Savory Vegetable Muffins

4.92 from 12 votes

Savory Vegetable Muffins

Start your day right with these easy-to-make Savory vegetable muffins. These soft, light and delicious muffins packed with cheese, veggies, and aromatics are 'THE' perfect grab-and-go breakfast that tastes ah-mazing!

Prep: 10

Cook: 25

Total: 35

Course: Breakfast

Cuisine: Nut-free, Vegetarian

Servings:

Calories: 212kcal

Author: Ruchi

Ingredients

DRY INGREDIENTS

1½ cups All purpose flour
1 tablespoon Baking powder
¾ tablespoon Sugar
1 teaspoon Salt
1 tablespoon Italian Herb Seasoning

WET INGREDIENTS

¼ cup + 3 tablespoons Buttermilk
2 teaspoons Yogurt
¼ cup Melted butter
1 cup Shredded cheese

VEGETABLES

3 tablespoons Finely chopped Red bell peppers
3 tablespoons Finely Chopped onions
1 tablespoon Chopped black olives
1 tablespoon Dried green cilantro

US Customary - Metric

Instructions

Get your oven ready. Preheat the oven to 350°F. Line a muffin tray with liners and set it aside.
Peel and finely chop the onions, olives, and bell peppers.
Now, wrap the chopped vegetables in between two paper towel sheets. The paper towel will soak up all the moisture from the vegetables. Extra moisture in veggies will make the dough difficult to bind.
Combine flour, baking powder, Italian herb seasoning, salt, and sugar to a large mixing bowl.
Add butter to the flour.
Add cheese.
Mix until the dough looks like a crumble topping.
Add chopped vegetables and cilantro to the dough.
Slowly incorporate buttermilk and yogurt into the mix and knead until it forms a dough.
Divide the dough into 8 equal-sized balls and add the dough balls to the muffin liners. Bake in a preheated oven for about 20-25 minutes or until the toothpick inserted comes out clean. Allow the muffins to cool in the liners for 5-10 minutes.
Then transfer them to a wire rack until firm.
Serve it hot with the dipping sauce of your choice.

Notes

Tips to make the best Savory Vegetable Muffins

Here are some of my helpful hack to help make light and fluffy vegetable muffins –

» Ensure to pat dry the vegetables – Whatever veggies you choose to add to vegetable muffins, make sure they are dry and have no moisture in them. Extra moisture in veggies will make the dough difficult to bind.

» Customize – muffins are like a mom’s secret food where she can sneak in any vegetable to fit your child’s diet without an eye roll. Finely chop or grate the vegetables, soak the extra moisture, and add them to the muffins.

These savory vegetable muffins taste so much better with chunks of vegetables in every bite, and even the picky eaters will not know the difference. I know it doesn’t sound right, but when it comes to making your kid eat a healthy diet, moms have to try every little trick up their sleeves.

» Bake it as a loaf – Instead of doing muffins; you can bake the same recipe into a 9×5 loaf pan for 30-40 minutes or until the toothpick comes out clean.

» Add buttermilk slowly – Add buttermilk as needed and knead until it forms a dough. Once the dough starts to look like a crumble, add vegetables to it.

» Grease the muffin cups lightly with a cooking spray for an easy slide out. Alternatively, you can use muffin liners. Grease them with a cooking spray too.

» Don’t overbake – Once the top starts to brown, you can broil these muffins for 2-3 minutes. Keep an eye on the vegetable muffins while broiling as they may burn.

» Muffins will still be soft when fresh out of the oven. Allow them some “Me time” (time to cool), and they will firm up as they cool. Unwrapping or removing them from the muffin tray while they are still hot may cause them to break into pieces. So, let the muffins cool completely before you remove them from the tray.

» Do not let the muffin sit in the baking tray for long – 5-7 minutes at the max. Then transfer to a wire rack until firm. Leaving them to rest in the baking tray will make the base soggy.

» Double the recipe – You can easily double or triple the recipe to feed a large gathering. Change the serving size in the recipe card below, and it will adjust the ingredients according to your need.

Nutrition