These savoury cheddar and leek muffins are a great weekend breakfast or brunch recipe. You can also pop them in a lunch box or serve them as a snack. They're great for kids but just as tasty for adults too! They're also really quick and easy to make.
Before I first started making savoury muffins I'd seen quite a few recipes online but didn't quite know what they were supposed to be like.
Should they be more like cake or bread in texture? Would it be like eating sweet muffins but without the sugar? Would they be more like scones? I really didn't know what to expect.
Well, if that's how you feel too then let me tell you.
Savoury muffins are more like cake in texture but of course they're not sweet. These particular muffins don't rise a lot but they are still quite light in texture. They're light, cheesy and moist and the flavour of the leeks comes through too.
If the only muffins you've ever eaten have been filled with chocolate, lemon or blueberries, then it's high time you tried one of these savoury ones too!
What ingredients do you need for cheddar and leek muffins?
To make these deliciously savoury muffins you'll need:
- A leek
- Mature cheddar - You can substitute this for another hard cheese
- Paprika - This goes brilliantly with the cheese and adds lots of flavour
- Self-raising flour - You can substitute this with plain/all purpose flour and 2 tsp baking powder
- Black pepper
- Olive oil - I just use light olive oil for these and you could use vegetable oil instead.
- Milk - I use semi-skimmed as it's what we use at home but skimmed or whole milk would also work.
- Mustard - I use English mustard as it's what we use at home but you could use a French mustard instead. Just add a bit more as it's not as strong.
- An egg
How do you make these cheesy muffins?
Just like with sweet muffins, these savoury leek muffins are really easy to make. Just put all the dry ingredients in a large mixing bowl. Put the wet ingredients in a jug. Whisk them briefly with a fork and then pour the wet ingredients into the dry ones.
All you need to do then is fill up the muffin cases and bake them.
Can you adapt this cheese and leek muffin recipe?
Yes! Savoury muffins are a great way of using up vegetables that might otherwise go to waste. Why not experiment with other vegetables such as:
- Grated carrot
- Grated courgette (zucchini)
- Chopped spinach, watercress or kale
- Sundried tomatoes
When to eat savoury cheddar muffins?
These muffins are great for breakfast or brunch. Personally I like to eat them as a light meal at any time with some salad or a soup on the side.
I think they are lovely when warm and fresh from the oven but you can eat them cold too. That means they are ideal in lunchboxes or picnics.
How long do they stay fresh?
These muffins keep well for about three days when stored in an airtight container, although I prefer to eat them sooner rather than later!
Can you freeze them?
Yes. Put them in an airtight bag in the freezer and they will keep for about three months. Defrost them at room temperature and ideally bake them in the oven to reheat them or you can pop them in the microwave.
You don't have to reheat them though.
More Recipes you might like
Savoury muffins are a great brunch recipe. So, why not try one of my other breakfast or brunch recipes?
Cheddar and Leek Muffins
- 1 leek diced
- 120 g mature cheddar grated
- ½ tsp paprika
- 225 g self-raising flour
- Pinch salt
- Pinch black pepper
- 60 ml olive oil
- 180 ml milk
- ½ tsp mustard
- 1 egg
- In a large bowl add the chopped leek, grated cheese, paprika, flour, salt and pepper. Stir so all the ingredients are coated in the flour and mixed evenly together.
- In a measuring jug add the olive oil and milk, mustard and egg. Beat together.
- Pour the liquid ingredients into the bowl with the dry ingredients. Mix together until just combined.
- Spoon the mixture into a muffin tin, lined with muffin cases. Place in a preheated oven at 200°c for about 20 minutes.
- Best served when warm and freshly baked