Ingredients 19

2 cup(s) all purpose flour
1 tablespoon(s) baking powder
3 large eggs
1 1/2 cup(s) milk
1 tablespoon(s) butter, melted
3/4 cup(s) onion, chopped
1 teaspoon(s) garlic, chopped
5 tablespoon(s) parmigiano-reggiano, grated
1/2 teaspoon(s) tarragon, chopped
1/2 teaspoon(s) rosemary chopped
1 teaspoon(s) chive chopped
1/4 cup(s) cocktail sauce
12 small cocktail shrimp
2 ounce(s) beef, thin sliced(tri-tip, brisket or chuck)
1 tablespoon(s) teriyaki sauce
1 medium mushroom, chopped
2 tablespoon(s) yellow zucchini, chopped
2 tablespoon(s) pepper jack cheese, shredded
- some of tri-color cauliflower, tomato, chive and sesame seeds for garnish

Steps:

  • Direction for muffins 1. Heat small size skillet on medium heat, melt butter then cook garlic and onion, then cool it down. 2. In mixing bowl, put strained flour, eggs, milk and baking powder then stir well to mix it. 3. Add Parmesan cheese, tarragon, chive and rosemary then mix. Add cooked garlic and onion. 4. Divide in cup cake or muffin tray, bake in oven heated 375°F35-40 minutes
  • Direction for garnish 1. Heat small size skillet on medium heat, cook beef then add teriyaki sauce to glaze. 2. Heat another skillet, cook zucchini and mushroom, salt and pepper as season.
  • Finishing 1. Dig muffins little bit to put cocktail sauce, place sauce then cocktail shrimp on it. 2. Slice Teriyaki glazed beef as bite size then place on muffins 3. Put vegetable in dug muffins then add garnish.

SAVORY HAM & CHEESE MUFFINS RECIPE - (4.5/5)



Savory Ham & Cheese Muffins Recipe - (4.5/5) image

Provided by vealam

Number Of Ingredients 17

Cooking spray
3 tablespoons unsalted butter (1 tablespoon soft and 2 tablespoons melted), plus extra for brushing muffins
1/2 small onion, finely chopped
1 1/2 cups all-purpose flour
1/2 cup coarse cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon baking soda
1/4 teaspoon coarsely ground black pepper
3/4 cup milk
1/4 cup sour cream
2 large eggs
1 cup sharp Cheddar, about 2 ounces, shredded
1/4 cup Parmesan, finely grated, plus extra for garnish
1/4 pound ham, finely chopped, about 2/3 cup
1 teaspoon thyme leaves, plus extra for garnish

Steps:

  • Preheat the oven to 350°F and center an oven rack. Line a 12-cup muffin tin with your favorite liners and lightly grease with cooking spray. Melt the 1 tablespoon of soft butter in a medium skillet over medium-high heat. Add the onions once the butter starts to foam and cook, stirring frequently, until golden brown, about 4 minutes. Combine the flour, cornmeal, sugar, baking powder, salt, baking soda and pepper in a large bowl. Whisk together the milk, sour cream and eggs in a separate small bowl. Fold in the egg mixture along with the browned onions, the cheeses, ham and thyme into the dry ingredients until just combined (don't fret if there are lumps, this means your batter isn't over-mixed). Fill each liner about 3/4 full. Sprinkle with thyme leaves and Parmesan, if desired, and bake 10 minutes. Brush each muffin lightly with butter, sprinkle with a little salt and rotate the pan. Continue to bake until the muffins are golden and a toothpick inserted in the center comes out clean, 8 to 10 minutes longer. Let the muffins rest in the hot muffin pan 3 minutes and serve warm, or cool to room temperature on a rack.

SAVORY CHEESE MUFFINS



Savory Cheese Muffins image

Make and share this Savory Cheese Muffins recipe from Food.com.

Provided by kzbhansen

Categories     Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

2 eggs
1/4 cup oil
3/4 cup milk
1 cup whole wheat flour
1 cup unbleached flour
2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dried savory
1/4 cup onions, finely chopped or 1/4 cup chives
1 cup extra-sharp cheddar cheese, grated

Steps:

  • Preheat oven to 400.
  • Grease 1 12 Cup muffin tin.
  • In bowl, beat eggs, oil and milk.
  • Combine dry ingredients in seperate bowl.
  • Fold gently into the egg mixture and stir in the cheese and onion mixing only until combined.
  • This batter will be lumpy.
  • Spoon into muffin tins and bake 15-20 minutes.

Nutrition Facts : Calories 180.5, Fat 9.9, SaturatedFat 3.6, Cholesterol 48.9, Sodium 197.3, Carbohydrate 16.7, Fiber 1.6, Sugar 0.3, Protein 6.8

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