These are savory muffins through and through – from the toppings to the batter. Bacon, parmesan and spring onions fill these savory muffins to the brim. Extra virgin olive oil gives them a distinct rich taste. Enjoy these savory muffins as a hearty breakfast. They also work as a grab ‘n go breakfast, or a light lunch!
I spent too long this morning trying to figure out whether this recipe is spelled “savory muffins” or “savoury muffins”, and came to the realization (realisation?) that perhaps I have been in London long enough to start thinking of it as home. British spelling is becoming more familiar, that for a split second, my mind went blank when I tried to spell savory muffins.
But the spelling of these muffins is not the important part of this post. Let me use this post to tell you how absolutely delicious these savory muffins are for breakfast.
These aren’t savory muffins that just calls itself themselves “savory muffins” because the toppings aren’t sweet and some salt is thrown into the batter. These are savory muffins through and through – from the toppings to the batter.
Bacon, parmesan and spring onions fill these savory muffins to the brim
Bacon, parmesan and spring onions fill these savory muffins to the brim. When the muffins are done baking, bacon and spring onions peep out through the golden crust giving you a hint of what you will get when you bite into the muffins.
Extra virgin olive oil and yogurt make these savory muffins hearty through and through
Another feature of these savory muffins that gives them a distinct rich taste is that the recipe calls for extra virgin olive oil. The taste of the olive oil cuts through the muffins so well, and it is delicious. You don’t have to use the best quality olive oil for these muffins, but be sure to pick an olive oil that you enjoy the flavor of. You can use a light olive oil if you prefer, or you can use a rich olive oil to give these savory muffins a heartier taste.
The batter also contains yogurt, which gives these savory muffins a boost of protein and heft, making sure that it will keep you full. These are true savory muffins. They are hearty, they are filling. These muffins are substantial enough that if you eat one for breakfast, it will keep you going well into lunch. In fact, since these Savory Muffins with Parmesan, Bacon and Spring Onions pack so well, you can even pack one up for lunch or an afternoon snack.
These savory muffins are perfect for a grab ‘n go breakfast, lunch or snack
They may look ready to eat as soon as they come out of the oven, but don’t forget the sprinkle of parmesan on top of the muffins after they are done baking. That last sprinkle of finely grated parmesan will give them their delicate lacy look, as the cheese gently melts and settles on top of the savory muffins.
As I mentioned that London is starting to feel more like home, I’m sharing these Savory Muffins with Parmesan, Bacon and Spring Onions because they are based on a recipe from The Ginger & White Cookbook. Ginger & White is a lovely London based coffee shop with two neighborhood cafes, and this savory muffin is one of the treats you can buy there.
These savory muffins look and taste just like they are from a London coffeeshop
Making this recipe really made me feel like I had a bit of the charming Ginger & White atmosphere in my own home, and I hope you can get a taste of London in your own home. For the full coffee house effect, when you make these savory muffins, just don’t forget to make a pot of coffee to to enjoy with them!
If you’re interested in getting a bit more of London in your kitchen, you can read my review of The Ginger & White Cookbook here.
Savory Muffins with Parmesan, Bacon and Spring Onions
Filling (prepare first)
- 6 strips bacon (I used British back bacon, but any type of bacon will work) - cooked and chopped into about 1/2-inch (1 cm) pieces
- 4 spring onions - chopped
- 1/4 cup grated Parmesan cheese - plus more for garnishing on top
- 1/4 cup plus 2 tablespoon natural plain yogurt (do not use greek yogurt)
- 1/4 cup milk
- 1/4 cup plus 1 tablespoon extra virgin olive oil
- 1 medium egg
- 1 cup all-purpose flour
- 1/2 cup whole wheat (wholemeal flour)
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 tablespoon sugar
- 1/2 teaspoon sea salt
Preheat oven to 390°F / 200°C. Line a muffin tray with paper cases.
To make the filling
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
In a medium bowl, mix together the yogurt, milk, and oil until smooth. Whisk in the egg and beat until smooth.
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.
Carefully fold in the filling, reserving about 2 tablespoons worth to place on top of the muffins.
Spoon the muffin mixture into the muffin tray, filling each muffin about 3/4 full.
Place the reserved filling on top of each muffin, and slightly press the filling into the dough.
Bake the muffins for about 25 minutes, until they are golden brown.
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.
Remove from the oven and allow to cool on a rack.
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.