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Here’s a recipe for vegetarian savoury muffins, perfect for an appetizer or to take on a picnic! You will find below my recipe with cherry tomatoes and sheep’s milk cheese but I also show you 4 other flling ideas of vegetarian muffins.
With the basic recipe below, you can of course vary these muffins endlessly depending on what you have on hand!
The basic recipe for savory muffins
I love to prepare little savory muffins as an appetizer or when I plan a picnic because they are very easy to take away.
So I share with you my basic recipe for savory muffins: flour, baking powder, eggs, oil, milk, salt and pepper. See below for exact quantities.
Mix all ingredients together in the order listed. Add a few spices or herbs if you want and then your topping. I count about 300 g of filling, as for example here 150 g of cherry tomatoes and 150 g of cheese.
Other ideas for vegetarian savoury muffin fillings
- Zucchini and feta cheese: 150 g of zucchini, 150 of feta cheese, 1 pinch of dried thyme
- Dried tomatoes and mozzarella: 150 dried tomatoes, 150 mozzarella, 1 pinch of oregano
- Green asparagus and cream cheese: 150 g of green asparagus, 150 g of cream cheese, dill and fresh parsley
More savory snack recipes
- French Galette with Tomatoes
- Vegetarian Pide with Spinach, Mint and Feta
- Cherry Tomatoes, Basil and Thyme Bruschetta
Recipe for Vegetarian Savoury Muffins
For 12 muffins, you need the following ingredients.
Ingredients
Basic recipe for savoury muffins
- 200 g flour
- 6 g of baking powder
- 3 eggs
- 75 ml olive oil
- 75 ml of milk
- Salt and pepper
For the cherry tomato and sheep filling
- 1 pinch of Espelette pepper
- 1 pinch of dried thyme
- 150 g of Ossau-Iraty, sheep’s cheese
- 150 g cherry tomatoes
Find more vegetarian topping ideas above!
Preparation
In a bowl, mix the eggs, flour, baking powder, milk and oil. Add salt and pepper.
Then, depending on your filling, add the spices. Here, dried thyme and Espelette pepper.
Cut the cherry tomatoes in half. Cut the Ossau-Iraty cheese in cubes. Mix into the dough.
Pour batter into a greased muffin pan. Bake at 175°C for 25 minutes.
Frequently Asked Questions
How long do these muffins keep?
These vegetarian savoury muffins will keep for 3 days in the refrigerator.
Can I make these muffins ahead of time?
Yes, you can make the muffin batter about 12 hours ahead of time by keeping it in the fridge. Add the filling at the last minute and then bake.
Can I freeze?
Yes, absolutely! If you want to make these muffins for a big party, I recommend making them a few days or weeks in advance and freeze them. Then, the day before you want to serve them, take them out of the freezer and reheat them in the oven for 3 minutes before serving.
For more inspiration, here are my latest recipes:
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Vegetarian Savoury Muffins
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Ingredients
Basic recipe for savoury muffins
- 200 g flour
- 6 g baking powder
- 3 eggs
- 75 ml olive oil
- 75 ml milk
- Salt and pepper
For the cherry tomato and sheep filling
- 1 pinch Espelette pepper
- 1 pinch dried thyme
- 150 g Ossau-Iraty sheep’s cheese
- 150 g cherry tomatoes
Instructions
- In a bowl, mix the eggs, flour, baking powder, milk and oil. Add salt and pepper.
- Then, depending on your filling, add your spices or herbs. Here, dried thyme and Espelette pepper.
- Cut the cherry tomatoes in half. Cut the Ossau-Iraty cheese in cubes. Mix into the dough.
- Pour batter into a greased muffin pan. Bake at 175°C for 25 minutes.