Breakfast Muffin Recipe | FoodByMaria Recipes

Vegetarian

Savory Breakfast Muffin Recipe

Last Updated:
This post may contain affiliate links. Please read our disclosure policy.

Prep

10 minutes

Cook

20 minutes

Yield

12

This easy savory breakfast muffin recipe is loaded with veggies, spices, and cheese. They're so tasty and easy for a busy week.

 This easy vegetarian breakfast muffin recipe uses eggs, cheese, and jalapenos to make a savory (and easy) breakfast option. Whip these up for the week, or make a big batch to store in the freezer, these are the perfect grab-and-go option for a busy week and family. 

Breakfast muffin on serving tray

Why you’ll love this breakfast muffin recipe: 

  • Flavorful: Spices, jalapenos, zucchini, cheese, these savory muffins are filled with so much that adds a ton of flavor 
  • Versatile: Swap out the spices, swap in different veggies, get creative with this recipe 
  • Quick: Prep these in 10 minutes and have them ready in 30

Savory muffin in half

How to make this breakfast muffin recipe: 

  1. Preheat the oven to 375F. 
  2. Prepare a muffin tray by generously greasing the inside cavities with non-stick spray, melted butter, or oil.Muffin recipe ingredients
  3. Melt the butter in a small bowl and set it to the side to completely cool.
  4. In a medium-sized bowl combine the all-purpose flour, baking powder, baking soda, salt, black pepper, and garlic powder.muffin mix in bowl
  5. In a large bowl, add the buttermilk, eggs, and melted butter.  
  6. Whisk until combined. The mixture will look odd and lumpy because of the cooled melted butter, but don’t panic! This weird consistency from the butter is what is providing us with a moist + light muffin with a buttery texture.whisking muffin mixture
  7. Add the dry ingredients into the bowl and mix until almost completely combined.  
  8. Fold in the zucchini, jalapeno, and cheddar cheese.ingredients in muffin mixing bowl
  9. Scoop the batter evenly into 12 muffins.Muffin batter in muffin tin
  10. Bake for 20 minutes, until golden on top. 
  11. Remove from the pans immediately and onto a wire rack to cool.  If the muffins stick a little bit, use a small knife to help release.Releasing muffins from muffin tin
  12. Serve on its own, with butter, or however, you would like!  Enjoy!

Expert Tips & FAQ: 

How can I make these muffins gluten-free? Use Bob’s Red Mill 1:1 Gluten-Free Flour Blend to make this gluten-free.

How to make vegan buttermilk: 1 cup plant-based milk and add 1 tbsp of lemon juice or apple cider vinegar to it.  Stir till combined and set for 5 minutes.  It will curdle. 

How can I customize these? Customize your muffins and add any spices, vegetables, cheeses, etc. that you would like! Make sure to stir these types of ingredients in after blending (except spices). 

Storage: Store muffins at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.

Other muffin recipes you’ll love: 

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook!  We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.

For more amazing recipes:

Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here

Savory Breakfast Muffin Recipe

5 from 17 votes
This easy savory breakfast muffin recipe is loaded with veggies, spices, and cheese. They're so tasty and easy for a busy week.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Vegetarian
Cuisine Vegetarian, Dairy-Free, Baked Goods
Servings 12
Calories 174 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 375F. 
  • Prepare a muffin tray by generously greasing the inside cavities with non-stick spray, melted butter, or oil.
  • Melt the butter in a small bowl and set it to the side to completely cool.
  • In a medium-sized bowl combine the all-purpose flour, baking powder, baking soda, salt, black pepper, and garlic powder.
  • In a large bowl, add the buttermilk, eggs, and melted butter. 
  • Whisk until combined. The mixture will look odd and lumpy because of the cooled melted butter, but don’t panic! This weird consistency from the butter is what is providing us with a moist + light muffin with a buttery texture.
  • Add the dry ingredients into the bowl and mix until almost completely combined. 
  • Fold in the zucchini, jalapeno, and cheddar cheese.
  • Scoop the batter evenly into 12 muffins.
  • Bake for 20 minutes, until golden on top.
  • Remove from the pans immediately and onto a wire rack to cool.  If the muffins stick a little bit, use a small knife to help release.
  • Serve on its own, with butter, or however, you would like!  Enjoy!!

Video

YouTube video

Notes

Use Bob’s Red Mill 1:1 Gluten-Free Flour Blend to make this gluten-free.
Vegan Buttermilk: 1 cup plant-based milk and add 1 tbsp of lemon juice or apple cider vinegar to it.  Stir till combined and set for 5 minutes.  It will curdle. 
Customize your muffins and add any spices, vegetables, cheeses, etc. that you would like! Make sure to stir these types of ingredients in after blending (except spices). 
Store muffins at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.

Nutrition

Serving: 12 | Calories: 174kcal | Carbohydrates: 22.8g | Protein: 4.3g | Fat: 7.1g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1.1g | Cholesterol: 33.2mg | Sodium: 312.9mg | Fiber: 1.2g | Sugar: 1.3g
Review This Recipe Let us know how it was!
Vic

5 stars
Thank you for this recipe! And all your other recipes in fact- my kids always devour them!

Maria Koutsogiannis

that makes me so happy you are so welcome!

Nicola

5 stars
Thank you for sharing your recipes, I especially liked this recipe, simple and tasted so good.

Maria Koutsogiannis

thank you so much, nicola!

Sharon

5 stars
Thank you so much for this recipe. My family and friends came over for dinner and they loved it!

Maria Koutsogiannis

yay! did you serve it with a main dish?

Mary

5 stars
Every recipe I have tried by you has turned out delicious! One of my favorite food bloggers in Canada, I try and make a recipe of yours at least once a month!

Maria Koutsogiannis

thank you so much, mary!

Maddi

5 stars
Made this recipe for a friend as a birthday gift. They smell, look, and taste delicious!

Maria Koutsogiannis

Breakfast is a great gift! Yum! Happy you enjoyed Maddi!

Julia

5 stars
Yum!!
My family have been nagging on me to make savory muffins but because I’m a vegan I don’t usually try things that are naturally meant with cheese and or meat, but these were really good vegan.
Great recipe!

Maria Koutsogiannis

I’m happy you’ve had great success with it! 🙂

Dani

5 stars
This is my first time trying a recipe from your site and I am so impressed! These are really delicious. The house smells amazing!

Maria Koutsogiannis

That’s great to hear Dani! Thanks for your support!

Michelle

5 stars
I was wondering if I wanted to make these with regular cheese would I have to change the recipe at all?

Maria Koutsogiannis

You wouldn’t need to change anything! You can even add more cheese 😉

Nancy

5 stars
Just made these to go with a dinner pasta – totally delicious !!

Maria Koutsogiannis

Very delicious!!!

Chloe

5 stars
Such an easy and tasty recipe! Thank you, Maria ❤️

Maria Koutsogiannis

Thank you Chloe! <3

Post A Comment

Recipe Rating




Share to...