Savory Mini Muffins Everyone Asks Me For

 

Recipe Details

• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes
• Yield: 30 mini muffins (two 12-cup and one 6-cup tray or equivalent)
• Difficulty: Easy

Ingredients

• 3 large eggs
• 1 teaspoon salt
• 1/2 cup (125 ml) oil
• 1 cup (240 ml) milk
• 2 cups (290 g) all-purpose flour
• 1/2 cup (60 g) cornstarch
• 150 g cooked ham, finely diced (about 1 cup)
• 150 g mozzarella or gouda, shredded (heaping 1 cup)
• 1 small red bell pepper, finely diced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon (12 g) baking powder
• 1/4 teaspoon dried oregano

Step-by-Step Preparation

1. Preheat the oven: Preheat to 180°C (350°F). Grease and lightly flour your mini cupcake molds — you will need two 12-cup trays and one 6-cup tray (30 muffins total), or a single tray with equivalent capacity.
2. Mix the wet ingredients: In a large bowl, whisk together 3 eggs and 1 teaspoon salt until slightly pale and airy (about 1–2 minutes). Add 1/2 cup oil and 1 cup milk and whisk until smooth.
3. Combine the dry ingredients: Sift together the 2 cups all-purpose flour, 1/2 cup cornstarch and 1 tablespoon baking powder to ensure the muffins rise evenly and have a tender crumb.
4. Make the batter: Gradually fold the dry mixture into the wet ingredients until you have a smooth, lump-free batter. The consistency should be slightly thicker than pancake batter — this gives the muffins body while keeping them soft.
5. Add the mix-ins: Gently fold in the diced ham, shredded cheese, diced red bell pepper, chopped parsley and dried oregano. Distribute the mix-ins evenly but avoid overmixing, which will toughen the muffins.
6. Fill the molds: Fill each mini muffin cup about halfway. For an attractive finish, sprinkle a little extra cheese, a few small ham bits and a pinch of parsley on top of each cup.
7. Bake: Bake for 25 minutes, or until muffins are puffed and golden and a toothpick inserted into the center comes out clean. Ovens vary; check at 20 minutes if your oven tends to run hot.
8. Rest and unmold: Let the muffins rest for 5 minutes in the tray, then turn them out onto a wire rack to cool slightly. Serve warm for best texture and melted cheese pockets.