Print

One-Bowl Savoury Muffins

One-Bowl Savoury Muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Golden, fluffy, and loaded with fresh zucchini, sweet carrot, corn, and melted cheddar cheese. These 30-minute one-bowl savory muffins are the ultimate low-mess solution for wholesome weekday breakfasts, toddler lunchboxes, and quick afternoon snacks.

Ingredients

Scale
  • 2 cups (300g) plain wholemeal (wholewheat) flour
  • 2 tsp baking powder
  • ½ tsp fine sea salt
  • ¼ tsp freshly ground black pepper
  • 60g (approx. 4.25 tbsp) unsalted butter, melted and cooled slightly
  • ½ cup (125ml) whole milk (plus 1–2 tbsp extra if needed)
  • 3 large eggs, room temperature
  • 1 medium zucchini, coarsely grated (unpeeled)
  • 1 medium carrot, coarsely grated and peeled
  • 1 cup (160g) canned sweet corn kernels, well drained
  • 1 ⅓ cups (150g) sharp cheddar or tasty cheese, freshly grated

Instructions

  1. Preheat & Prepare: Heat oven to 180°C (350°F / 160°C Fan). Line a 12-cup standard muffin pan with parchment liners.
  2. Whisk Dry Mix: In a large bowl, whisk wholemeal flour, baking powder, salt, and pepper. Create a wide well in the center.
  3. Whisk Wet in Well: Pour melted butter, milk, and eggs into the center well. Whisk wet ingredients together lightly, then stir outward to combine with flour until just mixed.
  4. Fold In Produce & Cheese: Add grated zucchini, carrot, corn, and cheese. Gently fold with a spatula until evenly distributed. (Stir in 1–2 tbsp extra milk if batter seems overly dry).
  5. Fill Tin: Divide the batter evenly across the 12 muffin cups using an ice cream scoop.
  6. Bake: Bake for 15–18 minutes until golden on top and a skewer inserted in the center comes out clean.
  7. Cool & Serve: Rest muffins in the pan for 5–10 minutes, then transfer to a wire cooling rack. Serve warm.

Notes

  • Moisture Tip: Wholemeal flour brands absorb liquid differently. The batter should be thick and scoopable, not runny.
  • Storage: Store in an airtight container lined with paper towels in the fridge for up to 5 days.
  • Freezing: Freeze baked muffins in a zip-top bag for up to 3 months. Reheat directly in a 160°C (320°F) oven or air fryer for 6–8 minutes.

Find it online: https://cakeshungry.com/one-bowl-savoury-muffins/