Basic muffin recipe savoury

These easy savory muffins are garlicky and cheesy, with a fluffy interior and a crusty top. These muffins are easy to make and perfect for picnics, lunchboxes, or simply warming out of the oven. They are most dangerous when hot.

This recipe is easy to follow and can be adapted for any leftovers in my fridge. There is always cheese.


The muffin is the mainstay of baking. You can use any flavor combination that you like. The oven will do the rest with a quick mix and spoonfuls into many paper cases.

If you love cheese or dark chocolate, muffins are the perfect way to brighten up even the most gloomy corners of your home.

Add your fillings to the batter. My children love Ham and cheese, so I usually add that.

I try to find the least processed Ham possible. I try to stay away from reformed Ham. The leftovers from my slow cooker gammon joint and real slices of Ham are perfect.

I like to add a tablespoon of oil to my garlic. It is easier and more pleasant to use. Roasting garlic gives it a delicious mellowness.

It’s a great addition to raw garlic salads, such as my Easy Chicken Caesar Salad.


  • 300 grams (10.6 oz) of plain flour
  • 2 tsp of baking powder
  • Olive oil 85 ml
  • 1 tbsp of garlic oil
  • Grated mature cheddar cheese weighing 150 grams (5 oz).
  • Half a teaspoon of salt
  • 50 grams (1.8 oz) ham
  • 180 ml milk
  • Two large eggs


  • In a large bowl, mix the dry and wet ingredients very briefly. Stay calm if you still see some flour.
  • Add the cheese and Ham, and mix briefly again.
  • Over-mixing can result in dense muffins. Bakers less are more.
  • I like a muffin pan with paper cases. This is the easiest way to make muffins. If you don’t want to use paper cases, spray non-stick oil in the muffin holes.


You can adapt this recipe to your taste, sir. My children like the version with cheese and Ham, but I love cheese and chive.

  • I add 7 grams of chopped chives instead. There is always cheese. I always have a mature cheddar in my refrigerator.
  • I used a solid extra mature cheddar cheese, and it was a bit too cheesy. So, adjust the amount to your taste.
  • I make them with finely diced carrots, celery, and onion. They must be chopped finely, especially for my children, who are not fond of vegetables.
  • Use 150 grams/5.3 ounces of frozen vegetables.
  • This version is a little more grown-up with Feta, Roasted Peppers, and a bit of Feta.
  • I use 70 grams/2.5 oz roasted peppers from a jar, but you could also use 30 grams/1oz sun-dried tomatoes for an authentic Mediterranean savory muffin. I add 70 grams/2.5oz of roasted peppers in a jar, but you can also use 30g/1oz sun-dried tomatoes to make a Mediterranean-style savory.


    • Large mixing bowl
    • Wooden Spoons or Spatulas
    • Paper Cases and Non-Stick Spray
    • Ice Cream Scoop or Large Spoon
    • Wire rack
    • Oven Thermometer
    • 12 hole Muffin Tray


      • You can adjust the amount of cheddar to match its strength. This recipe is for mature cheddar.
      • If you are not using paper muffin cases, spray the tray with non-stick oil.
      • If you do not use paper cases, gently run a knife around the muffin to loosen it before removing it.
      • Fillings can be changed to suit your family’s tastes or what’s in your fridge.
      • Refrain from overmixing to prevent the muffins from becoming dense.
      • I use a large spoon to scoop the mixture into the paper cases. You can also use an ice cream scoop.
      • Reheat leftovers in the microwave for 10 seconds or 5 minutes in a medium-sized oven.
      • Keep any leftovers in the refrigerator in an airtight, sealed container.
      • Use gluten-free flour to make these muffins. Add a little extra milk, as gluten-free flour absorbs liquid more readily.
  • These muffins can be frozen by wrapping them twice in silver foil and clingfilm. Then I place them into a labeled carrier bag or Tupperware container. For defrosting, I let them sit at room temperature for one hour before reheating them in a medium-sized oven for 10/15 min.


        • Plain flour 300 grams
        • 2 tsp of baking powder
        • Olive oil 85 ml
        • 1 tbsp of garlic oil
        • Grated 150g mature cheddar cheese
        • Half a teaspoon of salt
        • Ham 50 grams
        • 180 ml milk
        • Two large eggs


          • Pre-heat the oven to 180degC/350degF/Gas mark 4. Pour all the ingredients into a measuring cup. First, I add 180ml milk, followed by 85ml olive oil and a tablespoon of garlic oil. The two large eggs are added last, and the mixture is then beaten with a whisk.
          • Pour the liquid into a large bowl with 300 grams of plain flour, 1/2 teaspoon of salt, and two teaspoons of baking powder. Stir it up a bit and add the 50g chopped ham and 150g grated cheese. Mix just until combined.
          • If you do not use paper cases, spray non-stick on the muffin holes. Place 12 paper cases in the muffin holes if you’re using them. Dollop or spoon in the muffin mixture as evenly as possible.
          • Bake for 15 to 20 minutes, until golden brown. Leave to cool a little before devouring. After 5 minutes, I placed them on a rack.


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