Savory Vegetable Muffins easy and delicious recipe for a burst of Flavor and Color
The vegetable muffins are delightful savory cakes, simple to prepare and perfect for any occasion. Ideal as a tasty appetizer, accompanied by a cheese board, they are also a great option for an aperitif with friends or a party buffet. And why not, even an original alternative to bread!
For the preparation of these muffins, you can use any seasonal vegetables you like, and if you want to make them even tastier, simply sauté the vegetables first in a pan with a drizzle of oil and some herbs.
There are so many savory muffin recipes, I decided to prepare them in a vegetarian version with zucchini, provolone, corn, and tomato paste. A rich and colorful version: the tomato paste will make the dough a nice red.
But how is the dough prepared? Nothing could be simpler: we will only need bowls and electric whisks to mix all the ingredients and achieve a smooth and homogeneous result. The peculiarity of these savory muffins, compared to other recipes, is the presence of ricotta, which makes them tastier and very soft.
Once all the ingredients are combined and our dough is obtained, we will move on to the filling, mixing well to distribute it.
So, what do you think? Would you like to try these super delicious savory muffins? And if you want, you can customize them as you like by adding or substituting the filling ingredients. I forgot you can bake Savory Muffins in the Air Fryer! (see at the end of the recipe)
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Energy 258.21 (Kcal)
- Carbohydrates 14.68 (g) of which sugars 1.18 (g)
- Proteins 9.26 (g)
- Fat 18.57 (g) of which saturated 5.47 (g)of which unsaturated 12.27 (g)
- Fibers 0.68 (g)
- Sodium 221.64 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Savory Muffins Recipe
- 3/4 cup all-purpose flour
- 3/8 cup ricotta
- 2 eggs
- 1/3 cup vegetable oil
- 1 tbsp grated Grana Padano cheese
- 1 tsp fine salt
- 1/2 tsp sugar
- 1 tsp instant yeast for savory baking
- to taste tomato paste
- 1 zucchini
- 2.5 oz provolone cheese
- 1.75 oz canned sweet corn, drained
- 1 red bell pepper (small)
Tools
- Bowl
- Grater
- 12 Muffin Liners
- Muffin Pan
Savory Muffins Step-by-Step Recipe
Once your Savory Muffins with Vegetables are ready, you can choose to bake them in the oven or the air fryer. Below you will find both cooking methods.
In a bowl, beat the eggs with the grated cheese, salt, and sugar. Add the ricotta and oil, continuing to stir. Incorporate the flour and finally the yeast.
Add the tomato paste to the dough. Mix well, then add the zucchini grated with a large-hole grater, the provolone, corn, and bell pepper.
Pour the batter into the muffin liners, filling them about 3/4 full. Bake in a convection oven at 340°F or in a static oven at 355°F for 25-30 minutes. Let the muffins cool slightly before enjoying.
To bake your savory muffins in the air fryer, I recommend setting the temperature to 320°F and the cooking time to around 19-20 minutes. Remember to preheat the air fryer, not to overlap the muffins in the basket, and to check the cooking after about 15 minutes, adjusting the times if necessary to achieve even browning and complete cooking.
STORAGE:
The savory muffins can be stored in the refrigerator, in an airtight container, for 2-3 days.
INGREDIENT NOTES: Benefits and Alternatives
ZUCCHINI: These summer vegetables add moisture and a delicate sweetness to the muffins. Rich in water, B vitamins, and potassium, they are light and digestible. You can replace zucchini with diced cucumbers (for more freshness) or diced pumpkin (for a sweeter taste and softer texture). Even zucchini flowers, cut into strips, are a great seasonal addition.
RED BELL PEPPERS: With their sweet taste and crunchy texture once cooked, red bell peppers are an excellent source of vitamin C and carotenoids. They give the muffins a nice vibrant color. You can use yellow or orange peppers to vary the color and taste slightly. Even diced eggplants, previously grilled or sautéed to remove bitterness, are a good substitution, adding a meatier texture.
CORN: Corn kernels add a sweet note and a pleasant “popping” texture. It is a good source of fiber and complex carbohydrates. You can use fresh corn cut from the cob (especially in season) or canned corn. Alternatively, fresh, canned, or frozen peas add a similar sweetness and color. Even chopped green beans can be an option.
TIPS FOR PREPARING SAVORY MUFFINS
1 – Uniform Cutting of Vegetables: Make sure to cut the vegetables into similar-sized cubes. This will ensure even cooking inside the muffins.
2 – Remove Excess Liquid: If using vegetables with a lot of water (like zucchini), sautéing them briefly in a pan to evaporate some of the excess liquid before adding them to the batter. This will prevent the muffins from becoming too moist.
3 – Ingredient Temperature: Ideally, ingredients like eggs and ricotta should be at room temperature. This promotes better emulsification and a more homogeneous dough.
4 – Do Not Overwork the Dough: Mix the ingredients only until they are just combined. Overworking the dough can make the muffins gummy.
5 – Fill Muffin Liners Properly: Fill the liners about 3/4 full. This will leave room for the batter to rise during baking without overflowing.
6 – Toothpick Test: To check doneness, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are ready. If there are moist residues, extend the baking time by a few minutes.
7 – Gradual Cooling: After baking the muffins, let them cool in the pan for a few minutes before transferring them to a rack to cool completely. This prevents the base from becoming soggy.
FILLING VARIATIONS FOR SAVORY MUFFINS RECIPE
1 – Muffins with Zucchini, Brie, and Herbs: Ingredients: 2 small zucchinis, diced, lightly salted and squeezed, 1.5 oz brie cheese, Fresh chopped herbs (mint, marjoram, basil). Procedure: Sauté the zucchini in a pan with a drizzle of oil until tender. Mix the zucchini with diced brie and herbs. Add the mixture to the muffin base batter.
2 – Amatriciana Muffins: Ingredients: 2.8 oz pancetta or guanciale, browned and crispy, 1.5 oz grated Pecorino Romano, 3 tablespoons tomato paste, Chili pepper (optional). Procedure: Brown the pancetta or guanciale until crispy. Mix the pancetta with Pecorino, tomato paste, and chili pepper (if used). Add the mixture to the muffin base batter.
3 – Muffins with Mortadella and Caciottina: Ingredients: 1.75-2.8 oz cubed mortadella, 1.5 oz caciottina cheese. Procedure: Dice the mortadella and caciottina. Mix the cubes of mortadella and caciottina. Add the mixture to the muffin base batter.
4 – Muffins with Olives, Sun-dried Tomatoes, and Feta: Ingredients: 2.8 oz feta cheese, 3 sun-dried tomatoes in oil, 5 pitted black olives. Procedure: Chop the sun-dried tomatoes and olives. Crumble the feta. Mix all the ingredients and add them to the batter.
5 – Muffins with Ham and Cheese: Ingredients: 3.5 oz diced cooked ham, 4.2 oz diced provolone or scamorza cheese. Procedure: Dice the cooked ham and cheese. Mix and add to the batter.
6 – Muffins with Smoked Salmon: Ingredients: 7 oz smoked salmon, Fresh mint or chopped chives. Procedure: Cut the salmon into strips. Mix the salmon with mint or chives. Add to the batter.
Tasty Ideas for Delicious Pairings
Yogurt and Herb Sauce: Greek yogurt, chopped fresh herbs (chives, parsley, mint), a drizzle of extra virgin olive oil, salt, and pepper.
Cream Cheese Sauce: Cream cheese, a bit of milk to soften, herbs, a grating of lemon.
History and Curiosity:
The origin of the name “muffin” is uncertain, it is thought it may derive from the French “moufflet” (soft bread) or the German “muffen” (small cakes). Savory muffins, as we know them today, developed in the United States in the 19th century, from traditional English recipes. They have become popular worldwide, appreciated for their versatility and ease of preparation.
FAQ (Questions and Answers)
Can I freeze savory muffins?
Yes, they can be frozen. Allow them to cool completely, then wrap individually in plastic wrap and place in a food bag. They can be kept in the freezer for about 2 months.
Can I use other vegetables?
Absolutely yes! You can use carrots, eggplants, mushrooms, or any other seasonal vegetables.
Can I replace provolone with another cheese?
Of course, you can use mozzarella, scamorza, or your favorite cheese.
