Savory Easter Colomba and Soft Savory Muffins: One dough, zero rising, and success is served! If you’re looking for an original idea for an Easter appetizer that looks impressive but is “stress-free”, this is the recipe for you. With a single base dough made from 500 g of flour, we’ll prepare a very soft savory Colomba and soft savory muffins, perfect to serve at the table or to tuck into your Easter Monday picnic basket. A very clever solution for those short on time who don’t want to give up the taste of homemade.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 10
- Cooking methods: Electric oven, Oven
- Cuisine: Italian
- Seasonality: Easter, Spring
Ingredients
This is the classic savory Colomba recipe reworked to be even more practical: Yield: 1 Colomba (500 g / ~1.1 lb) + 4 Muffins or a single 750 g (~1.65 lb) pan
- 4 cups 00 flour (type 00)
- 4 eggs (medium)
- 1 1/4 cup milk (warm)
- 2/3 cup sunflower oil
- 3/4 cup grated Parmesan (about 2.5 oz (70 g))
- 1 sachet instant baking powder for savory preparations (about 1 tbsp (16 g) – 1 sachet)
- to taste salt
- to taste pepper
- 7 oz speck (diced)
- 7 oz smoked scamorza cheese (or other soft, melty cheese)
Also discover my Quick Almond Colomba: Soft and No-Rise (Clever Recipe)
Tools
Few tools, maximum yield! You don’t need a stand mixer or advanced pastry skills. For this recipe we’ll use tools everyone has in the kitchen, making the process smooth and quick like busy moms love.
- 1 Bowl large bowl
- 1 Whisk hand whisk or a fork
- 1 Spatula spatula or a wooden spoon
- 1 Colomba mold 500 g colomba mold
- 1 Colomba mold 750 g colomba mold
- 4 Muffin cups muffin liners
Why you’ll love this recipe
Quick savory Colomba: Thanks to the use of instant baking powder, this recipe has no long rises. Mix, bake and you’re done!
Smart 2-in-1 dough: With a single preparation you get the centerpiece for lunch and single portions for the outing.
Guaranteed result: A stuffed savory Colomba full of flavor that stays soft for days.
Steps
From bowl to oven in 10 minutes! The secret of this preparation is speed: we will combine the liquids with the dry ingredients and enrich everything with a tasty filling. No folds or hours of waiting, just the irresistible aroma that will fill your home during baking.
1. Liquid mix: In a bowl combine the eggs, oil and milk and mix quickly.
2. Dry base: Add the Parmesan, salt, pepper and incorporate the sifted flour with the instant baking powder.
3. The filling: Fold the diced speck and scamorza into the batter.
4. In the mold: Pour two-thirds of the batter into the colomba mold and the remainder into the muffin cups.
5. Finish: Sprinkle the surface generously with grated Parmesan for a golden crust.
6. Baking: Bake at 356°F (Muffins 20-25 min / Colomba 40-45 min).
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Storage, Notes, Tips and Variations for your Savory Easter Colomba and Soft Savory Muffins
Storage: Wrap the Colomba in aluminum foil or seal it in a food bag. It stays soft for 2-3 days at room temperature.
Tip: If the surface darkens too much during baking, cover it with foil after the first 25 minutes.
Variations: Try the vegetarian version with pitted olives, sun-dried tomatoes and feta cubes.
Savory Easter Colomba and Soft Savory Muffins: the clever, quick single dough
FAQ (Questions & Answers) Savory Easter Colomba and Soft Savory Muffins
All your doubts solved in one click! Worried it won’t rise or want to change the filling? Here are answers to the most common questions to guarantee a perfect result on the first try.
Can I use fresh yeast instead of instant baking powder?
Yes, but you will need to let the dough rise in the mold until doubled (about 2 hours) before baking.
Does the Colomba stay soft the next day?
Absolutely yes! Thanks to the oil in the dough, it remains cloud-soft if stored properly.
Can I replace the speck with something else?
Of course! You can use cooked ham, salami or even sautéed vegetables like zucchini or bell peppers.
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