These flavour-packed, savoury muffins will banish hunger.
31 people made this
I'm not one to write reviews but this recipe is fab. Thanks for taking the time to post it! I substituted sweetcorn for a bit more broccoli, used full fat cheddar; and olive oil instead of veg oil. Took 30 mins to cook in cupcake tin, which gave better rise results than the silicone cases on a baking sheet in the same batch. Super tasty. Super easy. My 11 month old loves them too.-30 May 2012
Delicious. Both my 10 month old and very fussy 3 year old enjoyed them. They freeze well too. I'll be making these again and again. Thanks for sharing.-01 May 2014
This receipe is awesome and the taste is Devine. So simple but yet so so tasty. Replaced sweet pit at with carrots-24 Apr 2015
Who let the (corn) dogs out? Summer is upon us, which means amusement park fare is in the air. Here, I'm sharing a lighter take on a beloved classic that's simple to prep: Mini Corn Dog Muffins. These gems are mini yet mighty and deliver the ultimate combo of cute, comfort and delicious. They're everything you crave in the deep-fried rendition — but with far fewer calories and way less fat, sugar and salt. I'm talking savory sausages snuggled in warm, homemade cornbread. Enjoy them with mustard, ketchup or with a drizzle of honey. They're so doggone good!
Cake for breakfast? Yes, please! You’re not going to find too many kids who object to something cake-shaped for brekky.
While cafe or supermarket bought muffins are often laden with white flour and copious amounts of sugar, homemade varieties can be packed with wholesome and filling ingredients to keep little tummies satisfied.
Get some extra veggies in your day with this tasty savoury muffin. You could also have it as a satisfying lunch just by adding a side salad.
Easy Zucchini Muffins recipe here.
When you really crave some cake, this should be your go-to recipe. Perfect for an afternoon snack – and there’s no need to tell the kids they’re packed with veggies! Sure to become a freezer favourite.
As well as being packed with nutrition, pumpkin is often cheap and plentiful. Make the most of it with these cheesy muffins that are delicious served warm.
The kids will love these and you can rest easy as there is no added sugar – it’s all made with the sweetness from the fruit. Plus the wholemeal flour increases the fibre content and provides slow-release energy.
This one comes directly from our 28 Day Weight Loss Challenge so you know it’s going to taste great AND be good for your weight loss goals too.
These muffins freeze really well, so why not make a double batch so that you always have some to hand. You could also add some banana or chopped apple before cooking if you have some to hand.
This recipe is from our Healthy Kids Cookbook which is available as a hard copy and as an eBook.
Lee is a mother of two children who loves writing, the beach, cooking, and drinking coffee. She lives on the south coast of NSW and can usually be found pushing her kids on the swing at the local park.
This recipe is from Lee's Lakeside in Orlando and was originally published in the Orlando Sentinel.
Step 1: Preheat oven to 350 F.
Step 2: Using an electric mixer, prepare 1 (18-ounce) box yellow cake mix following package directions. Add 1 teaspoon coconut extract, 1 teaspoon rum extract, 1 cup shredded coconut, 1 cup chopped walnuts and 1 cup drained crushed pineapple. Stir, just to combine, being careful not to overmix batter.
Step 3: Grease muffin pans or line with paper cups. Fill each cup 3/4 full.
Step 4: Bake 15 to 20 minutes or until pick inserted in center comes out dry. Top with icing, powdered sugar, cream cheese, or just enjoy as is.
We make a version of these muffins all the time — sometimes swapping strawberries for other fruits like blueberries. The batter is very simple — just flour, baking powder, a little oil, egg, milk and vanilla extract.
In the strawberry muffin recipe below, you’ll notice we added a few extra spices to the batter — cinnamon and finely ground black pepper. It’s not often you see black pepper in sweet baked goods, but trust us, it’s so good. You don’t specifically taste the pepper, but it sort of lifts the flavor of everything in the muffin. Try it, we really love it.
Try to use strawberries that are sweet and flavorful for these muffins. If you can’t find them, try other berries — blueberries, blackberries, raspberries or cherries would be amazing.
Just before baking, we add a sugary top to the muffins. It’s completely optional, but we love the tiny bit of crunch it adds once they’ve baked.
YOU MAY ALSO LIKE: This fresh strawberry pie recipe with sweet strawberries coated in a light strawberry glaze then topped with whipped cream. Jump to the Strawberry Pie Recipe.
Recipe updated, originally posted April 2014. Since posting this in 2014, we have tweaked the recipe to be more clear. – Adam and Joanne
These blueberry muffins with sugar topping are made with plenty of blueberries, buttermilk, lemon zest, and almond extract and are finished with a shower of snowy sugar on top. Perfect for breakfast on the go, or an afternoon snack.
Adapted from Shauna Sever | Midwest Made | Running Press Adult, 2019
These blueberry muffins are pretty much the blueberry muffins of our dreams. That is, they’re easy enough to make on a weekday, they’re sweet but not too sweet, cake-like and perfectly moist within, and boast an irresistibly crunchy sugar topping that reminds us why the tops of muffins are the very best part of muffins. (Although you won’t find us missing a single crumb of what lies beneath. Nope.)–Angie Zoobkoff
Using a ruler and a roll of parchment paper, trace and cut out a dozen 6-inch (15-cm) squares. Working with 1 square at a time, place it on your work surface, position the bottom of a drinking glass on top, and fold the edges of the square up around the glass. Then place the paper cup in the muffin tin. Easy peasy!
These tender, moist banana muffins are packed with three different kinds of goodies: toasted walnuts, cinnamon chips, and chocolate chips. Chocolate and banana? Think banana split, you'll get the picture.
After initially posting this recipe and then reading your comments, we've cut back on the sugar a bit. The muffins are even tastier than before, as less sweetness allows the flavors of the other ingredients to shine through.
Preheat the oven to 350°F. Lightly grease 12 to 14 standard muffin cups. You'll use the larger number of cups if you include the full amount of all three add-ins: chocolate chips, walnuts, and cinnamon chips.
In a medium-sized mixing bowl, beat together the butter and sugar till smooth.
Beat in the mashed banana, then the egg, flavorings, and milk.
Add the baking powder, baking soda, salt, and flours, stirring till smooth if the mixture has a lot of lumps, beat at a higher speed until they've nearly disappeared.
Stir in the chocolate chips, walnuts, and cinnamon chips.
Heap the thick batter into the prepared muffin cups, mounding them quite full a muffin scoop works well here. Sprinkle the tops of the muffins with coarse white sparkling sugar, if desired.
Bake the muffins for 20 to 23 minutes, until a cake tester inserted into the center of one of the middle muffins in the pan comes out clean.
Remove the muffins from the oven, and tilt them in the pan to cool a bit this will prevent their bottoms from becoming soggy. As soon as you can safely handle them, transfer the muffins to a rack to cool completely.
Want to temper the sweetness of these muffins by reducing their sugar? See how in our blog article, How to reduce sugar in muffins.
Preheat the oven to 400°F (200°C). Position an oven rack in the center of the oven. Spray the muffin tin or line them with paper muffin cups.
In a medium bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt.
In a large bowl, whisk the eggs until lightly beaten, then whisk in the milk, oil, and vanilla until smooth. Stir in the flour mixture with a wooden spoon until moistened.
Fill the prepared tins about 3/4 full. Reserve any leftover batter for a second batch. Bake for 20 to 23 minutes, or until the muffins have firm, rounded tops, and a toothpick inserted into the center of one muffin comes out with a few moist crumbs attached.
Set the pan on a wire rack to cool for 10 minutes.
Gently rock each muffin back and forth to release it. Remove the muffins from the pan and let them cool on the rack for 5 minutes.
Make them disappear. You can keep them in an airtight container or in resealable plastic bags for up to 24 hours at room temperature or stash them in the freezer for up to 2 months. Originally published September 22, 2004.
I had a chocolate craving and found this cocoa muffins recipe and I will definitely be making them again. They’re moist, chocolatey, and delicious. And they’re not overly sweet.
I’d never have thought to put a pat of butter on a warm chocolate muffin, but I did as the recipe suggested and it was delicious. I also like that these freeze well. Freezing them is great for portion control, especially since my hubby and son aren’t big chocolate eaters and I don’t feel I have to eat up a whole bunch before they go bad. I can eat one, save one for the next day, and freeze the rest for later.
This is a great recipe for little ones to help make because the muffins mix together in no time. I like them because they’re not very sweet.
I also think these would be good as mini muffins by reducing the baking time to about 10 minutes.
#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
So happy to have both US and Metric measurements in the recipe! And great recipe :)
Eggless Savoury Muffins Recipe – Nutritious Breakfast or Snack :
This is recipe for delectable delicate eggless savoury vegetable muffins which are fantastic as breakfast or snacks. It is created of all healthful elements like complete wheat flour , chickpea flour ( besan ) and tons of veggies. It is a 100% vegetarian savoury muffin recipe as it is designed without having eggs. The muffins turn out absoultely tasty and it is so straightforward & swift to make. Perfect dish to give in kids’ lunch box as perfectly.
#savourymuffins #egglessmuffins #breakfastideas #kidslunchboxideas
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Tip: Flaxseed may seem like an unusual ingredient, but when mixed with water it acts as a binding agent in place of the eggs that are usually used in baking.
Allow to cool completely. Wrap well in clingfilm and foil (to prevent freezer burn) and freeze for up to 3 months. Loosen the foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.