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    Hungry Healthy Happy » Recipes » Baked Goods

    Savoury Muffins with Cheese and Vegetables

    Published: Mar 18, 2023 · Written by Dannii Martin · This post may contain affiliate links · 9 Comments

    66 shares
    • 6
    Diet: Vegetarian
    Jump to Recipe
    Savoury muffins with a text title overlay.
    Savoury muffins with a text title overlay.

    A quick and easy savoury muffin recipe, that is packed full of cheese and vegetables. Perfect for putting in packed lunches for kids and grown-ups, for picnics or lunch on the go. Light savoury muffins with sweetcorn, peas, carrots and courgette are a great way to get more veg into your kids' diet. They freeze well too - so make a big batch.

    Savoury muffins on a wooden board next to a tea towel.

    We make this savoury muffin recipe a couple of times a month and keep a stash in the freezer for the kid's lunch boxes. Packed with 4 different vegetables, this veg muffin recipe is great if your kids aren't big fans of vegetables, as the flavour of the cheese kids them!

    If you are looking for some more vegetable packed recipes, why not try our comforting Vegetable Pasta Bake, easy Creamy Vegetable Soup or our super quick 10 Minute Vegetable Teriyaki?

    Jump to:
    • Why you will love it
    • Ingredients and substitutions
    • How to make Savoury Muffins- Step by step
    • What to serve with Savoury Muffins
    • Variations
    • Storage
    • Frequently Asked Questions
    • Extra tips
    • More savoury recipes
    • Recipe
    • Feedback

    Why you will love it

    • Quick and easy - Only 5 minute prep goes into making these cheese muffins and there is minimal washing up too.
    • Adaptable - These mini savoury muffins are so easy to adapt with different cheese and vegetables. Carry on reading for all our suggestions.
    • Lunchbox filler - These make a great lunch box filler, and you can be happy knowing your kids are having some vegetables. Not just for kids though, grown-ups will love them in the packed lunch too.
    • Kids LOVE them - The vegetables aren't exactly hidden, but these are cheesy enough that kids love them. Slather them in butter too!

    Ingredients and substitutions

    All the ingredients needed for this recipe with text overlay labels.
    • Flour - We used self raising flour to get a rise out of the muffins. If you don't have self raising, you can make your own with plain flour and baking powder.
    • Baking powder - This is to get the muffins light and fluffy.
    • Salt - It helps to bring out all the other flavours. If you are making these for little kids, then leave the salt out.
    • Sweetcorn and peas - We used frozen as that is what we had and we find it much easier. If you used canned sweetcorn, then it would give a sweeter flavour.
    • Courgette and carrot - This is an easy way to add some extra vegetables and they are grated so are fairly hidden. Make sure to squeeze the liquid out so the muffins are not too wet.
    • Cheese - This is where most of the flavour comes from, so try to use a cheese with a strong flavour. We used a mature cheddar, but there are some suggestions below for other cheeses.
    • Oil - We used vegetable oil, but sunflower oil will work too. Don't use oil with a strong flavour like olive oil.
    • Eggs - We use medium eggs. Use room temperature eggs for best results.
    • Milk - Use full fat milk for the best flavour, but any milk will work.

    A full ingredients list with measurements is in the recipe card below.

    How to make Savoury Muffins- Step by step

    Prep: Preheat your oven to 200°C/400°F/Gas 6. Brush a muffin tin with oil.
    One: In a bowl, add the flour, salt, baking powder, sweetcorn, peas, courgette, carrot and cheese (a). Mix well to combine (b).

    Two shot collage of a bowl containing flour, sweetcorn, peas and grated vegetables, before and after mixing.

    Two: In a separate bowl, mix together the milk, eggs and oil.

    Oil, eggs and milk mixed together in a bowl.

    Three: Pour the wet mixture into the dry mixture and gently fold everything together.

    Wet mixture added to the dry mixture then all mixed together.

    Four: Divide the mixture equally into the oiled muffin tin. This recipe makes 18 muffins, so you may need two tins or cook in batches.

    A twelve hole muffin tin filled with the muffin mixture.

    Five: Put into the oven and cook for 20-25 minutes. Carefully remove from the tin and cool on a wire rack.

    Twelve savoury muffins cooling on a wire rack.

    What to serve with Savoury Muffins

    We add these to a packed lunch or picnic, but if you wanted to just eat one as a snack then we have some suggestions. I think that butter is a must. It just makes them really creamy and delicious.

    If you wanted to dip these savoury muffins in something, then why not try our Homemade Ketchup Recipe, Healthy BBQ Sauce or Healthy Ranch Dressing?

    These also go really well with soup. Why not try our Cauliflower and Broccoli Soup, Easy Tomato Soup or Potato and Leek Soup?

    A savoury muffin broken in two showing the filling.

    Variations

    The great thing about this savoury muffin recipe is that it is easy to adapt so you can make lots of different ones at the same time. Here are some of our favourite ways to change them up:

    • Bacon - Add some cooked chopped bacon to the mixture. The saltiness compliments the other flavours really well. If you do use bacon, then leave the salt out. Cooked chorizo, ham or pepperoni works well too.
    • Cheese - Pretty much any cheese works here. Cheddar, mozzarella, feta, Swiss, goat's cheese and Stilton are all some of our favourite additions. Try to use a strong cheese for the best flavour.
    • Vegetables - Some other vegetables that work well are spring onions (scallions) that add a nice crunch, but aren't usually a favourite with kids. Bell peppers add a nice colour and crunch too. Tomatoes add a lovely freshness and go well with the cheese giving a kind of pizza flavour. We love chopped sun-dried tomatoes. Chopped spinach is a nice way to give a green veggie boost and this pairs well with feta.
    • Herbs - This is an easy way to give an easy flavour boost. Personally, my favourite would be chives, as they go well with the cheese. But any leafy (not woody) herb like parsley, dill or coriander would work well.
    • Spice - If you are making this for adults or older kids that can handle spice, then some chipotle paste or a little cayenne is a good addition.
    A board full of savoury muffins in front of a checked towel.

    Storage

    Store: You need to let the muffins completely cool before storing them. Keep them in an air tight container in the fridge for up to 5 days. They will go a little stale after a while though, which is why we recommend keeping them in the freezer.

    Freeze: Individually wrap the muffins in cling film, and then store them in a freezer bag. They will keep in the freezer for about 3 months.

    Defrost: You can defrost them in the fridge overnight, but they also don't take long to thaw at room temperature.

    Reheat: These savoury muffins are best served warm, so put them in the microwave for 30 seconds.

    A child holding a muffin in front of her face.

    Frequently Asked Questions

    How to make vegan savoury muffins

    To make a vegan version of this, you can swap the egg for flax egg and use a plant based milk. You can either use your favourite vegan cheese, or swap it for nutritional yeast.

    Are savoury muffins gluten free?

    As long as you use your favourite gluten free flour and make sure there is no cross contamination, then these can be gluten free.

    Why are my muffins dry?

    If they are dry and dense, then you have either over-mixed the batter, or cooked them for too long. Remember, every oven cooks things at different rates.

    How do I know when the muffins are cooked?

    Check them from around 18 minutes. Stick a skewer in them and it should come out dry. If it has any wet mixture on it, then it still needs cooking more.

    heart icon

    Extra tips

    • Make sure to squeeze all the excess liquid out of the carrots and courgette, otherwise the muffin mixture will be too wet. Don't throw that juice away though - it has loads of goodness in it and can be added to smoothies.
    • If you are making these for little kids, then leave the salt out. Also be mindful of the cheese you are using, as some can be high in salt.
    • Don't over-mix the batter, as this will cause the muffins to be dense. You want to fold it until the flour is just mixed in.
    • Make sure to grease your muffin pan really well. We have tried this with muffin cases before, but they were hard to get out. The best results we have had is with a really well oiled muffin tin.
    • Keep an eye on the muffins, as every oven cooks differently. They will take between 20 and 25 minutes. You don't want dry muffins.
    • Leave the muffins to cool in the pan for 5 minutes before transferring to a wire rack.

    More savoury recipes

    • Cheese and onion rolls on a serving board.
      Cheese and Onion Rolls
    • Two cheese covered air fryer crumpets, one is cut in half.
      Air Fryer Crumpets
    • Cheese biscuits on a board with some Stilton.
      Cheese Biscuits
    • Cheese and Onion Pasty (Greggs Copycat)

    If you’ve tried this savoury muffin recipe, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    A pile of savoury muffins on a wooden serving board.

    Savoury Muffins with Cheese and Vegetables

    By: Dannii Martin
    A quick and easy savoury muffin recipe, that is packed full of cheese and vegetables. Perfect for packed lunches, picnics or lunch on the go.
    An illustration of a v-shaped plant.
    Vegetarian
    5 from 12 votes
    Pin Print Save recipe Recipe saved!
    Course: Snack
    Cuisine: British
    Prep: 5 minutes mins
    Cook: 22 minutes mins
    Total: 27 minutes mins
    Servings: 18 servings
    Calories: 162kcal
    Allergens:
    An illustration of a carton of milk.
    Dairy
    An illustration of a cracked egg.
    Eggs
    An illustration of two ears of wheat.
    Gluten
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    Ingredients

    • 250 g (2 cups) Self-raising flour
    • 1 pinch Sea salt
    • 1 teaspoon Baking powder
    • 100 g (0.66 cups) Frozen sweetcorn
    • 50 g (0.33 cups) Frozen peas
    • 1 Courgette (zucchini) - grated
    • 1 Carrot - grated
    • 175 g (1.5 cups) Cheddar cheese - grated
    • 100 ml (0.5 cups) Sunflower oil
    • 2 Eggs
    • 250 ml (1 cups) Milk

    Instructions

    • Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6. Brush a muffin tin with oil.
    • In a bowl, add 250 g Self-raising flour, 1 pinch Sea salt, 1 teaspoon Baking powder, 100 g Frozen sweetcorn, 50 g Frozen peas, 1 Courgette (zucchini) (grated), 1 Carrot (grated) and 175 g Cheddar cheese. Mix well to combine.
    • In a separate bowl, mix together 250 ml Milk, 2 Eggs and 100 ml Sunflower oil.
    • Pour the wet mixture into the dry mixture and gently fold everything together.
    • Divide the mixture equally into the oiled muffin tin. This recipe makes 18 muffins, so you may need two tins or cook in batches.
    • Put into the oven and cook for 20-25 minutes. Carefully remove from the tin and cool on a wire rack.

    Recipe tips

    • Make sure to squeeze all the excess liquid out of the carrots and courgette, otherwise the muffin mixture will be too wet. Don't throw that juice away though - it has loads of goodness in it and can be added to smoothies.
    • If you are making these for little kids, then leave the salt out. Also be mindful of the cheese you are using, as some can be high in salt.
    • Don't over-mix the batter, as this will cause the muffins to be dense. You want to fold it until the flour is just mixed in.
    • Make sure to grease your muffin pan really well. We have tried this with muffin cases before, but they were hard to get out. The best results we have had is with a really well oiled muffin tin.
    • Keep an eye on the muffins, as every oven cooks differently. They will take between 20 and 25 minutes. You don't want dry muffins.
    • Leave the muffins to cool in the pan for 5 minutes before transferring to a wire rack.

    Nutritional Information

    Serving: 1muffin | Calories: 162kcal | Carbohydrates: 13g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 30mg | Sodium: 82mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 771IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 0.4mg

    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

     

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    Reader Interactions

    Comments

    1. Elisa

      March 26, 2023 at 12:41 am

      5 stars
      Thank you for the recipe, will be making it really soon, I am really looking for vegetarian recipes. :)

      Reply
    2. Janessa

      March 25, 2023 at 11:33 pm

      5 stars
      I'm not really a sweets person so these savory muffins are the perfect snack for me.

      Reply
    3. Lima Ekram

      March 25, 2023 at 11:11 pm

      5 stars
      I made a batch for myself (not my kids!) Very tasty and so portable! What a great idea!

      Reply
    4. cyndy

      March 25, 2023 at 10:49 pm

      5 stars
      Love these - I had some left over roasted broccoli so I put that in because I was out of corn. So perfect because this recipe is so adaptable.

      Reply
    5. Alison Saalbach Corey

      March 24, 2023 at 2:32 pm

      5 stars
      These muffins are a flavor explosion! The cheese and vegetables blend perfectly together and create a delicious savoury taste. It's a hard to resist combo. Perfect!!!

      Reply
    6. Andrea

      March 24, 2023 at 2:00 pm

      5 stars
      Super easy to make, great flavors and perfect for on the go lunches or snacks.

      Reply
    7. Tara

      March 24, 2023 at 1:47 pm

      5 stars
      So many amazing flavors packed into these muffins! I love the use of all the vegetables. So easy too!

      Reply
    8. Katherine

      March 24, 2023 at 1:46 pm

      5 stars
      These muffins would be perfect for the kids' lunchboxes!

      Reply
    9. TAYLER ROSS

      March 24, 2023 at 1:34 pm

      5 stars
      I made these muffins for breakfast this morning and they were delicious! So great for grab and go breakfasts too!

      Reply

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