I don’t often bake savoury, obviously I eat normal meals like the next person. But I don’t often share savoury goods on my blog. I really am a girl with a huge sweet tooth, but now and again something will catch my eye and I will want to give it a go.


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muffins fresh out of the oven and cooling on a wire rack


I had been watching an American show on food network and they were making savoury muffins and serving them alongside a main meal. Intrigued I wanted to give it a go and see if I could turn what I would normally consider a sweet treat into a savoury one.


2 muffins stacked up with the rest still in their tin


A few experiments later and I came up with these little beauties. Cheese and onion & chive muffins, my first few attempts were far too sweet and the savoury flavours of the onion and black cracked pepper I had topped them with were clashing with the overly sweet muffin batter.


a muffin shot from above


I like to make muffins with natural yogurt, but that wouldn’t work for these. Trust me I tried it on the first attempt 🙁 so I substituted this for olive oil and I used milk to help bump up the liquid ingredients and it worked, these had a lovely moist sponge 🙂 that tasted savoury!


close up of a savoury muffin with others in the background


And for an extra little kick I topped them with a little cracked black pepper and even more cheese, the topping was lovely and golden and a little crunchy.


muffin with its liner peeled down


Each bite also has a lovely gentle onion flavour running through it to compliment the cheese and chives perfectly. I tried these with French onion soup and they went really well together. Then the following day I had one with a salad for my lunch and again I was so pleasantly surprised at how much I enjoyed a savoury muffin.


muffin with no liner


One thing I did do was to pre-fry the onions I tried them previously with the onions raw at baking stage and while nice, just not perfect. So if you’re looking for a brilliant alternative to bread for an evening meal or something a little different for your lunchbox then give these a go. They are really good while still warm out of the oven but are still good the next day.


Cheese and Onion & chive muffins | BakeThenEat.com

Cheese and Onion & Chive Muffins

A savoury muffin full of cheese, onions and chives topped with crack black pepper.
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Course: Savoury / Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Author: Emma


  • 300 grams Plain flour (All Purpose, (2 and 1/3 cups))
  • 1 tablespoon Baking powder
  • 1/2 teaspoon salt
  • 2 large onions (chopped up small)
  • 2 eggs - beaten
  • 225 millilitres milk ((a scant 1 cup))
  • 2 and 1/2 tablespoons chives finely chopped
  • 6 tablespoons olive oil
  • 100 grams cheddar - grated + a handful extra for topping ((1 cup - 7/8 for the batter the rest for topping))
  • ground black pepper to taste


  • Preheat your oven to 200C / 400F / Gas mark 4 and prep you muffin tins either with liners or by lightly greasing them.
  • Take your chopped onions and lightly fry them in 2 tablespoons of your olive oil until they are soft. Take them off the heat and leave them in your pan with the oil until you need them.
  • Mix your flour, baking powder & salt in a large mixing bowl.
  • In a smaller bowl or large jug, mix your beaten eggs, milk, chives, remaining 4 tablespoons of olive oil and black pepper (add as much or as little as you like) and mix all together.
  • Mix the wet with the dry together, stir very gently until just combined.
  • Add your grated cheese and your cooled onions and scrape any remaining oil in the pan into your muffin mix.
  • Gently mix in until everything is just combined.
  • Scoop your mixture into your prepared muffin tin. Don’t over fill your cases, a large ice cream scoop is about the perfect amount. Or fill to about 2/3rds full.
  • Sprinkle a little more grated cheese on top and if you are a pepper fan add a little more cracked black pepper too.
  • Pop them in your oven for 20 to 25 minutes until firm to the touch.
  • Leave them to cool for about 10 minutes in their tins before transferring them to a wire rack.
  • If you wish to eat them warm, still allow them to cool a little first so as to not burn your fingers.
  • These will keep in an airtight tin for 3 to 4 days.
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