Savory Breakfast Muffin Recipe

 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. 

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

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.
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.
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.
7. Add the dry ingredients into the bowl and mix until almost completely combined.  
8. Fold in the zucchini, jalapeno, and cheddar cheese.
9. Scoop the batter evenly into 12 muffins.
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.
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). 

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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: 

• Vegan Banana Bread Muffins
• Chocolate Avocado Muffins
• Vegan Brownie Muffins

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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.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Vegetarian

Cuisine Vegetarian, Dairy-Free, Baked Goods

Servings 12

Calories 174 kcal

Ingredients

  

1x2x3x

• 2 eggs
• 1 cup vegan buttermilk - see notes
• 2 ¼ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp black pepper
• ¾ tsp garlic powder
• 1/3 cup vegan butter melted
• 1 cup zucchini grated
• ½ jalapeño finely diced
• 1 ¼ cup vegan cheddar cheese grated
• + extra vegan cheddar cheese for topping

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

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

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