These Savory Breakfast Muffins are packed with summer squash, bell pepper, and cheddar cheese, making them a tasty, not-too-sweet breakfast option. They’re soft, cheesy, and full of veggies, so you can easily grab one on a busy morning.

You can make these muffins ahead and keep them in the freezer. Just bake a batch, freeze the extras, and reheat when you need them. Enjoy one with eggs or fruit for breakfast, pack one for lunch, or have one as a quick snack.

Most muffins are sweet, but they don’t have to be. These get their flavor from sharp cheddar, fresh veggies, and a bit of salt instead of sugar.

Summer squash keeps the muffins moist, and bell pepper adds both flavor and texture. The cheese melts into the batter, so every bite is full of savory taste.

Another savory option that I love is these Gluten Free Corn Muffins.

Ingredients Needed

• Whole wheat pastry flour or all-purpose flour: Both work well here. Whole wheat pastry flour gives you whole grains but keeps the muffins softer than regular whole wheat flour.
• Baking powder: Helps the muffins rise and keeps the texture light.
• Baking soda: Works with the acidity in the buttermilk to help the muffins rise.
• Salt: Enhances the flavors of the cheese and vegetables.
• Extra-virgin olive oil or neutral oil: Adds moisture and helps keep the muffins tender.
• Egg: Helps bind the batter and gives the muffins structure.
• Buttermilk: Adds moisture and a slight tang, and helps the muffins rise when combined with baking soda.
• Summer squash: Brings in veggies and moisture without taking over the flavor. You can use zucchini or yellow squash.
• Bell pepper: Adds color, texture, and a touch of sweetness.
• Cheddar cheese: Brings richness and a cheesy, savory flavor to every muffin.

How to Make Savory Breakfast Muffins

Preheat your oven to 375°F and line a 12-cup muffin pan with paper liners.

In a medium bowl, mix the flour, baking powder, baking soda, and salt together.

In a large bowl, whisk together the oil, egg, and buttermilk until smooth.

Add the dry ingredients to the wet ones and gently fold them together. Stop mixing when they’re just combined so the muffins stay tender.

Fold in the shredded summer squash, chopped bell pepper, and cheddar cheese until everything is mixed evenly.

Use a ¼-cup scoop to divide the batter evenly into the 12 muffin cups.

Bake for 25 to 30 minutes, until the muffins are golden and a toothpick comes out clean.

Let the muffins cool in the pan, or move them to a wire rack to cool completely.

Helpful Tips for the Best Savory Muffins

• Don’t overmix: Stir just until the dry ingredients are mixed in. Too much mixing can make the muffins dense.
• Chop the bell pepper finely: Smaller pieces spread out better in the batter and help the muffins stay together.
• Shred the squash instead of chopping: Shredded squash mixes in easily and keeps the muffins moist.
• Measure flour carefully: Spoon it into your measuring cup and level it off, instead of packing it in.
• Use freshly shredded cheese if you can. It usually melts better than pre-shredded cheese.
• Start checking the muffins early, since ovens and pans can vary. Use a toothpick to see if they’re done.
• Let the muffins cool before freezing. Wrapping them while warm can cause extra moisture and ice crystals.

Substitutions and Variations

Summer squash: You can use zucchini, yellow squash, or both.

Bell pepper: Any color is fine. Red, orange, and yellow are sweeter, while green has a stronger taste.

Cheddar cheese: You can also use Monterey Jack, pepper Jack, mozzarella, Colby, or mix a few together.

Add herbs: Chives, parsley, basil, or green onions all go well with the veggies and cheese.

Add some heat: Try mixing in diced jalapeño, crushed red pepper, or a little cayenne.

Add more veggies: Finely chopped spinach or broccoli work well too. Just remember, adding a lot more vegetables can change the muffins’ texture and moisture.

Add meat: Cooked sausage or chopped ham makes these muffins even heartier. Don’t add too much, or the batter might get heavy.

How to Freeze Savory Breakfast Muffins

These muffins are great for meal prep since you can freeze them for up to three months.

Let the muffins cool completely, then wrap each one in foil. Put them in a freezer bag, squeeze out the air, and freeze.

When you want one, put a frozen muffin in a 350°F oven for 10 to 15 minutes, until it’s warmed through.

Wrapping the muffins individually lets you take out just what you need, instead of thawing the whole batch.

What to Serve with Savory Breakfast Muffins

You can eat these muffins by themselves, or add them to a bigger breakfast.

Serve them with scrambled or hard-boiled eggs, fresh fruit, Greek yogurt, or cottage cheese. They also work as a bread substitute with soups and salads, so they’re handy for more than just breakfast.

For a quick meal, pair a muffin with fruit and a protein-rich food for an easy breakfast you can take on the go.

Frequently Asked Questions

Do I need to squeeze the liquid out of the squash?

The recipe is designed to use shredded summer squash as written, so there is no need to squeeze it dry unless your squash is exceptionally watery.

What’s the difference between whole wheat pastry flour and regular whole wheat flour?

Whole wheat pastry flour is milled from softer wheat and has a lower protein content than standard whole wheat flour. This helps produce more tender baked goods while still providing whole grains.

More Easy Muffin Recipes to Make

• Vegan Oatmeal Muffins
• Morning Glory Muffins
• Banana Lentil Muffins
• Sweet Potato Zucchini Muffins

Savory Breakfast Muffins

These Savory Breakfast Muffins are packed with summer squash, bell pepper, and cheddar cheese for an easy make-ahead breakfast. Bake a batch now and freeze the extras for busy mornings.

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Course: Breakfast, Side Dish

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Ingredients

• 2 cups whole wheat pastry flour OR all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup extra-virgin olive oil or neutral flavored oil
• 1 large egg
• 1 cup buttermilk
• ½ cup grated/shredded summer squash
• 1 bell pepper minced
• 1 cup shredded cheddar cheese

Instructions

• Preheat oven to 375 degrees Fahrenheit. Line a muffin tin with 12 liners.
• In a bowl, mix together flour, baking powder, baking soda, and salt.
• In a second bowl, whisk together oil, egg, and buttermilk.
• Fold the dry ingredients into the bowl with the wet ingredients. Gently fold in squash, pepper, and cheese.
• Divide the batter among the 12 muffin cups with a ¼ cup dry scoop.
• Bake for 25 to 30 minutes until a toothpick inserted in the middle comes out clean.
• Cool in the muffin tin or on a wire rack.

Video

Notes

Note: can individually wrap each muffin in foil and place in a freezer bag for up to three months. To reheat, place a frozen muffin into a 350 degree F oven for 10 to 15 minutes.