When I need something quick for breakfast or to pack for the kids, I often turn to these savory muffins. I've been making them for several years, especially when I have some cheese left in the fridge or if I have guests and want something to nibble on that doesn't require too much hassle. They are made with readily available ingredients, and the dough is simple, always coming out elastic.
Quick Info
Total time: about 1 hour and 40 minutes (includes rising)
Preparation time: 20-25 minutes
Baking time: 20-25 minutes (depending on the oven)
Servings: 10-12 large muffins
Difficulty: medium
Recipe type: savory appetizer, suitable for breakfast or packing
Ingredients
For the dough:
- 350 g flour
- 1 egg
- 2 tablespoons sour cream
- 20 g fresh yeast
- 2 tablespoons olive oil
- 150 ml yogurt
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- warm water (only if needed, depending on the flour)
For the filling:
- 300 g cheese (grated)
- 2 eggs
- 1 tablespoon sour cream
- 50 g cheese (grated)
- 50 g ham (cut into small cubes)
- salt, to taste
- cumin (optional) or dill, to preference
For finishing:
- 1 beaten egg (for brushing the muffins before baking)
Preparation method
1. Start with the dough. Sift the flour into a large bowl. Crumble the yeast by hand and add it to the flour, along with the egg, sour cream, salt, and sugar.
2. Mix the yogurt with the two tablespoons of sour cream. Heat them slightly on the stove or in the microwave until warm, not hot.
3. Pour the yogurt and sour cream mixture over the flour and start mixing with a spoon until it comes together. Then knead by hand. If the flour requires it, add a little warm water, just enough to form a firm and elastic dough, similar to playdough.
4. Gradually incorporate the oil, continuing to knead vigorously for another 10 minutes. In the end, the dough should be smooth and not stick to your hands.
5. Cover the bowl with a clean towel and let it rise in a warm place until it doubles in volume. Usually, this takes about 45-60 minutes.
6. For the filling, grate the cheese and cheese into a bowl. Add the eggs, diced ham, and the tablespoon of sour cream. Add salt only if the cheese is not very salty. You can add cumin or dill to taste.
7. Prepare the muffin tray: grease the molds with oil and sprinkle a little flour.
8. On a floured surface, roll out the dough to about 0.5 cm thick. Cut circles with a glass that has a diameter slightly larger than the base of the muffin mold.
9. Place 2-3 overlapping circles at the bottom of each mold, pressing lightly with your fingers.
10. Divide the filling evenly among each mold using a teaspoon.
11. Brush the muffins on top with the beaten egg.
12. Let the tray sit for 10 minutes in a warm place to rise a little more.
13. Bake in the preheated oven (medium heat) for 20-25 minutes, until golden brown. Check the edges to ensure they are baked.
Why I make this recipe often
They keep well for 1-2 days, are filling, and easy to pack. They work well both plain and with vegetables on the side. You don’t need expensive or rare ingredients, and you can adapt the filling based on what you have in the fridge.
Tips and variations
Tips
- If the dough seems too tough, add a tablespoon of warm water, but don’t add it all at once.
- Use fresh yeast for good rising, but you can also try dry yeast (7 g).
- Leave space between the filling and the edge of the mold; otherwise, it might overflow while baking.
Substitutions
- The cheese can be replaced with any semi-hard cheese (drier cottage cheese, feta).
- The ham can be omitted or replaced with sautéed mushrooms or chopped olives for a vegetarian version.
- The yogurt can be substituted with kefir or buttermilk if that’s what you have on hand.
Variations
- You can add green onions or diced bell peppers to the filling, but be careful not to add too much moisture.
- If you don’t like cumin, fresh dill goes well with cheese and offers a different taste.
Serving ideas
- They can be eaten warm or cold.
- For the kids' lunchbox, I sometimes cut them in half and pack them with cherry tomatoes.
- On appetizer platters, they look nice arranged with raw vegetables.
Frequently asked questions
1. Can I use dry yeast instead of fresh yeast?
Yes, for 20 g of fresh yeast, you can use about 7 g of dry yeast. Dissolve it in a little warm water and mix it with the other ingredients as in the original recipe.
2. Do the muffins stay fluffy the next day?
Yes, they remain soft if stored in a closed container. If left uncovered, they dry out a bit on the surface but do not become hard.
3. Can I freeze the dough or the baked muffins?
I do not recommend freezing the dough, but the baked muffins can be frozen. Let them cool completely, place them in bags, and take them out a few hours before consumption.
4. Can I add vegetables to the filling?
Yes, red bell pepper, green onions, or olives work. Just be sure they are not too watery so they don’t soften the dough.
5. What type of cheese is suitable if the cheese is too salty?
You can use cottage cheese, less salty feta, or a mix of cheese and cheese to balance the taste.
Nutritional values
Estimate for one muffin (out of 12): approximately 180-220 kcal, with 8-10 g protein, 8-10 g fat, and 18-20 g carbohydrates. It depends a lot on the cheese used and whether or not you add ham. They are filling and can keep hunger at bay for a few hours.
Storage and reheating
After they have cooled completely, they can be kept in a closed box at room temperature for 1 day or in the fridge for up to 2 days. If you want to reheat them, put them in the preheated oven for 4-5 minutes or in the microwave, but they won’t be as fluffy as fresh. For more than 2 days, it’s best to freeze them and take them out only when needed.
Quick Info
Total time: about 1 hour and 40 minutes (includes rising)
Preparation time: 20-25 minutes
Baking time: 20-25 minutes (depending on the oven)
Servings: 10-12 large muffins
Difficulty: medium
Recipe type: savory appetizer, suitable for breakfast or packing
Ingredients
For the dough:
- 350 g flour
- 1 egg
- 2 tablespoons sour cream
- 20 g fresh yeast
- 2 tablespoons olive oil
- 150 ml yogurt
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- warm water (only if needed, depending on the flour)
For the filling:
- 300 g cheese (grated)
- 2 eggs
- 1 tablespoon sour cream
- 50 g cheese (grated)
- 50 g ham (cut into small cubes)
- salt, to taste
- cumin (optional) or dill, to preference
For finishing:
- 1 beaten egg (for brushing the muffins before baking)
Preparation method
1. Start with the dough. Sift the flour into a large bowl. Crumble the yeast by hand and add it to the flour, along with the egg, sour cream, salt, and sugar.
2. Mix the yogurt with the two tablespoons of sour cream. Heat them slightly on the stove or in the microwave until warm, not hot.
3. Pour the yogurt and sour cream mixture over the flour and start mixing with a spoon until it comes together. Then knead by hand. If the flour requires it, add a little warm water, just enough to form a firm and elastic dough, similar to playdough.
4. Gradually incorporate the oil, continuing to knead vigorously for another 10 minutes. In the end, the dough should be smooth and not stick to your hands.
5. Cover the bowl with a clean towel and let it rise in a warm place until it doubles in volume. Usually, this takes about 45-60 minutes.
6. For the filling, grate the cheese and cheese into a bowl. Add the eggs, diced ham, and the tablespoon of sour cream. Add salt only if the cheese is not very salty. You can add cumin or dill to taste.
7. Prepare the muffin tray: grease the molds with oil and sprinkle a little flour.
8. On a floured surface, roll out the dough to about 0.5 cm thick. Cut circles with a glass that has a diameter slightly larger than the base of the muffin mold.
9. Place 2-3 overlapping circles at the bottom of each mold, pressing lightly with your fingers.
10. Divide the filling evenly among each mold using a teaspoon.
11. Brush the muffins on top with the beaten egg.
12. Let the tray sit for 10 minutes in a warm place to rise a little more.
13. Bake in the preheated oven (medium heat) for 20-25 minutes, until golden brown. Check the edges to ensure they are baked.
Why I make this recipe often
They keep well for 1-2 days, are filling, and easy to pack. They work well both plain and with vegetables on the side. You don’t need expensive or rare ingredients, and you can adapt the filling based on what you have in the fridge.
Tips and variations
Tips
- If the dough seems too tough, add a tablespoon of warm water, but don’t add it all at once.
- Use fresh yeast for good rising, but you can also try dry yeast (7 g).
- Leave space between the filling and the edge of the mold; otherwise, it might overflow while baking.
Substitutions
- The cheese can be replaced with any semi-hard cheese (drier cottage cheese, feta).
- The ham can be omitted or replaced with sautéed mushrooms or chopped olives for a vegetarian version.
- The yogurt can be substituted with kefir or buttermilk if that’s what you have on hand.
Variations
- You can add green onions or diced bell peppers to the filling, but be careful not to add too much moisture.
- If you don’t like cumin, fresh dill goes well with cheese and offers a different taste.
Serving ideas
- They can be eaten warm or cold.
- For the kids' lunchbox, I sometimes cut them in half and pack them with cherry tomatoes.
- On appetizer platters, they look nice arranged with raw vegetables.
Frequently asked questions
1. Can I use dry yeast instead of fresh yeast?
Yes, for 20 g of fresh yeast, you can use about 7 g of dry yeast. Dissolve it in a little warm water and mix it with the other ingredients as in the original recipe.
2. Do the muffins stay fluffy the next day?
Yes, they remain soft if stored in a closed container. If left uncovered, they dry out a bit on the surface but do not become hard.
3. Can I freeze the dough or the baked muffins?
I do not recommend freezing the dough, but the baked muffins can be frozen. Let them cool completely, place them in bags, and take them out a few hours before consumption.
4. Can I add vegetables to the filling?
Yes, red bell pepper, green onions, or olives work. Just be sure they are not too watery so they don’t soften the dough.
5. What type of cheese is suitable if the cheese is too salty?
You can use cottage cheese, less salty feta, or a mix of cheese and cheese to balance the taste.
Nutritional values
Estimate for one muffin (out of 12): approximately 180-220 kcal, with 8-10 g protein, 8-10 g fat, and 18-20 g carbohydrates. It depends a lot on the cheese used and whether or not you add ham. They are filling and can keep hunger at bay for a few hours.
Storage and reheating
After they have cooled completely, they can be kept in a closed box at room temperature for 1 day or in the fridge for up to 2 days. If you want to reheat them, put them in the preheated oven for 4-5 minutes or in the microwave, but they won’t be as fluffy as fresh. For more than 2 days, it’s best to freeze them and take them out only when needed.