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savoury muffins piled high on top of each other in a white bowl

Savoury Muffins

These savoury muffins are cheesy, garlicky with fluffy insides and crusty tops.They are incredibly simple to throw together and great for picnics, lunch boxes or just plain warm from the oven. In fact that is when they are at their most deadly.

Course Breakfast, Muffins, Snack
Cuisine American
Keyword savoury muffins
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 248kcal


  • 300 grams plain flour
  • 2 tsp baking powder
  • 85 mls olive oil
  • 1 tbsp garlic oil
  • 150 grams mature cheddar cheese grated
  • ½ tsp salt
  • 50 grams ham
  • 180 mls milk
  • 2 large eggs


  • Preheat the oven to 180°C/350°F/Gas Mark 4. Place all the wet ingredients into a measuring jug. I put the 180 mls milk in first followed by 85 mls of olive oil then a tbsp of garlic oil. Last to go in is the 2 large eggs and then the whole lot is beaten well with a small whisk.
  • Pour the liquid into a large mixing bowl that has the 300 grams of plain flour, ½ tsp salt and 2 tsp of baking powder in. Give it all a couple of stirs and then throw in the 50 grams chopped ham and 150 grams grated cheese. Mix until only just mixed together.
  • Spray non stick spray onto the muffin holes if you are not using paper cases. If you are then place 12 cases into the muffin holes. Spoon or dollop in the muffin mix as equally as you can.
  • Bake for 15-20 minutes until golden brown. Leave to cool a little before devouring. I put them on a wire rack after 5 minutes.
  • Apply To Bedraggled Face



  • Adjust the amount of cheese to suit it's strength. This recipe is for a mature cheddar.
  • Use non stick oil spray in the muffin tray if not using paper cases.
  • Gently run a knife around the muffin until you feel it become loose before pulling it from the tray if you are not using paper cases.
  • Interchange fillings to suit your tastes, family and what you have in the fridge.
  • Mix only just enough to avoid the muffins becoming dense.
  • I use a large serving spoon to dollop the mixture into the paper cases or holes. You can use an ice cream scoop.
  • Reheat any left overs in a 180 C for 5 minutes or 10 seconds in a microwave.
  • Store any uneaten in an airtight container in the fridge.
  • To make these muffins gluten free simply use gluten free flour. But add a splash of extra milk as gluten free flour usually absorbs more liquid.
  • You can freeze these muffins by double wrapping them in clingfilm and silver foil. I usually then place them in a labelled carrier bag or tupperware container. To defrost I leave them out at room temperature for an hour before reheating them in a medium oven for 10/15 minutes


Calories: 248kcal | Carbohydrates: 20g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 245mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 201IU | Calcium: 152mg | Iron: 2mg