Favourful Savoury Muffins

I’ve been making one or other version of this recipe for a few years now. Initially, it was a recipe I found in a local cookbook, and as a young baker, I followed the recipe to the letter.

Then sometime last year, I rediscovered it and tried my had at veganising the original. I did away with strict measurements, and used herbs and veggies I thought would work even better, and depending on what we had in our fridge and pantry, that’s how I’ve been making it ever since. I know however, that many of you prefer recipes that call for specific, full-proof quantities, so when I decided to bake a batch yesterday, I thought I’d measure everything to make an official recipe. And I’m really pleased to say that I’ve perfected it, and thanks to all of you, I now have a proper recipe to follow from here on out.



These muffins are:

– packed with flavour and veggies in every bite,

– incredibly soft, light and moist,

– easily adaptable to include/exclude herbs, spices and veggies to suit your personal preferences,

– keep well, so can be made ahead of time,

– a great option for serving as an appetizer, or to take along to gatherings;

– can also be popped into lunchboxes for snacking.



Some notes about this recipe:

  • Aquafaba is the brine found in canned chickpeas or any other variety of white beans. This is used as an egg replacement.
  • I’ve opted to use unsweetened soy milk in this recipe, because it is fuller and richer than it’s nut milk counterparts. It also happens to be cheaper and more accessible. Don’t worry if you don’t enjoy the taste of soy milk – you won’t be able to detect the milk’s flavour in the baked product anyway.
  • You may substitute the veggies and herbs as desired, but keep to the same/similar quantities to ensure that the recipe still works.
  • The recipe calls for nutritional yeast. While it isn’t a critical part of the recipe, it definitely adds to the flavour profile, to provide a more tasty product. Should you choose to omit this, the recipe will still work, but I’d strongly suggest tasting the batter for saltiness and flavour.


I hope you enjoy these muffins as much as we do!

With love,



Print Recipe
Flavourful Savoury Muffins
Wet ingredients
Dry ingredients
Vegetable medley
Wet ingredients
Dry ingredients
Vegetable medley
  1. Dice all vegetables and set aside, then preheat oven to 180°C.
  2. In a separate bowl, whisk all wet ingredients together.
  3. Measure out flour and baking powder, and sift directly into wet ingredients.
  4. Add the rest of the dry ingredients to the mixture, and stir to form a dough. Do not over-mix.
  5. Gently fold veggies into dough mixture. You should be left with a thick, wet batter. If the batter seems too dry or heavy, add no more than one tablespoon of soy milk and mix again.
  6. Divide batter into a greased muffin pan making sure to fill each cup. Then top with faux egg glaze. The glaze is optional, but will help the muffins achieve that shiny, golden-brown finish.
  7. Bake for 20 minutes or until golden. Allow the muffins to cool in the pan for 10 minutes or so before gently removing. Place on a cooling rack thereafter.
  8. Recipe makes 14 medium-sized muffins. Serve once cooled, as is or with savoury spreads and faux cheeses. Store remaining muffins in an airtight container, once cooled completely.
Recipe Notes

This recipe has been adapted from the Savoury Scones recipe originally found in the cookbook, Boeka Treats Compilation: Savouries and Soups. 

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