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This Savoury Muffins recipe is so quick and easy, and perfect for meal prepping. Packed with cheese and sweetcorn, these vegetarian bakes make a brilliant lunchbox filler, picnic pack up or breakfast on the go.
Never have I EVER tested a recipe as many times before posting it as I have done with these Cheese & Sweetcorn Savoury Muffins.
I knew they had the promise of being something wonderful. A pocket of sweet, salty, cheesy goodness, waiting to be eaten warm with a hunk of butter.
Finally we have what I think is the BEST Savoury Muffin recipe. Let this be a lesson to us all… if at first you don’t succeed, aim for more cheese.
Why you’ll love this Cheese Savoury Muffin recipe
⭐️ Really easy to make
⭐️ Great for batch cooking and freezing
⭐️ Kids LOVE them!
Savoury Muffins Ideas
In this recipe I’ve kept the Savoury Muffins vegetarian and packed them with sweetcorn and cheese. There’s heaps of other options you could try though.
Here are a few ideas:
➡️ Bacon and Cheese Muffins – Add pieces of fried bacon
➡️ Savoury Muffins for kids – If these are for very young children you can omit the salt. (They will be a little bland though, so do leave in if adults are eating these)
➡️ Spanakopita Muffins – Use spinach and feta in place of sweetcorn and cheddar
➡️ Cheese and Tomato Muffins – Add halved cherry tomatoes
Savoury Muffins Ingredients
- Self-raising flour and baking powder – These keep the muffins light, fluffy and with a good rise
- Salt – Just a teaspoon
- Grated cheese – Make sure you choose a well-flavoured cheese or you may not be able to taste it. Mature cheddar or Parmesan work well
- Sweetcorn – Tinned sweetcorn is fine, or defrost some frozen corn
- Fresh chives – If you don’t have fresh chives, you can substitute in a finely chopped onion
- Eggs – Beat these. I use medium, free-range eggs
- Oil – Use sunflower or vegetable if possible
- Milk – Semi-skimmed of whole milk is best
How to make Savoury Muffins
1. Mix your dry ingredients together in one bowl and your wet ingredients in another.
2. Combine it all together, mix until totally combined and scoop into an oiled muffin tray. Bake as per the recipe below until golden.
Storing
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving or eat cold.
In the freezer These are great for freezing. Simply pop them into a freezer container or bag when fully cooled, then when you’re ready to eat them, defrost thoroughly and enjoy cold or heat them up.
Top Tips
✅ Do use strong cheese. It gives all of the flavour.
✅ Allow the muffins to cool on a rack if you have one. It will stop them going soggy.
✅ I tend to store in the fridge, as they are quite dairy-heavy. They are more tasty to eat at room temperature or after a warm blast them for 30 seconds in the microwave.
✅ You can use muffin cases in the tin, but I find that as long as I oil and use a non-stick muffin tin, they come out fine. Getting them out of paper muffin cases is much harder!
More Savoury Snack recipes……
Light Bites
Puff Pastry Pizza {20 Minute Recipe}
Vegetarian
Cheese and Onion Pasties {Greggs Style}
Bake Sale Makes
Cheese Scones
FAQs
Cool them and pack into Tupperware or a sandwich bag and freeze for another day.
Serve in packed lunch boxes.
Have warmed in the microwave for 30 seconds, with a dollop of butter as an afternoon snack (my PERSONAL fave).
Take on a picnic instead of soggy sandwiches.
Serve as a breakfast on the go.
Any 12-hole fairly deep muffin tin (as opposed to a short, fairy cake type tin) is fine. The one in these photos is a ceramic muffin tin, which I really rate as NOTHING seems to stick to it. Here is a similar one on Amazon: Ceramic Non Stick Muffin Tray.
Another tool I find useful here is an old fashioned-style ice cream scoop for muffins and cupcakes, which quickly and cleanly fill the tins. Here’s a set (ideal for cookies/muffins/cupcakes) on Amazon: 3 Ice Cream Scoops Set.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Savoury Muffins {Cheese & Sweetcorn}
Ingredients
Dry ingredients
- 250 g (1.75 cups) Self-raising flour
- 1 tsp Baking powder
- 1 tsp Salt
- 200 g (7 oz) Grated cheese
- 160 g (5.5 oz) Tinned sweetcorn, Drained
- 25 g (1 oz) Fresh chives, Chopped finely
Wet ingredients:
- 2 Eggs, Beaten
- 100 ml (0.33 cups) Oil, Sunflower or vegetable
- 250 ml (1 cups) Milk, Semi-skimmed or whole milk
Also:
- 1 tbsp Oil to brush the tin
Instructions
- Preheat the oven to 200℃/400F fan, 220℃/425F or Gas Mark 7.
- Brush the inside of a muffin tin well with oil.
- Mix all of the dry ingredients in one bowl.
- Mix all of the wet ingredients in a bowl or jug, and stir until well mixed.
- Add the wet mixture into the dry and mix until totally combined. (Don't over-mix, but do check thoroughly as there are often pockets of dry flour hiding!)
- Scoop into the 12 muffin holes and bake for 20-25 minutes or until golden brown.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
- Be sure to use a STRONG cheese, I use an Extra Mature Cheddar. These muffins really need this to give flavour. (Parmesan would work really well too)
- I like to reserve a handful of cheese from the main mixture and sprinkle on top of the scooped muffins
- You can use muffin cases if you prefer but as these muffins don’t have a huge amount of oil in the mixture, they can stick a little to the paper
- Use a quite bland oil like sunflower or vegetable oil. I wouldn’t recommend olive oil as the taste will be very strong
- Do try to buy fresh chives, they really make the taste of this. If you don’t have them, you can substitute a small, finely chopped red or white onion
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on June 3, 2019 and updated later to make improvements.
Easy and delicious. Keep up the good work
Look great! Would these work with wholemeal flour?
Turned out great the first time i made them!! The recipe is so versatile in choosing any kind of veg you have at hand. I added a teaspoon of mustard powder which gave them a little bit of a kick. The recipe is a keeper, thank you!
Thank You .Its winter in South Africa and love this
comforting foods .Cant wait to try this for our 2 year old grandson who loves cheesy stuff
Truly delicious 😋 & so handy & easy to make,thank you.
This is my go-to savoury muffin recipe! So delicious and comes together so easily! I can’t remember how many times I’ve made them, it’s been that many!! Going to whip up another batch right now!
PURE PERFECTION!
Yum!
For anyone who doesn’t have self rising flour it’s 237,5g flour snd 12,5g baking powder (plus the teaspoon from the recipe.
Next time I make this I will use more corn and no or little salt. The cheese must have been salty enough, because these were really pretty salty.
I did one half of the dough with ham cubes, but liked the vegetarian version more 🙂
Definitely making these for my birthday brunch.
Hey can you help me out with the self rising flour part?
I’ve NEVER seen self rising flour in Germany.
Do you know how I can substitute?
Thanks!
Just made these (subbed the milk for soya milk) and added in some paprika and mixed herbs alongside a white onion and oh my goodness they’re incredible!! Will definitely be making these very often I can guarantee!