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Home / Breakfast and Brunch Recipes / Breads and Muffins / Savory Muffins with Parmesan, Bacon and Spring Onions

January 19, 2015

Savory Muffins with Parmesan, Bacon and Spring Onions

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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!

Savory Muffins with Bacon, Parmesan and Spring Onions

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.

Savory Muffins with Bacon, Parmesan and Spring Onions

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

Savory Muffins with Bacon, Parmesan and Spring Onions

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.

Savory Muffins with Bacon, Parmesan and Spring Onions

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.

Savory Muffins with Bacon, Parmesan and Spring Onions

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 Bacon, Parmesan and Spring Onions

Savory Muffins with Parmesan, Bacon and Spring Onions

3.7 from 13 votes
Print Recipe
Serves: 6 muffins
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
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.

Ingredients

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

Muffin base

  • 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
US Customary - Metric

Instructions

  • 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.

Notes

Recipe adapted slight from The Ginger & White Cookbook.
Course: Breads and Muffins, Muffins
Author: The Worktop
Cal : 320kcal
Note: Nutrition information is a rough estimate.
Tried this recipe?If you loved making this recipe I would appreciate it so much if you would give this recipe a star review! I’d love to see it too – snap a picture of your finished dish and share it with me on Instagram using #theworktop and tagging me @theworktop.

 

By Tina Jui
Last updated: October 31, 2017
Filed Under: Breads and Muffins, Breakfast and Brunch Recipes, Breakfast for Dinner, Collections, Cooking Style, Easter Breakfast Recipes, Father's Day Brunch Recipes, Kid Friendly, Make Ahead, On The Go, Oven, Quick and Easy Breakfasts, Quick and Easy Brunches, Seasonal, Spring Breakfast RecipesTags: bacon, cheese, grab 'n go, kid friendly, london, Make Ahead Breakfast Recipes, muffins, olive oil, oven, whole wheat, yogurt

About Tina Jui

A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Originally from California, she now lives in London. Read more about Tina Jui or drop an email to say hi.

Reader Interactions

Comments

  1. Mich says

    September 6, 2019 at 3:48 pm

    Hi, can I make these with whole wheat flour only and skip the all purpose flour? love your recipes by the way! I’ve tried the banana bread and toddler muffins and they were awesome! Also would you recommend keeping these in the freezer and if so for how long? :)

    Reply
    • Tina Jui says

      September 6, 2019 at 5:45 pm

      Hi Mich, I’m so happy to hear you enjoyed the other recipes! I haven’t tried making these savory muffins with 100% whole wheat flour, but I think that should be fine. You might need to add a bit more liquid in the batter since sometimes whole wheat flour absorbs more. Hope it works well!

      Reply
  2. Cindy Wenzel says

    June 2, 2019 at 5:26 am

    Why not greek yogurt? Just wondering.
    Thanks Cindy

    Reply
    • Tina Jui says

      June 2, 2019 at 11:48 am

      Hi Cindy, Greek yogurt is too thick and the batter will be too dry. Hope this helps.

      Reply
  3. Fernanda says

    March 20, 2019 at 3:52 am

    How do you store them if you want to eat the day after or two days later? In the friedge or at room temperature?

    Reply
    • Tina Jui says

      March 20, 2019 at 10:27 am

      Hi Fernanda, the muffins can be kept in an airtight container in the refrigerator overnight. You can gently warm them in the microwave or oven when you are ready to eat them.

      Reply
  4. Kit says

    June 28, 2018 at 4:01 am

    5 stars
    Very yummy and easy!! Thank YOU :) I did mine in all all purpose since run out of wheat flour, still good. Reduce bacon from 6 to 4, double spring onion. Def. will make it again!

    Reply
  5. Eleana says

    May 20, 2018 at 2:18 pm

    I made them today, so soft, fluffy, moist. Delicious, I will make again. Thanks for the recipe.

    Reply
  6. Ali says

    December 28, 2017 at 1:32 am

    These sound delicious! I dint Have yogurt, but I’m going to try ricotta cheese . I’ll let you know how they come out!

    Reply

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