Calling all pizza lovers! These easy, cheesy savory muffins are perfect for breakfast, but they also shine as a crowd-pleasing party food and make for an excellent addition to many children's lunchbox ideas. They smell and taste just like pizza but the whole wheat flour and the olive oil makes them as healthy as you can get.
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If you're on the hunt for savory breakfast ideas, look no further! This recipe for savory muffins with pizza flavor is sure to become a staple in your kitchen.
But don't confine these treats to just breakfast; they're perfect for many occasions, from parties and picnics to convenient lunchbox options. And once you share them, be prepared for everyone to ask for the recipe!
For more breakfast ideas make sure to check this Spanish potato omelette , these easy and healthy yogurt parfaits with honey and fruits or these crunchy, homemade oatmeal bars (granola bars).
😍 Why I love these Savory Muffins
Here are some reasons why I love this recipe:
✓ Easy: You only need a bowl and a fork to make the muffins!
✓ Healthier: The whole wheat flour and the olive oil make them healthier than your average breakfast muffins. To make them even more healthy you can substitute the ham with blanched broccoli. They'll still taste great!
✓ Delicious: They smell and taste just like pizza! Do I need to say more?
📋 Ingredients
For these savory breakfast muffins you'll need the following simple ingredients:
Flour: Whole wheat flour makes them richer in fiber and Mediterranean diet friendly. You can also use the same amount of all-purpose flour, something that will make them a bit fluffier and lighter in color.
Olive oil: I prefer to use extra virgin olive oil for this recipe for flavor and the health benefits. However, you can also make them with another type of vegetable oil. Melted butter will also do.
Ham: Use your favorite type of ham (smoked ham is also a nice addition) or even chicken/turkey.
Vinegar: white wine vinegar, red wine vinegar or apple cider vinegar will work.
Grated cheese: I usually prefer Parmesan cheese or a mix of grated Parmigiano Reggiano, Cheddar cheese and Graviera (Greek Gruyere). Keep in mind that depending on the the saltiness of the cheese you may not need to add extra salt.
Oregano: I usually add dried oregano, but feel free to adjust this to your liking by adding other herbs (thyme, rosemary, basil, etc) or Italian seasoning.
🥣 Substitutions - Variations
Here are some variations you can make for this savory muffin recipe:
Vegetarian: Just omit the ham to make vegetarian savory muffins. And you can definitely make veggie muffins by substituting the ham with mixed frozen vegetables, chopped red bell pepper or blanched broccoli. After all, broccoli and cheese is a classic combination.
With Feta cheese: Make feta muffins by just replacing the Parmesan with crumbled feta cheese.
Sausage or bacon: Substitute the ham with your favorite type of sausage or with crispy bacon. And since these are pizza-flavored, pepperoni sausage is highly recommended! (Pancetta will also work).
Gluten-free: This recipe has been tested with gluten free flour with good results. Keep in mind that the texture will be somewhat crumblier and the color lighter.
🔪 Instructions (Steps)
Follow this easy step by step guide for how to make delicious, pizza flavored savory breakfast muffins:
Step 1: Transfer all the dry ingredients (flour, baking soda, baking powder, salt, oregano) to a large mixing bowl and stir to combine.
Step 2: Make a well in the center of the bowl and add the wet ingredients (egg, olive oil, milk, vinegar). Whisk until almost combined.
Step 3: Add the cheese, the ham and the olives to the muffin mixture and mix until just incorporated.
Step 4: Line a muffin tin with muffin liners and divide the muffin batter between the 12 holes in the muffin pan.
Step 5: Transfer all the ingredients for the tomato sauce (tomato paste, garlic powder, onion powder, oregano) to a small bowl and mix with a spoon. Add the water and stir until you get a thick sauce.
Step 6: Top each muffin with a tablespoon of the tomato sauce and (optionally) add a few pieces of olives, ham and some grated cheese on top of the sauce.
Step 7: Bake the muffins for 25-30 minutes or until a skewer inserted in the middle comes out clean. Transfer the baked savory muffins to wire rack to cool completely.
👨🍳 Expert Tips
✤ Don't over-mix the batter because the muffins can turn out less tender.
✤ Depending on the brand of the tomato paste, the tomato sauce (used for topping) may need some sugar to balance the acidity. Taste and adjust!
✤ Test doneness by inserting a toothpick in the center of a muffin. If it comes out clean, without any crumbs, the muffins are fully baked.
✤ Keep in mind that depending on the the saltiness of the cheese you may not need to add the salt.
🍳 Food pairing
Are you wondering what to serve them with?
Serve them for breakfast with a glass of milk, juice, or even better a cup of Greek coffee.
As an appetizer, they're great with a green tossed salad or with this homemade old fashioned tomato jam.
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If you tried these easy Breakfast Savory Muffins or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
🎥Recipe Video
📖 Recipe
Breakfast Savory Muffins Recipe (Pizza Flavor)
Ingredients
For the muffins
- 2 cups (250 g) whole wheat flour (you can also use all purpose flour)
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon dried oregano
- 1 large egg
- 1 cup (240 g) whole milk
- 2 tablespoons (30 g) vinegar
- ¼ cup (55 g) extra virgin olive oil
- 1 cup (120 g) Parmesan cheese (grated)
- 1 cup (160 g) ham (in small cubes)
- ½ cup (60 g) Kalamata olives (sliced and pitted (see notes))
For the tomato pizza sauce
- ⅓ cup (70 g) tomato paste (the thick kind)
- ¼ cup (60 g) water
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon oregano
- 1 teaspoon sugar or honey (optional)
Instructions
- Preheat your oven to 340˚F (170 ˚C) and line a muffin tin with cupcake liners.
- Transfer the flour, the baking soda, the baking powder, the salt, and the oregano to a large mixing bowl and stir to combine.
- Make a well in the center of the bowl and add the egg, the olive oil, the milk, and the vinegar. Whisk until almost combined.Add the cheese, the ham and the olives to the muffin mixture and mix until just incorporated. Optionally, reserve some cheese, ham and olives and add them at the end, on top of the tomato sauce.
- Divide the muffin batter between the 12 holes in the muffin pan.
- Transfer all the ingredients for the tomato sauce (the tomato paste, the garlic powder, the onion powder, and the oregano) to a small bowl and mix with a spoon. Add the water and stir until you get a thick sauce.
- Top each muffin with a tablespoon of the tomato sauce and (if you have reserved them) add a few pieces of olives, ham and some grated cheese on top of the sauce.
- Bake the muffins for 25-30 minutes or until a skewer inserted in the middle comes out clean. Transfer the baked savory muffins to wire rack to cool completely.
Notes
- Keep in mind that depending on the the saltiness of the cheese you may not need to add the salt.
- Rinse and drain well the olives to reduce the saltiness.
- For better flavor add some sugar to the tomato sauce to balance the acidity. Taste and adjust!
- Store in an airtight container at room temperature for 2 days or in the fridge for up to 4 days.
Brianna Danner says
These sound delicious! And your writing style is adorable. I would totally eat these for dinner with a big green salad.
Makos says
Thank you for your kind words Brianna !!!
Erica Schmidt says
Just finished making these for dinner and they were so delicious! I thought my daughter was going to make herself sick, she ate so many! Thanks for a great recipe!
Makos says
Thank you very much Erica!
Happy you liked it!
Gloria says
Hi Makos!
I know you posted this ages ago but I want to make them for a picnic and was wondering if it is possible to make these vegetarian. Do you have any suggestions for what I can swap the ham out for? Mushroom? Spinach? Pineapple (so it’s almost like a Hawaiian pizza – trying to cater for kids here!)? Would they be too watery and kill the batter and texture of the muffin? Thanks!
Makos says
Hi Gloria!
You can use the recipe just as it is without the ham, or you can cook some chopped mushrooms over high heat until they lose all of their liquid, and then add them to the batter. I don't know if spinach or pineapple will work. Hope this helps 🙂
Have a great picnic!
Athena M says
These savory muffins were DELICIOUS, my kids couldn’t stop eating them!
I used half whole wheat flour btw. Thanks for the recipe Makos!
Makos says
That's great! Bon appetit!
George says
We made them for a picnic for the 1st of May. They were so easy to make and tasted amazing. Thanks!
Makos says
That’s great! Thanks for the feedback!