Nigella Savoury Muffins

Right, here’s the thing: sometimes you just want something warm and savoury without reaching for toast. Something you can eat with soup, pack in a lunchbox, or wolf down in the car on the school run — still slightly warm, buttery crumbs everywhere, no regrets. That’s these muffins.

They’re like the low-effort, high-reward cousin of the scone — cheesy, soft, herby little clouds with a tiny kick from mustard that makes them taste like you’ve put more effort in than you actually have. They’re not precious or fancy. They’re practical baking. Baking that feeds people and fills tummies and makes your kitchen smell like a hug.

If you’ve got a bit of cheese, some milk, and a couple of eggs lying around, you’re basically halfway there.

What You’ll Need

Here’s what you’ll chuck in the bowl — nothing complicated, I promise:

• 2 cups plain flour – just regular flour, nothing posh.
• 2 tsp baking powder – for the rise.
• ½ tsp salt – makes everything taste better.
• 1 cup grated cheddar – sharp is best, but use what you’ve got.
• A handful of herbs – thyme, chives, parsley… whatever’s wilting in the fridge.
• 1 tbsp mustard – Dijon or English. Adds a proper savoury punch.
• 1 cup milk
• 2 eggs
• 4 tbsp melted butter – don’t skip this bit. It gives richness.

Optional? A pinch of chilli flakes. A swirl of pesto. Bits of cooked bacon. Go wild. Or don’t. They’re lovely either way.

How To Make Them (Real Talk)

1. Let them cool for five minutes in the tin, then move them to a rack (or your mouth, honestly). Eat one warm, with butter melting into the middle. Thank me later.
2. Heat your oven to 190°C (375°F) and grease a muffin tin (or shove in paper liners if you’re fancy or hate washing up).
3. In a big bowl, mix the flour, baking powder, salt, cheese, and herbs. Just stir it with a fork or wooden spoon — nothing technical.
4. In a jug or another bowl, whisk together the milk, eggs, melted butter, and mustard. It’ll smell brilliant. Slightly weird. That’s how you know it’s going to taste good.
5. Pour the wet into the dry. Stir gently — like, barely mix it. Stop as soon as it looks like a batter. If you overdo it, the muffins go dense and sad. A few lumps? Totally fine.
6. Spoon the batter into the tin, about two-thirds full. You’ll get 10–12 muffins, depending on how generous you are.
7. Bake for 18–20 minutes, until they’re golden on top and smell like cheesy heaven. If you poke one with a skewer, it should come out clean.

Little Tips From Me to You

• Don’t panic if the batter feels thick. Muffin batter is supposed to be a bit chunky. You’re not making pancakes.
• Herbs are flexible. No thyme? Use oregano. No herbs at all? Add a little garlic powder or dried chilli and call it rustic.
• Cheese is up to you. Cheddar is classic. But Gruyère, feta, or even a leftover hunk of Stilton all work.
• Make it your own. I’ve stirred in spinach, sun-dried tomatoes, cooked leeks… basically whatever’s kicking around the fridge.

How to Store & Reheat (Because You’ll Have Leftovers… Maybe)

• On the counter: Store them in a tin or container with the lid slightly ajar so they don’t go soggy. Good for 2 days.
• In the fridge: Wrap them or pop them in a box. They’ll last 4–5 days.
• In the freezer: Wrap individually, freeze for up to 2–3 months. Defrost at room temp or microwave for 30 seconds when you need a snack that’s not a biscuit.

To reheat:

• Oven – 5–7 minutes at 175°C.
• Microwave – 20–30 seconds, wrapped in kitchen roll.
• Toaster oven – the dream method. Crispy edges, warm middle.

What To Serve With Them

These muffins are brilliant with:

• A bowl of soup – tomato, lentil, butternut squash… anything with a bit of comfort.
• Scrambled or poached eggs – full English vibes, no frying pan.
• A big leafy salad – balances out the carbs, makes it feel like a proper meal.

They’re also ridiculously good with butter and chutney. Or bacon. Or both. (I did warn you.)

FREQUENTLY ASKED QUESTIONS

Can I make them ahead?
Yes! Bake the night before. They’re even better slightly warmed the next day.

Can I use yoghurt instead of milk?
Sure — just loosen it a bit with a splash of water.

Can I skip the mustard?
You can, but it adds so much. Even if you’re not a mustard fan, it just gives flavour without being obvious.

Can I make mini ones?
Yes — just reduce the baking time to about 12–14 minutes. Perfect for kids’ lunchboxes or parties.

Try More Nigella Recipes:

• Nigella Chocolate Banana Muffins
• Nigella Chocolate Muffins
• Nigella Easy Muffins Recipe

Nutrition Facts

Amount Per Serving

• Calories. 200 calories per muffin.
• Fat. 10g
• Carbohydrates. 20g
• Protein. 6g
• Fiber. 2g
• Sodium. 300mg