Mushroom Muffins
Mushroom muffins are savory, cheesy treats with a tender crumb, perfect for brunch or snack time, combining earthy mushrooms with cheddar flavor in moist, wholesome bites.
Ingredients
Instructions
- Lightly fry the chopped mushrooms in 2 teaspoons of butter.
- Drain the mushrooms and set aside to cool slightly.
- Sift the dry ingredients (whole wheat flour, brown sugar, baking powder) into a bowl and mix in the grated Cheddar cheese.
- In a separate bowl, beat the egg, then mix in the melted butter, milk, and cooked mushrooms.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Pour the batter into a greased muffin pan.
- Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, until golden and cooked through.
- Serve warm, ideally with salad or soup.
Tips & Substitutions
For extra flavor, sauté the mushrooms until they're golden and slightly caramelized. If you want a dairy-free option, substitute the Cheddar cheese with a plant-based alternative and use almond or oat milk. You can also experiment with different types of mushrooms like shiitake or portobello. If whole wheat flour isn't available, all-purpose flour works too, though it may alter the texture slightly.
Serving Suggestions
Serve these mushroom muffins warm, ideally with a side of Yummy Berry Salad for a refreshing contrast. They also pair nicely with a bowl of soup, making for a cozy meal. For a heartier option, enjoy them alongside a mixed greens salad or incorporate them into a brunch spread featuring other baked goods like Praline Rolls.
Storage & Reheating
Allow the muffins to cool completely before storing. Keep them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, wrap in a damp paper towel and microwave for 15-20 seconds, or place in a preheated oven at 350°F (175°C) for about 5-10 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom Muffins contains roughly 230 calories, with 2g protein, 47g carbohydrates, and 4g fat. It is a good source of calcium (18% of the Daily Value). Note that it is relatively high in sodium, at 1183mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen mushrooms for this recipe?
Frozen mushrooms can be used, but it's best to thaw and drain them thoroughly to avoid excess moisture in the muffins. Sauté them briefly to enhance their flavor and bring out their natural juices before adding them to the batter.
How can I make these muffins gluten-free?
To make gluten-free mushroom muffins, substitute the whole wheat flour with a gluten-free all-purpose flour blend. Ensure the baking powder is also gluten-free, and the texture should remain similar, though you may need to adjust the liquid slightly depending on the flour used.
What can I add to the muffins for more flavor?
Consider adding herbs like thyme or parsley to the batter for an aromatic touch. You can also mix in chopped spinach or sun-dried tomatoes for added texture and flavor. For a spicy kick, a pinch of red pepper flakes can enhance the taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).