How to Make Savory Muffins {Freezer Cooking} - Intentional By Grace
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How to Make Savory Muffins {Freezer Cooking}

This post is written by contributing writer, Justyn from Creative Christian Mama.

How to Make Savory Muffins {Freezer Cooking} - Intentional By Grace
One of our favorite foods to freeze is a big batch of savory muffins. They are perfect for a quick breakfast, mid-afternoon snack, or as a bread to go with dinner. When I was pregnant with my second baby, my mom, four-year-old, and I spent an afternoon making several batches of muffins to freeze. This is a wonderful recipe for your kiddos to help with, both with the planning and the cooking!


When most people think of muffins, they think of sweet ones. We tried savory muffins for the first time a few years ago and now we’re hooked! There is just so much you can do with all of the flavor combinations.

  • Meat: Bacon, prosciutto, pancetta, sausage… those are some of our favorites since just a little bit packs such a punch of flavor!
  • Cheese: Goat, feta, cheddar, parmesan, and asiago are all very strongly flavored.
  • Herbs: Rosemary, thyme, savory, oregano, marjoram, basil, dill. We like to use whatever we’re growing in our herb garden at the time!
  • Spices: Smoked peppercorns, paprika, cumin, dried mustard, curry powder… whatever you like!
Pumpkin is stripping thyme leaves from the stems.

Before I get into the details, I want to let you know that this is a very forgiving recipe. In fact, it’s really not a recipe at all! I’ll give you our basic guidelines that we’ve found to work well, but feel free to change it up and get creative to see what you like best! ๐Ÿ™‚

Grinding flour!

We start with a very basic muffin recipe and then create a tasty combination using some of the above ingredients. For one dozen muffins, we use roughly:

  • 1 cup of meat, chopped or crumbled
  • 1 cup of cheese, shredded, crumbled or diced
  • 1 to 2 tablespoons of herbs, either fresh or dried
  • 1 to 2 teaspoons spices

Here are some of our favorite flavor combinations:

  • Bacon, cheddar, and cumin.
  • Prosciutto, goat cheese, and rosemary.
  • Sausage, cheddar, and sage.
  • Pancetta, asiago, thyme, and smoked peppercorns.

Just be creative! You can use your own basic muffin recipe, or the one I’ve included at the bottom of this post. Either way, here are some tips that we’ve learned to make things easier.

  • Add the meat, cheese, herbs, and spices to the dry ingredients. Coating/mixing them with the flour will keep them from clumping together.
  • Double, triple, or even quadruple the batch! Muffins cook quickly and you might as well go ahead and make four dozen for only a few more minutes of work. ๐Ÿ™‚
  • Let them cool completely before you prepare them for the freezer. If you wrap and freeze them while they’re still warm, they will be soggy when they thaw.
  • Once they are frozen, you can bury them under other things without smashing them, so don’t think that they will take up a ton of freezer space. We love storing them in the drawer at the bottom of our freezer to keep them all together, easily accessible, and out of the way!
  • To thaw, you can just move them from the freezer to the fridge and let them thaw overnight. We have also unwrapped them and thawed them in the toaster oven (we don’t use microwaves), which works beautifully. It only takes 5 to 10 minutes on “defrost” and they’ll taste like you just baked them!
  • To make it even more fun, we make a different flavor combination for each dozen muffins and put a few of each flavor into each bag. When we pull out a bag to thaw, we have a variety, rather than all one kind. ๐Ÿ™‚

 

Lining the muffin tins with paper cups.

This post is linked to Frugal Tip Tuesday, Domestically Divine, Pennywise Platter, Simple Lives Thursday, Homemakers Challenge, Your Green Resource, Full Plate Thursday, Living Well.

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16 Comments

    1. Thanks, Debra! We really like to have something that will stick with us rather than spike and drop our blood sugar, especially in the mornings. ๐Ÿ™‚

  1. Your little helper is just adorable and no doubt made those muffins better. This is a great recipe that we would love. Enjoy your weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. Hi there! These muffins are delicious – thanks for sharing the recipe and great instructions! We have made two batches so far: the asiago-pancetta blend and a manchego-salumi blend, both yummy! I was wondering about adding a hearty vegetable to the muffins (broccoli, zucchini or bell peppers come to mind). Would they need to be precooked, do you think, or would they cook ok in the oven with other ingredients? Also, how much would you put in to start? Thanks for your help!