Even though I go weak in the knees at the first bite of a banana and chocolate chip muffin, I’ve been devouring these savory muffin recipes recently!
Sure, I have a pretty big sweet tooth, but I just crave something salty and rich some mornings.
That being said, I don’t always have the time to make a breakfast burrito or skillet full of hash browns.
The beauty of most of these savory muffin recipes is that you can make a nice big batch and freeze them for later.
Just grab the one you want and pop it in the microwave for a minute or two. So easy!
But nothing can beat a fresh-out-of-the-oven cheesy muffin with a tender crumb and crunchy top.
I’m drooling already, so let’s just dive right into this list so you can pick your faves and get baking!
If cornbread isn’t your thing, then you just have to try these incredible cheese muffins.
They go well with everything from a hearty bowl of chili to some tangy BBQ.
How easy are they? Well, you only need eight ingredients and about five minutes of prep!
To ensure you get the most out of this recipe, I highly recommend choosing a strong cheddar or something smoky – and always grate your own!
Have you ever tried zucchini bread? Isn’t it just so light and moist?! Plus, you hardly even taste the veggies.
But just because you don’t taste the zucchini doesn’t mean these don’t count toward your daily veggie intake!
They’re basically healthy if you ask me.
Between the skim milk (or almond) and part-skim mozzarella, these are way lighter than your average savory muffin.
Just remember to thoroughly drain the zucchini; otherwise, your muffin will be a soggy mess.
Much like the zucchini above, you will hardly taste the spinach in these babies, but you’ll still get all their added goodness – not to mention their fantastic color!
Of course, these are especially delicious with the added bacon, which you can leave out if you prefer.
If you don’t have bacon on hand, ham or sausage will make excellent substitutions.
These might look like carrot cake cupcakes, but don’t be fooled! They’re strictly savory, using whole spelt flour, garlic, and coriander.
That being said, you could always add on some savory cream cheese ‘frosting’ to make these a fun faux cupcake.
Just think how fun your next April Fool’s Day will be!
If you like to make a ham for the holidays, no doubt you’ve been stuck with leftovers for days.
So, why not make up a batch of these ham and cheese muffins to satisfy all your salty cravings?
These are more like mini-breakfast casseroles.
They’re full of peppers, cheese, ham, egg, and potato, which makes them super filling and gives them a lovely texture.
These would even work with leftover turkey. I like to add some tomatoes to the mix, too, along with plenty of chopped green onions.
Don’t have the time or patience to make pizza dough from scratch? No problem!
These pizza muffins give you all the same flavors you get from a good pepperoni pizza, just in half the time!
If you’re a fan of deep-dish pizzas, you’ll love these.
Try adding a thick tomato slice on the top before you bake.
It will blister and soften in the oven and leave you with a tasty fresh flavor to go along with the pepperoni and cheese.
These easy, cheesy mac and cheese bites are the perfect little appetizer for your next Monday night football party.
They’re also perfect for the kids to bring to school or for you to take to work.
Being baked in cupcake liners, these won’t be super creamy – but that doesn’t mean they’re dry!
There’s still plenty of sauce and cheese in there to keep things tender and moist.
Egg McMuffins are probably one of McDonald’s most beloved breakfast foods.
The bacon version is super tasty, but there’s something so much more satisfying with the sausage recipe.
So, no, this isn’t technically a muffin. It is served in an English muffin, though, so I think we can let it slide!
If you’re making your own patties, here’s a shortcut: mix up your meat and seasonings and press into a baking tray. Bake and cut into squares to serve.
When it comes to feeding a crowd, I like to have lots on the table. Unfortunately, that’s not always ideal for serving or for storing leftovers.
Not only are these muffins freezer-friendly, but they’re perfectly portioned.
Instead of slicing into a big meatloaf, your guests can just grab a mini-muffin instead.
Loaded with olives, sun-dried tomatoes, roasted peppers, and feta, these are absolutely bursting with flavor.
They’re also made with sour cream, so between that and the extras, you know they’re wonderfully moist.
I swapped out the cheddar cheese for mozzarella in mine, so they were a touch lighter.
These muffins are quite dense, but they’re still incredibly tender and brimming with flavorful extras.
Between the bacon, cheese, and jalapeños, these make the perfect side for a batch of chili.
Along with the finely chopped chilies mixed throughout, try adding some slices to the top.
As the cheese melts, the peppers will soften and crispy up slightly.
You can even broil these for a couple of minutes when they’re done cooking to help crisp up the cheese.
If you liked the idea of those meatloaf muffins, then you just have to try these shepherd’s pie muffins!
They look like savory cupcakes: the ‘cake’ is made up of meat and veggies, and the ‘frosting’ being a generous helping of mashed potatoes.
These are best served right out of the oven, as they’re likely to lose their shape if you try to freeze them.
For a real ‘frosted’ look, make your potatoes super smooth and pipe it on top.
What’s a better side to a bowl of broccoli and cheddar soup than some fluffy, warm broccoli and cheddar muffins?
This recipe calls for fresh, chopped broccoli, but I’ve used frozen in the past, and it’s turned out perfectly.
You’ll just need to thaw it out and drain well. I pressed mine with paper towels to get off the excess liquid.
As far as savory muffins go, this recipe is right on the edge.
Yes, they look like little muffins, but it’s really just spaghetti and meatballs baked in a muffin tin.
Still, I’m counting it just because they’re so darn cute!
It might take a little longer to prep your spaghetti nests, but it’s worth it when you see them come out of the oven.
Jalapeños and cornbread go hand in hand, and though these aren’t overly spicy, you can definitely taste the heat.
As much as I love some homemade cornbread, I do feel that it’s often lacking. I like to add chilies, cheese, and even bacon to the mix.
If you’re feeding kids too, just portion out however many you need without the jalapeños, then mix them through the second half of the batter for the grown-ups.
It’s safe to say kids will eat anything if it’s shaped like a cupcake.
If you’re looking for ways of getting your kids to eat more veggies, these vegetable muffins might just be your saving grace.
Carrots are lovely and sweet, and zucchini is super mild in flavor, meaning the kids will hardly notice them, other than the vibrant colors.
Corn is another excellent addition that the kids will love, but the sky’s the limit.
I’ve used leftover sweet potatoes in the past, which was a big hit.
Although the recipe doesn’t have you cook your veggies before adding them to the batter, I highly recommend giving everything a once over in a hot pan.
It will help the onions soften and wilt the spinach. Throw in some garlic, too, and let everything soften.
That way, you know you won’t end up with a big chunk of raw onion or a leaf of spinach in the muffin.
Of course, if you cut everything small enough, you shouldn’t have any issues. I just like the flavor of the sautéed veg better.
Strata is a well-known brunch dish that’s more or less a savory bread pudding.
You’ll make a savory egg custard that gets poured over cubed bread. Top that with your favorite topping and bake until tender.
Sounds familiar, right? If you’ve ever made bread pudding before, this will be a cinch!
Top tip: let the bread and egg mix sit for a while. The stale bread will soak up the custard and become beautifully tender as it bakes.
You can even make this up the night before and leave it overnight in the fridge until you’re ready to bake in the morning.
These might be a harder sell for the kids, but I’m sure the grown-ups in the house will love them!
I think people shy away from salmon because they don’t always know what to do with it.
But adding it to these cheese and chive muffins is so unique.
Plus, you’ll use canned salmon, which makes the prep time super fast.
Though, if you happen to have some leftover salmon, feel free to throw it in there.
You must have noticed that almost every recipe on this list is full of cheese and/or eggs.
So it must be time for a vegan savory muffin recipe!
Using ground flax seeds mixed with some water is the best way to achieve that same gelatinous consistency you get from eggs.
It will bind your batter just like an egg would, but it’s 100% vegan.
If you can’t find flax seeds or don’t like the consistency they leave behind, try using silken tofu instead.
However, you may need to add a bit of baking soda to the mix, too.
I’ve been making pesto and cheddar scones for years.
It’s such a clever way to infuse some sensational flavor without really having to do anything – unless you make your own pesto, that is!
It makes sense that these sun-dried tomato and pesto muffins would be incredible.
You’ll also mix in some balsamic vinegar for added punch and top with parmesan cheese (which you can swap out for cheddar if you prefer).
What better to serve with some meatloaf muffins than mashed potato muffins?
These would both be ideal for bringing along on a camping trip!
The golden crust on these is especially tasty, adding much-needed texture to your creamy potatoes.
If you have leftover mashed potatoes from a big dinner, make up a batch of these muffins and freeze them for future use.
You’ll be grateful for them when you’re tired mid-week and need a fast dinner.
I have to admit that I’m not the biggest fan of olives. But I can definitely see how these would be appealing!
Both the tomatoes and olives will add an acidic, salty taste that pairs so well with a buttery muffin.
If you don’t have any chickpea flour, you can use almond flour instead.
That will leave you with a delightful nutty taste under the spices.
Here’s another terrific vegan recipe for when you’re craving a savory muffin!
I’m used to my polenta being full of cream and cheese and served like porridge with some braised beef short ribs on top.
Obviously, that’s neither vegan nor a muffin!
I like polenta so much because of the sunny appearance and subtly corn flavor.
It’s not quite sweet, but it’s definitely not 100% savory either.
This recipe needs just seven ingredients and can be jazzed up with anything from extra corn to jalapenos.
Savory oatmeal is slowly making its way around social media, and I’ve seen some genuinely delicious-looking dishes.
It might sound a little weird since we’re so used to having ours with sugar and fruit!
But it’s a fantastic way to start your day off right.
These are almost like thick, savory oatmeal cookies, full of onion, garlic, sun-dried tomatoes, olives, and parmesan.
Plus, they’re super chewy, just like a cookie!
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