Savory Muffins (Easy Easter Appetizer)

These muffins are the PERFECT breakfast or lunch on the go. Studded with a boiled egg, it is filled with nutritious ingredients making it wholesome and delicious. It is a great recipe to use up those leftovers as well.

If you need to use up leftover veggies from the week that are sitting in your fridge then this is the recipe for you. Also if you need a quick and easy recipe for your family to include more veg in their diet then this recipe is for you. If you are someone who hates eating traditional vegetables in your meal and struggle to get you 5 a day in then this is the recipe for you. Or if you are someone who is purely looking for an easy recipe that is wholesome, nutritious and filling but also stores well in the fridge for the week then this recipe is for you. And if you are none of these people I mentioned above then make this recipe anyway because you will not be disappointed.

The original idea for these was similar to a scotch egg where the egg yolk is runny in the middle but I needed to make these in a way that they would be travel safe and last in the fridge for a week. Or be easy to freeze. Hence using jammy boiled eggs was the perfect idea as once it bakes into the muffin batter it is the perfect texture. The recipe is so simple to make, you need one bowl and it comes together very fast too. Also with Easter around the corner these muffins are perfect for the season using eggs which is very timely. So lets get to it.

What are muffins and what are savory muffins?

Muffins are usually a sweet treat made with sugar, butter, flour, eggs, milk and maybe some flavoring like spices, nuts, fruit, chocolate etc. This recipe is a muffin but just that we have baked a savory one filled with vegetables, fresh herbs, cheese and a boiled egg in each muffin. They are perfect on the go and vey filling, not to mention they pack well for lunches or a snack for midday. You can use any fillings to make muffins but batter texture, baking time and temperate is important in order to get those high top domes like bakery muffins have.

What ingredients do you need to make these savory muffins?

To make these muffins we need a combination of cooked and raw veggies – I’ve used broccoli, peas, carrot, corn, capsicum, green onion. Ive also used fresh herbs like parsley and coriander. The batter includes sautéed bacon, eggs, shredded cheese (mozzarella and cheddar), milk, flour, mustard, flaxseed powder (optional), corn starch, baking powder, baking soda, salt, pepper powder and dried herbs. I have studded each muffin with small boiled egg. You could add veggies like zucchini, assorted peppers, mushrooms, radish, cabbage or even sweet potato chunks.

To keep these muffins gluten free use a gluten free flour cup for cup measure in place of the all purpose flour. You can use flaxseed eggs instead of the whole eggs, replace one egg with 1 flaxseed egg. For the cheese you can use any cheese you have but make sure it is shredded or chopped small so it is evenly distributed in the batter.

What equipment do you need to make these savory muffins?

To make the muffins batter we need a large mixing bowl, whisk and rubber spatula. The muffins are baked in a tray lined with baking paper. To cook the veg you will need a sauté pan but if you’re using cooked veg then just let it cool down before adding to the batter.

Can I use cooked or raw add ons?

I have used a combination of cooked and raw ingredients for the filling. The broccoli, peas, green beans, carrot are sautéed in salt and pepper on low heat. I have kept the green onion, capsicum raw but you could sauté them too. I would suggest using whatever you have in the fridge that needs to be used up. For the bacon I have sautéed it until cooked, you can use pre cooked ham, salami, sausage, or even any deli meat like smoked turkey.

Pro Tips when baking muffins –

Do not over mix the batter, if you have combined the wet and dry ingredients and see no dry pockets of flour then the batter is done, do not keep mixing.
Allow the batter to rest before baking, this allows the gluten to relax which gives you taller and fluffier muffins after baking.
Use large muffin liners for jumbo muffins, cupcake liners won’t give you those giant muffins. I have made mine at home with a piece of baking paper.
Fill the muffin cases almost all the way to the top of the mould, the liners will help hold the batter as it bakes hence why you need the muffins liners and not cupcake liners. Unless you want small muffins then the cupcake liners will work here.
For a more even bake, space out the muffins alternating to ensure the heat is distributed evenly allowing the muffins to rise and bake all the way through.

How to serve these savory muffins and how to store the leftovers?

I love these muffins with a bit of ketchup but dad loves it with mustard. It is perfect warm but also delicious fridge cold. Slather a little butter while still warm and enjoy. Store the leftovers in zip lock bags or air tight containers in the fridge for up to 1 week. I have also attempted to freeze these which work perfectly, keep them in the freezer for up to 1 month. When ready to eat allow it to thaw and then warm it in the microwave for 20 seconds or until warmed, enjoy.

Looking for more savory recipes for Easter?

Now that we have covered how to make these savory muffins, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.