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Savory Cheese & Veggie Muffins with Pumpkin Seeds

Savory Cheese and Veggie Muffins with Pumpkin Seeds

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These savory muffins are golden, cheesy, and packed with fresh vegetables, herbaceous notes, and a nutty crunch from pumpkin seeds. Perfect for breakfast, a snack, or a hearty addition to your brunch spread, they’re as delicious as they are easy to make.

Ingredients

Scale

Dry Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1/4 cup (35g) cornmeal (polenta)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Wet Ingredients:

  • 3/4 cup (180ml) buttermilk (or plain yogurt thinned with water)
  • 1 large egg
  • 1/4 cup (60ml) vegetable oil (e.g., sunflower or canola oil)

Add-ins:

  • 1 cup (100g) shredded cheddar cheese
  • 1/2 cup (70g) diced zucchini or spinach
  • 6 cherry tomatoes (whole or halved)
  • 2 tbsp fresh parsley or chives, chopped

Topping:

  • 2 tbsp pumpkin seeds (pepitas)
  • 1/4 cup (30g) shredded cheddar cheese (optional)

Instructions

  1. Preheat and Prepare:
    Preheat the oven to 375°F (190°C). Line a 6-cup muffin tin with parchment liners or grease lightly.
  2. Mix the Dry Ingredients:
    In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and pepper.
  3. Combine Wet Ingredients:
    In a separate bowl, whisk the buttermilk, egg, and oil until fully combined.
  4. Make the Batter:
    Pour the wet mixture into the dry ingredients and fold gently. Avoid overmixing. Add the shredded cheese, diced zucchini (or spinach), and parsley. Mix until just combined.
  5. Assemble Muffins:
    Divide the batter evenly into the prepared muffin cups, filling them about 3/4 full. Gently press a cherry tomato into the center of each muffin. Sprinkle with pumpkin seeds and extra cheese if desired.
  6. Bake:
    Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the muffins are golden.
  7. Cool and Serve:
    Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

Serving Suggestions:

  • Pair with soup or salad for a light meal.
  • Serve alongside tea or coffee for a cozy snack.

Storage & Reheating:

  • Store: Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat: Warm in a 300°F (150°C) oven for 5-8 minutes or microwave for 15-20 seconds.
  • Freeze: Wrap individually and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Tips & Tricks:

  • Let your egg and buttermilk come to room temperature for smoother mixing.
  • Avoid overmixing the batter to keep muffins light and fluffy.
  • Swap zucchini with grated carrots or bell peppers for a seasonal twist.