Savory Muffins with Parmesan, Bacon and Spring Onions

This morning I’ve decided that I’m finally becoming Britishized (er, Britishised?)! I spent a long time today trying to figure out whether or not this recipe is spelled “savoury muffins” or “savory muffins”. I keep thinking that it should be spelled “savory muffins”, but my cookbook here spells it otherwise.  Of course I’ve asked Google, but when I type “savory muffin” into the search bar, all my results are autocorrected into “savoury muffins”.

Savory Muffins with Bacon, Parmesan and Spring Onions

I had a serious case of the doubt-ies (that is when I start doubting everything I do) for a bit, because what if I’ve gone through my whole life spelling savory wrong? But after some more digging (and changing my default search from to, I’ve decided that I might just finally be picking up some British habits, after a year and a half of living here. I guess British spelling is starting to look more normal to me, and I’ve lost the ability to simply recognize that “savoury” is just the British spelling for “savory”. Oh boy.

Savory Muffins with Bacon, Parmesan and Spring Onions

I’m still undecided about how I should spell these muffins on here, but that’s not really important. The thing that I really need to tell you in this post is that these savory / savoury muffins are lip-smacking delicious! These muffins are made with olive oil, and the taste of it cuts through the muffin so well, giving it a full on savory effect. This isn’t a savory muffin that just calls itself a “savory muffin” because the toppings aren’t sweet and some salt is thrown into the batter. This is a savory muffin through and through – from the toppings to the batter.

Savory Muffins with Bacon, Parmesan and Spring Onions

The recipe calls for a sprinkle of Parmesan on top of the muffins after they are done baking. I have to admit that I almost didn’t do it because the muffins looked so beautiful with just the bacon and the spring onions peeping out through the golden crust (and because I had forgotten to grate enough cheese for the top). But we all know that cheese makes everything better, especially freshly grated Parmesan cheese, so I didn’t let laziness get the better of me! And after seeing the beautiful white Parmesan fall on the golden muffin tops, I didn’t mind washing up the grater again one bit. I love how the cheese melted and crisped up on top, and the savory muffins looked just that much more mouth-watering!

Savory Muffins with Bacon, Parmesan and Spring Onions

These savory muffins are based on a recipe from The Ginger & White Cookbook, which I have just reviewed on The Worktop. Ginger & White is a lovely London based coffee shop with two neighborhood cafes, and this savory muffin is one of the treats that is sold there. Making this recipe really made me feel like I had a bit of the charming Ginger & White atmosphere in my own home. I just wanted to cozy up with a cup of coffee and do some light reading. When you make these savory muffins, don’t forget to make a pot of coffee to to enjoy with them!

You can read my review of The Ginger & White Cookbook here.

Savory Muffins with Parmesan, Bacon and Spring Onions
Prep time
Cook time
Total time
These savory muffins are made with yogurt, olive oil, and whole wheat flour, and filled with bacon, Parmesan and spring onions. Perfect for a quick breakfast or a light afternoon snack.
Serves: 6 muffins
Filling (prepare first)
  • 6 strips of bacon (I used British back bacon, but any type of bacon will work), cooked and chopped into about ½ inch (1 cm) pieces
  • 4 spring onions, chopped
  • ¼ cup (25g) grated Parmesan cheese, plus more for garnishing on top
Muffin base
  • ¼ cup plus 2 tablespoon (100g) natural plain yogurt (do not use greek yogurt)
  • ¼ cup (50ml) milk
  • ¼ cup plus 1 tablespoon (60ml) extra virgin olive oil
  • 1 egg
  • 1 cup all-purpose flour
  • ½ cup whole wheat (wholemeal) flour
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ tablespoon sugar
  • ½ teaspoon sea salt
  1. Preheat oven to 390°F / 200°C. Line a muffin tray with paper cases.
To make the filling
  1. Make sure the bacon has cooled enough so it does not melt the parmesan cheese. In a small bowl, combine all the ingredients together. Set aside.
To make the muffin base
  1. In a medium bowl, mix together the yogurt, milk, and oil until smooth. Whisk in the egg and beat until smooth.
  2. In a separate medium bowl, mix together the dry ingredients. Slowly fold the dry mixture into the egg mixture. Fold until the mixture is just mixed, being careful not to over mix. The mixture may be a little lumpy, but as long as there are no large pockets of flour it is okay.
  3. Carefully fold in the filling, reserving about 2 tablespoons worth to place on top of the muffins.
  4. Spoon the muffin mixture into the muffin tray, filling each muffin about ¾ full.
  5. Place the reserved filling on top of each muffin, and slightly press the filling into the dough.
  6. Bake the muffins for about 25 minutes, until they are golden brown.
  7. Remove the muffins from the oven, and sprinkle on additional Parmesan cheese on the muffins as garnish. Return the muffins to the oven for an additional 2 minutes, until the Parmesan is melted.
  8. Remove from the oven and allow to cool on a rack.
  9. These muffins are best served warm and on the day of baking. However, the muffins can be kept in an airtight container in the refrigerator overnight. Warm them up in the microwave or oven again before serving.
Recipe adapted slight from The Ginger & White Cookbook.



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