Savory Veggie Muffins

Ingredients

• 190 g (1 1/2 cups)plain flour
• 150 g (1 cup), about 1 medium courgettegrated courgette
• 110 g (1 cup), about 2 medium carrotsgrated carrots
• 75 g (1/2 cup)finely diced red pepper
• 50 g (1/2 cup)finely chopped spring onions
• 110 g (1 cup), plus extra for toppinggrated mature Cheddar
• 2 largeeggs
• 160 ml (2/3 cup)milk, whole or 2% recommended
• 80 ml (1/3 cup)vegetable oil or melted unsalted butter
• 2 teaspoonsbaking powder
• 1/2 teaspoonbicarbonate of soda
• 1 teaspoondried Italian herbs, or a mix of oregano, basil and thyme
• 1/2 teaspoongarlic powder
• 1/2 teaspoonsalt
• 1/4 teaspoonblack pepper

Instructions

1. 1

   Preheat and prepare

   Heat the oven to 200°C. Grease a standard 12-hole muffin tin thoroughly with butter or oil, or line it with paper cases.

2. 2

   Prepare vegetables

   Grate the courgette, put it in a clean tea towel or several layers of kitchen paper and squeeze firmly over the sink to remove excess water. Grate the carrots and finely dice the red pepper and spring onions.

3. 3

   Mix dry ingredients

   In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, black pepper, garlic powder and dried herbs.

4. 4

   Coat vegetables and cheese

   Add the squeezed courgette, carrots, red pepper, spring onions and 1 cup of grated Cheddar to the flour mixture. Toss with a spatula or your hands until evenly coated.

5. 5

   Whisk wet ingredients

   In a separate medium bowl, whisk the 2 eggs until light and frothy. Whisk in the milk and vegetable oil or melted butter until combined.

6. 6

   Fold the batter

   Pour the wet mixture into the bowl of dry ingredients and vegetables. Fold gently with a rubber spatula just until the flour streaks disappear; the batter should remain thick and lumpy.

7. 7

   Fill the muffin tin

   Divide the batter evenly between the 12 prepared muffin cups, filling each almost to the top.

8. 8

   Add the topping

   Sprinkle extra grated Cheddar over the batter in each cup.

9. 9

   Bake the muffins

   Bake at 200°C for 20–25 minutes, until risen and deep golden on top. A wooden skewer or toothpick inserted into the centre should come out clean or with a few moist crumbs, but no wet batter.

10. 10

    Cool before serving

    Leave the tin on a wire rack for 5–10 minutes, then transfer the muffins directly to the rack to cool completely. Serve warm or at room temperature.

What are savoury vegetable muffins?

Savoury muffins are individual bakes made with a flour-based batter rather than the sweet flavours often associated with muffins. They fit into the wider tradition of quick breads, which use raising agents such as baking powder instead of yeast.

This version combines colourful vegetables, herbs and mature Cheddar. Coating the vegetables and cheese in the dry ingredients before adding the wet mixture helps distribute them through each muffin.

Nutrition and macros by portion

The nutrition label shows one serving as written: 195 calories, 8g protein, 16g carbs, 0g fat.

The flour and vegetables provide most of the carbohydrate, while the eggs and Cheddar contribute protein. The cheese and the choice of oil or butter provide much of the fat. Pair a muffin with a fresh salad or extra vegetables to make a more balanced plate.

The vegetables make a difference

Courgette: Grating it helps it blend into the batter, but squeezing it firmly is important because excess water can leave the muffins heavy or damp.

Carrot and pepper: Grated carrot brings a mild sweetness, while finely diced red pepper adds small, colourful pieces. Keeping the pieces small helps them sit evenly in the batter.

Spring onions: Their mild flavour complements the cheese and herbs without overpowering the other vegetables.

Choosing the cheese and fat

Cheddar: Mature Cheddar gives the muffins a pronounced savoury flavour. Some is mixed through the batter, while extra on top bakes into a golden cheese crust.

Oil or butter: Vegetable oil keeps the crumb moist, while melted unsalted butter contributes a distinct buttery flavour. Use either one in the stated amount.

Keep the mixing gentle

Dry mixture: Whisk the flour and raising agents together so they are distributed throughout the batter. Tossing the vegetables and cheese in this mixture helps spread them through the muffins.

Wet mixture: Whisk the eggs, milk and oil or melted butter separately, then fold them into the dry mixture. Stop as soon as the visible flour streaks disappear; a lumpy batter is expected.

Check for doneness

Bake the filled tin at 200°C for 20–25 minutes. Look for muffins that have risen and turned deep golden on top, and test the centre with a wooden skewer or toothpick.

A clean skewer or one with a few moist crumbs means they are ready; wet batter means they need more time. Let them stand in the tin for 5–10 minutes before moving them to a wire rack so the bases do not sit in trapped steam.

Serving ideas

These muffins are handy warm or at room temperature. Pair them with a green salad or a bowl of soup for a simple lunch, or serve them alongside eggs for breakfast.

If serving them as part of a larger meal, add fresh vegetables or fruit on the side for a contrast to the cheesy, tender crumb.

Recipe notes & tips

• Squeeze the grated courgette firmly to remove as much excess water as possible.
• Grate the vegetables and dice the pepper and spring onions before mixing the batter.
• Coat the vegetables and cheese evenly in the dry ingredients before adding the wet mixture.
• Fold only until the flour streaks disappear to avoid a tough crumb.
• Fill the muffin cups almost to the top and divide the batter evenly for consistent baking.
• Use the skewer test as well as the golden colour to check that the centres are baked.

Variations

• Change the herbs: Use a mix of oregano, basil and thyme if you do not have Italian herb seasoning.
• Use butter: Replace the vegetable oil with the same amount of melted unsalted butter for a buttery flavour.
• Try another cheese: Swap the mature Cheddar for another firm, grated cheese with a savoury flavour.
• Adjust the vegetables: Keep the total amount similar if substituting another finely chopped or grated vegetable.
• Add extra topping: Scatter more Cheddar over the muffin cups before baking for a more pronounced cheese crust.

Common mistakes to avoid

• Wet courgette: Squeeze it firmly in a clean towel so excess moisture does not make the muffins soggy.
• Overmixed batter: Fold only until the flour streaks disappear to help keep the crumb tender.
• Uneven portions: Divide the batter evenly among all 12 cups so the muffins bake at a similar rate.
• Skipping the skewer test: Check the centre of a muffin and continue baking if wet batter clings to the skewer.
• Leaving muffins in the tin: Transfer them to a wire rack after 5–10 minutes to prevent steam from softening the bottoms.

How to store

Let the muffins cool completely, then store them in an airtight container in the fridge and eat within 3–4 days. Reheat in the oven until warmed through, or use a microwave for a quick portion.

Frequently asked questions