Savory Mushroom and Cheese Muffins: A French-Inspired Recipe
40 minutes
1098 reads
About Savory Mushroom and Cheese Muffins: A French-Inspired Recipe
Inspired by the old French word "moufflet," meaning "soft," these Savory Mushroom and Cheese Muffins offer a delightful twist on the classic muffin. Forget sugary sweetness; these savory delights burst with the rich flavors of sautéed mushrooms, spring onions, and melty cheddar and mozzarella cheeses.Perfect for breakfast, brunch, a light lunch, or a cozy afternoon snack, these muffins are incredibly tender and moist. The combination of sautéed mushrooms, aromatic herbs, and a gooey cheese filling creates a truly unforgettable taste experience.Easy to make and even easier to enjoy, this recipe is a guaranteed crowd-pleaser. Get ready to impress your family and friends with these extraordinary mini muffins!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
For the Mushrooms and Onions
- 1 cup Button Mushrooms cubed
- 1/2 cup Spring Onions white and green parts separated
- 1 tbsp Butter melted
- 1/2 tbsp Olive Oil optional, to prevent butter from burning
For the Batter
- 2 Large Eggs
- 1/2 cup Milk
- 1/4 cup Canola Oil
- 1 cup All-Purpose Flour
- 1 tbsp Baking Powder
- 1 tsp Salt or to taste
- 1/4 cup Cheddar Cheese grated
- 1/2 tbsp Italian Seasoning
- 1/2 tbsp Basil dried
- 1/2 tbsp Pepper Flakes dried, red
- 1/2 cup Parsley chopped, fresh
For Topping
- 1/2 cup Mozzarella Cheese shredded
Instructions
Prepare the Mushrooms and Onions
- Heat melted butter (with a touch of olive oil to prevent burning) in a pan over medium heat. Add the cubed button mushrooms and white parts of the spring onions. Sauté for 4-5 minutes, seasoning with salt and Italian seasoning. Set aside.
Make the Batter
- In a large bowl, whisk together the eggs, milk, and canola oil until well combined.
Combine Wet and Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Stir in the sautéed mushrooms and onions, green parts of spring onions, parsley, basil, cheddar cheese, and red pepper flakes. Mix until everything is evenly distributed.
Bake the Muffins
- Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin. Fill each muffin cup about halfway with the batter. Sprinkle each muffin with shredded mozzarella cheese and a pinch of red pepper flakes.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm and enjoy!
Recipe Notes
Expert Tips for Perfect Savory Mushroom and Cheese Muffins
- For extra flavor, try adding a tablespoon of grated Parmesan cheese to the batter.
- Don't overmix the batter; overmixing can lead to tough muffins.
- If you prefer a spicier muffin, add more red pepper flakes.
- These muffins are best served fresh but can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
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Recipe Nutrition
Calories: 214kcalCarbohydrates: 18gProtein: 7gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gCholesterol: 1mgSodium: 380mgFiber: 1gSugar: 2g
Monika Patel
Articles: 71
4 Comments
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This looks fantastic! Appreciate the share.
Absolutely delicious! Can’t wait to try it.
What a delightful recipe! Thanks for sharing.
This looks incredible! I need to try it.