16 Savory Spring Muffin Recipes for a Grab-and-Go Snack

Imagine you're walking through a market on a beautiful day, and you smell something amazing. You see colorful muffins that look super tasty, and you want to try them. The muffins have interesting names like Asparagus and Cheddar or Spinach and Feta, which makes you curious about what they taste like.

You can find many different kinds of savory muffins, and they're perfect for a quick snack. They're easy to eat on-the-go, and they're very delicious. Let's explore 16 yummy savory spring muffin recipes that you might love!

1. Asparagus and Cheddar Muffins

Savory asparagus and cheddar muffins perfect for springtime.

Ingredients

• 2 cups all-purpose flour
• 1 cup grated cheddar cheese
• 1/2 cup milk
• 1 large egg
• 1/2 cup chopped asparagus
• 1/4 cup melted butter
• 1 tsp salt
• 1/2 tsp baking powder

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour, cheese, and baking powder.
3. In a separate bowl, whisk together milk, egg, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the chopped asparagus.
6. Divide the batter into 12 muffin cups.
7. Bake for 20-25 minutes, or until golden brown.
8. Let cool for 5 minutes before serving.

2. Spring Onion and Rosemary Muffins

Savory muffins infused with spring onion and rosemary flavors.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 1/4 cup chopped fresh rosemary
• 1/2 cup chopped spring onions

Instructions

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together melted butter, milk, eggs, rosemary, and spring onions.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

3. Spinach and Feta Muffin Recipe

Savory spinach and feta muffins perfect for breakfast or snack.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 1 cup chopped fresh spinach
• 1/2 cup crumbled feta cheese

Instructions

1. Preheat oven to 375°F (190°C).
2. Line a 12-cup muffin tin with paper liners.
3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
4. In a separate bowl, whisk together melted butter, milk, eggs, spinach, and feta cheese.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes or until the muffins are golden brown.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

4. Bell Pepper and Goat Cheese Muffins

Savory muffins filled with bell peppers and goat cheese.

Ingredients

• 2 large bell peppers, diced
• 1 cup goat cheese, crumbled
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 cup milk
• 2 large eggs

Instructions

1. Preheat oven to 375°F (190°C).
2. Line a 12-cup muffin tin with paper liners.
3. In a large bowl, whisk together flour, baking powder, and salt.
4. In a separate bowl, whisk together melted butter, milk, and eggs.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Fold in diced bell peppers and crumbled goat cheese.
7. Divide the batter evenly among the muffin cups.
8. Bake for 20-25 minutes, or until the muffins are golden brown.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.

5. Mushroom and Thyme Savory Muffins

Savory muffins filled with sautéed mushrooms and fresh thyme.

Ingredients

• 2 cups all-purpose flour
• 1 cup grated cheddar cheese
• 1/2 cup milk
• 1/4 cup melted butter
• 2 large eggs
• 1 cup sautéed mushrooms
• 2 sprigs of fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour, cheese, and salt.
3. In a separate bowl, whisk together milk, melted butter, and eggs.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in the sautéed mushrooms and thyme.
6. Divide the batter into 12 muffin cups.
7. Bake for 20-25 minutes, or until the muffins are golden brown.
8. Remove from the oven and let cool for 5 minutes.

6. Roasted Garlic and Kale Muffins

Savory muffins filled with roasted garlic and kale.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 2 cloves roasted garlic, minced
• 1 cup chopped kale

Instructions

1. Preheat oven to 375°F (190°C).
2. Line a 12-cup muffin tin with paper liners.
3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
4. In a separate bowl, whisk together melted butter, milk, eggs, roasted garlic, and chopped kale.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

7. Carrot and Ginger Muffin Delights

Carrot and ginger muffins are a delicious spring treat.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup grated carrots
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 375°F (190°C).
2. Line a 12-cup muffin tin with paper liners.
3. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, ginger, and salt.
4. In a large bowl, whisk together melted butter, grated carrots, eggs, and vanilla extract.
5. Add the dry ingredients to the wet ingredients and stir until just combined.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

8. Zucchini and Parmesan Muffin Bites

Savory zucchini and parmesan muffin bites perfect for a spring snack.

Ingredients

• 1 cup grated zucchini
• 1/2 cup grated parmesan cheese
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon baking powder
• 1/2 cup milk
• 1 large egg
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour, cornmeal, salt, pepper, and baking powder.
3. In a separate bowl, whisk together milk, egg, and olive oil.
4. Add the grated zucchini and parmesan cheese to the wet ingredients and stir to combine.
5. Add the dry ingredients to the wet ingredients and stir until just combined.
6. Divide the batter into 12 mini muffin cups.
7. Bake for 12-15 minutes, or until the muffin bites are golden brown.
8. Allow the muffin bites to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

9. Leek and Potato Savory Muffins

Savory muffins filled with leeks and potatoes, perfect for a spring breakfast.

Ingredients

• 2 large leeks, chopped
• 2 large potatoes, peeled and diced
• 1 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup butter, melted
• 1 cup milk
• 2 large eggs

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sauté the chopped leeks and diced potatoes until they are tender.
3. In a large bowl, whisk together the flour, baking powder, and salt.
4. Add the melted butter, milk, and eggs to the bowl and stir until just combined.
5. Fold in the cooked leeks and potatoes.
6. Divide the batter evenly among 12 muffin cups.
7. Bake for 20-25 minutes, or until the muffins are golden brown.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

10. Capers and Sun-Dried Tomato Muffins

Savory muffins filled with capers and sun-dried tomatoes.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 1/4 cup chopped capers
• 1/2 cup chopped sun-dried tomatoes

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together melted butter, milk, and eggs.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in chopped capers and sun-dried tomatoes.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

11. Broccoli and Cheddar Muffin Recipe

Savory broccoli and cheddar muffins perfect for breakfast or snack.

Ingredients

• 2 cups all-purpose flour
• 1 cup grated cheddar cheese
• 1/2 cup milk
• 1/4 cup melted butter
• 2 large eggs
• 1 cup broccoli florets
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour, cheese, and salt.
3. In a separate bowl, whisk together milk, melted butter, and eggs.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in broccoli florets.
6. Divide batter into 12 muffin cups.
7. Bake for 20-25 minutes or until golden brown.
8. Let cool for 5 minutes before serving.

12. Herb and Garlic Muffin Medley

Savory herb and garlic muffins perfect for springtime snacks.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 2 tablespoons chopped fresh rosemary
• 2 cloves garlic, minced
• 1/4 cup grated cheddar cheese

Instructions

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together melted butter, milk, eggs, rosemary, and garlic.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the grated cheddar cheese.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes or until the muffins are golden brown.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

13. Butternut Squash and Sage Muffins

Butternut Squash and Sage Muffins are a delicious fall treat.

Ingredients

• 1 large butternut squash
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1/2 cup plain Greek yogurt

Instructions

1. Preheat the oven to 375°F (190°C).
2. Peel, de-seed, and dice the butternut squash into 1-inch cubes.
3. In a large skillet, heat the olive oil over medium heat and sauté the onion and garlic until softened.
4. Add the diced butternut squash, salt, pepper, and dried sage to the skillet and cook until the squash is tender.
5. In a large bowl, whisk together the flour, sugar, baking powder, and baking soda.
6. In a separate bowl, whisk together the melted butter, egg, and Greek yogurt.
7. Add the cooked butternut squash mixture to the wet ingredients and stir to combine.
8. Add the dry ingredients to the wet ingredients and stir until just combined.
9. Divide the batter evenly among 12 muffin cups.
10. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

14. Caramelized Onion and Blue Cheese Muffins

Savory muffins filled with caramelized onions and blue cheese.

Ingredients

• 2 large onions
• 2 tablespoons butter
• 1 cup blue cheese crumbles
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 1 large egg

Instructions

1. Preheat oven to 375°F (190°C).
2. Caramelize the onions in butter until golden brown.
3. In a large bowl, whisk together flour, baking powder, and salt.
4. In a separate bowl, whisk together milk and egg.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Fold in the caramelized onions and blue cheese crumbles.
7. Divide the batter into 12 muffin cups.
8. Bake for 20-25 minutes or until a toothpick comes out clean.

15. Green Chili and Corn Muffin Treats

Savory muffins filled with green chili and corn, perfect for spring.

Ingredients

• 2 cups all-purpose flour
• 1 cup cornmeal
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup buttermilk
• 2 large eggs
• 1 cup diced green chilies
• 1 cup frozen corn kernels

Instructions

1. Preheat the oven to 375°F (190°C).
2. Line a 12-cup muffin tin with paper liners.
3. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
4. In a separate bowl, whisk together melted butter, buttermilk, eggs, green chilies, and corn kernels.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

16. Pumpkin and Spinach Savory Muffins

Savory muffins filled with pumpkin and spinach, perfect for a healthy snack.

Ingredients

• 1 cup pumpkin puree
• 1 cup fresh spinach leaves
• 1 1/2 cups all-purpose flour
• 1/2 cup grated cheddar cheese
• 1/2 cup milk
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon baking powder

Instructions

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a blender or food processor, puree the spinach leaves until well chopped.
3. In a large bowl, whisk together the flour, cheese, and baking powder.
4. In a separate bowl, whisk together the pumpkin puree, milk, egg, salt, and pepper.
5. Add the chopped spinach to the pumpkin mixture and stir to combine.
6. Add the wet ingredients to the dry ingredients and stir until just combined.
7. Divide the batter evenly among the muffin cups.
8. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Conclusion

You'll be on a roll with these savory muffin recipes, taking your spring snacking to the next level. With a plethora of flavors, you'll hit the nail on the head, finding the perfect combination to satisfy your cravings, and they're sure to be the icing on the cake for a quick breakfast or afternoon pick-me-up.