savory muffin recipe
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Ideally, picnic fare is easily portable, not overly messy, and able to be eaten without utensils. Pressed picnic sandwiches definitely fit the bill, as does fried chicken, but if you prefer more of a graze-able spread of smaller bites, add savory muffins to your picnic basket along with other nibbles. They’re a fun and convenient alternative to a loaf of bread, since there’s no slicing required once you reach your spot, and you can mix anything you like into the muffins, from vegetables to meat and cheese.

You can also use your muffin tin to make lots more marvelous things, like mac and cheese bites and mini meatloaves, but for now, let’s stick to slightly more traditional baked goods, with a savory twist. Just as with savory cheesecakes and savory shortcakes, there’s a lot of room to play around with the general format.

Related Reading: The Best Picnic Baskets for Summer

Get Creative with Add-Ins

Whether you base your savory muffins on flour (regular, whole wheat, or gluten-free) or cornmeal, feel free to get creative with the add-ins; you can use any given recipe as a guide and switch out the types of cheese, spices, herbs, veggies, or meat called for as you please. Try prosciutto instead of bacon, or smoked gouda instead of cheddar. Mix in sauteed mushrooms, or chopped black olives, even apples for a little sweet with your savory. Add fresh herbs with abandon.

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Gild the Lily with Flavored Butter

Most of these savory muffins don’t need anything in the way of spreads, but a little butter almost never hurts, and you can make it a flavored compound butter if you want to intensify or complement your baked goods’ flavor profile. Just soften a half or whole stick of regular butter, then mix in whatever you like (garlic, herbs, cracked pepper, cheese…); if you want to be fancy, you can form the butter into a disc or log in a piece of plastic wrap, but keeping it in a small bowl is also fine.

Transporting Your Muffins

To transport your muffins, if you think you can keep them safely nestled on top of everything else, just transfer them to a plate or small basket and wrap it well—but if you’re concerned they might shift and get smashed, you can use a heavy-duty cupcake carrier to protect them. (Some cupcake pans even come with snap-on lids complete with carrying handles; I have one and it’s fantastic.)

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Savory Muffin Recipes

Start looking and you’ll find tons of savory muffin recipes to make, or to use as starting points. Here’s one batch of examples.

Fresh Corn and Basil Muffins

Sweet corn kernels and spicy basil add perfect pops of fresh summer flavor to cornbread muffins. Get the Fresh Corn and Basil Muffins recipe.

Feta Basil Roasted Pepper Muffins

Salty feta, fresh basil, and sweet roasted red peppers stud these buttermilk muffins with bursts of flavor. Like any savory muffin, these are just as good alongside a weeknight dinner as they are packed on a picnic. Get the Feta Basil Roasted Pepper Muffins recipe.

Broccoli Cheddar Muffins

A whole wheat and white flour blend is enriched with a little Greek yogurt, plus cheddar cheese, chopped broccoli, and Canadian bacon, with a bite from black pepper. Get the Broccoli Cheddar Muffins recipe.

Pesto Spinach Muffins

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Pesto and spinach make for a lovely green muffin (if you want it meatier, try spinach with feta and ham), that’s hiding a little mozzarella and has a healthy dose of olive oil in the dough too. These would go well with sun-dried tomato butter. Get the Pesto Spinach Muffins recipe.

Low Carb Cheesy Garlic Bread Muffins

For a low-carb, gluten-free take, try cheesy cauliflower muffins, or bake these mozzarella-packed garlic bread-inspired muffins with almond flour and fresh parsley. Get the Low Carb Cheesy Garlic Bread Muffins recipe.

Caramelized Onion, Smoked Cheese, and Bacon Muffins

Crumbled bacon makes a great muffin mix-in, paired with all sort of other flavors (like blue cheese), but these amplify the bacon flavor with smoked cheese, with rich ribbons of sweetness in the form of caramelized onions. Cubing some of the cheese means you get pleasantly chewy pockets to contrast the crisp bacon on top. Get the Caramelized Onion, Smoked Cheese, and Bacon Muffins recipe.

Jalapeño Popper Cheese Muffins

If you really love cheese, these include grated cheddar in the batter (along with diced jalapeños), and a cream cheese stuffed center. Take a cue from these spicy cornbread muffins and try mixing in a little cooked, crumbled, and well-drained chorizo too. Get the Jalapeño Popper Cheese Muffins recipe.

Pepperoni Pizza Muffins

Who says you can’t have pizza on a picnic? It’s easy to do when you turn it into pepperoni-flecked muffins. If you can’t realistically transport pizza sauce with you for dipping, try mixing some chopped sun-dried tomatoes right into the batter. Get the Pepperoni Pizza Muffins recipe.

Bacon Egg Breakfast Muffins

There are a lot of breakfast muffins that skew savory—see salmon dill muffins (spread with a little cream cheese for a bagel-and-lox kind of bite) or sausage pancake muffins—but these are particularly impressive, what with whole hard boiled eggs baked into the middle of each muffin. You can also make them runnier if you prefer. Either way, these would be great for a make-ahead camping breakfast or morning hike. Get the Bacon Egg Breakfast Muffins recipe.

Savory Spiced Sour Cream Zucchini Muffins

Onion and garlic powder, smoked paprika, and black pepper punch up these tender sour cream zucchini muffins, which are a great way to use up summer squash when it’s abundant. Get the Savory Spiced Sour Cream Zucchini Muffins recipe.

Leek and Parmesan Muffins

Sauteed leeks and Parmesan make for simple savory muffins that are perfect as-is, but easy to add to as well; try mixing in a small amount of chopped prosciutto and/or herbs like basil or rosemary for starters. Get the Leek and Parmesan Muffins recipe.

Read More: The Ultimate Guide to Picnics

Header image courtesy of Jackie Kimura / EyeEm / Getty Images

Jen is an editor at Chowhound. Raised on scrapple and blue crabs, she hails from Baltimore, Maryland, but has lived in Portland (Oregon) for so long it feels like home. She enjoys the rain, reads, writes, eats, and cooks voraciously, and stops to pet every stray cat she sees. Continually working on building her Gourmet magazine collection, she will never get over its cancellation. Read more of her work.
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