Nigella Savoury Muffins Recipe

These savory muffins are soft, cheesy, and full of flavor! They are perfect for breakfast, brunch, or a quick snack. Made with simple ingredients like cheese, tomatoes, and herbs, they are easy to customize. Add ham, spinach, or mushrooms for extra taste. They freeze well, so you can enjoy them anytime!

Ingredients Needed:

• 4 tablespoons unsalted butter
• 1 cup whole milk
• 2 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• Black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ cup chopped tomato
• 4 oz about 1 cup semi-hard cheese, such as Gouda or Fontina, grated
• 2 tablespoons chopped parsley or basil

How To Make Savoury Muffins Recipe?

1. Preheat the oven: Set oven to 180°C. Grease a 12-cup muffin tin or line with paper cases.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, salt, and black pepper.
3. Combine wet ingredients: In another bowl, mix melted butter, eggs, and milk until smooth.
4. Mix the batter: Add wet ingredients to the dry ingredients and stir lightly. Some dry spots are fine.
5. Fold in cheese and tomato: Gently stir in the grated cheese, chopped tomato, and parsley. Do not overmix.
6. Fill the muffin tin: Spoon the batter evenly into the muffin cups, filling about ¾ full.
7. Bake the muffins: Bake for 20 minutes or until golden brown and a skewer comes out clean.
8. Cool and serve: Let the muffins cool slightly on a wire rack. Enjoy warm for the best taste!

Recipe Tips:

• Don’t Overmix the Batter: Stir the ingredients just until combined. If you mix too much, the muffins will turn out dense and tough instead of soft and fluffy.
• Use Room Temperature Ingredients: Cold milk or eggs can make the batter lumpy and affect how the muffins rise. Let them sit at room temperature for about 10–15 minutes before using.
• Drain Juicy Ingredients Well: If using tomatoes, spinach, or other vegetables, remove excess liquid before adding them. Too much moisture can make the muffins soggy.
• Fill the Muffin Cups Correctly: Fill each cup about ¾ full. If you overfill, the muffins may spread instead of rising properly. If underfilled, they won’t get a nice dome shape.
• Check for Doneness the Right Way: Insert a toothpick in the center of a muffin—if it comes out clean or with a few dry crumbs, they are ready. If there’s wet batter, bake for a few more minutes.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover savory muffins cool to room temperature. Then, please place them in an airtight container and store them in the fridge for up to 4 days.
• Freeze: Once the muffins have cooled completely, wrap them in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months.
• Reheat: Set the air fryer to 160°C. Place the muffins inside and heat for 3–4 minutes until warm and slightly crisp.

Nutrition Facts:

• Calories: 180 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 50mg
• Sodium: 250mg
• Potassium: 100mg
• Total Carbohydrate: 20g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 6g

Try More Nigella Lawson Recipes:

• Nigella BBQ Pulled Pork Recipe
• Nigella Tiffin Recipe

Nigella Savoury Muffins Recipe

Course: AppetizersCuisine: BritishDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

180

kcal

These savory muffins are soft, cheesy, and full of flavor! They are perfect for breakfast, brunch, or a quick snack. Made with simple ingredients like cheese, tomatoes, and herbs, they are easy to customize. Add ham, spinach, or mushrooms for extra taste. They freeze well, so you can enjoy them anytime!

Ingredients

• 4 tablespoons unsalted butter

• 1 cup whole milk

• 2 eggs

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon salt

• Black pepper

• ¼ teaspoon garlic powder

• ¼ teaspoon onion powder

• ½ cup chopped tomato

• 4 oz about 1 cup semi-hard cheese, such as Gouda or Fontina, grated

• 2 tablespoons chopped parsley or basil

Directions

• Preheat the oven: Set oven to 180°C. Grease a 12-cup muffin tin or line with paper cases.
• Mix dry ingredients: In a large bowl, whisk together flour, baking powder, salt, and black pepper.
• Combine wet ingredients: In another bowl, mix melted butter, eggs, and milk until smooth.
• Mix the batter: Add wet ingredients to the dry ingredients and stir lightly. Some dry spots are fine.
• Fold in cheese and tomato: Gently stir in the grated cheese, chopped tomato, and parsley. Do not overmix.
• Fill the muffin tin: Spoon the batter evenly into the muffin cups, filling about ¾ full.
• Bake the muffins: Bake for 20 minutes or until golden brown and a skewer comes out clean.
• Cool and serve: Let the muffins cool slightly on a wire rack. Enjoy warm for the best taste!

Notes

• Don’t Overmix the Batter: Stir the ingredients just until combined. If you mix too much, the muffins will turn out dense and tough instead of soft and fluffy.
• Use Room Temperature Ingredients: Cold milk or eggs can make the batter lumpy and affect how the muffins rise. Let them sit at room temperature for about 10–15 minutes before using.
• Drain Juicy Ingredients Well: If using tomatoes, spinach, or other vegetables, remove excess liquid before adding them. Too much moisture can make the muffins soggy.
• Fill the Muffin Cups Correctly: Fill each cup about ¾ full. If you overfill, the muffins may spread instead of rising properly. If underfilled, they won’t get a nice dome shape.
• Check for Doneness the Right Way: Insert a toothpick in the center of a muffin—if it comes out clean or with a few dry crumbs, they are ready. If there’s wet batter, bake for a few more minutes.