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The Washington PostDemocracy Dies in Darkness

Rethink muffins with this savory goat cheese and chive version

(Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post)

“Where have you been all my life?” is the first thing that went through my mind after biting into of one of these muffins. I have made savory versions of many traditionally sweet dishes, including French toast and granola, but never muffins. Now I am certain this recipe is just the start of my savory muffin adventures.

These are tender and lighter than they appear — you could even call them airy. Speckled with chives, they have a deep note of allium from onion powder, a perky kick of black pepper, and a burst of soft goat cheese in every bite. And, made with whole-grain flour, yogurt and olive oil, they’re healthful, too.

The muffins hit the spot perfectly as a snack on their own, an easy grab-and-go breakfast with a hard-cooked egg, or as a sit-down meal with scrambled eggs or an omelet.

They also make a lovely addition to a special brunch spread, adding an element of surprise and elegance, something to consider with Easter, and then Mother’s Day, around the corner.

Get the recipe: Muffins With Goat Cheese and Chives