Salmon Muffins
Delicious salmon muffins offer a savory, flaky bite with a hint of sweetness, perfect for brunch, lunch, or a hearty snack, appealing to seafood lovers and quick meal seekers.
Ingredients
Instructions
- Drain and flake the salmon, reserving the liquid.
- Add milk to the reserved liquid to measure 1 cup.
- Mix and sift the flour, baking powder, salt, and sugar into a mixing bowl.
- Make a hole in the center of the dry ingredients.
- Combine the oil, beaten egg, and milk mixture.
- Add the wet mixture to the dry ingredients.
- Stir just until moistened to make a lumpy batter, do not overmix.
- Fold in the flaked salmon.
- Spoon the batter into a greased muffin tin, filling 2/3 full.
- Bake at 425°F for 15 to 20 minutes.
- Makes 12 muffins.
- Serve with a salad for a complete meal.
Tips & Substitutions
To enhance flavor, consider adding chopped green onions or dill to the batter. If you don't have salad oil, melted butter or coconut oil can be good substitutes. For a variation, you might replace the salmon with canned tuna to create a different seafood muffin. Sifting the flour and dry ingredients helps to achieve a lighter texture.
Serving Suggestions
These salmon muffins are delightful served warm, paired with a fresh salad for a complete meal. They complement a light cucumber salad or a bowl of soup. For a unique twist, serve them alongside Canoe Crab Dip for an added seafood treat. They're perfect for brunch or as a savory snack throughout the day.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to a week or freeze for up to three months. To reheat, place them in a preheated oven at 350°F for 5-10 minutes to restore their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Muffins contains roughly 220 calories, with 5g protein, 40g carbohydrates, and 5g fat. It is a good source of iron (12% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 686mg per serving (30% 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 fresh salmon instead of canned?
Yes, you can use cooked and flaked fresh salmon in place of canned salmon. Just ensure it's well-cooked and seasoned to maintain flavor. You may need to adjust the liquid slightly if using fresh, as canned salmon includes its own moisture.
How can I make these muffins gluten-free?
To make gluten-free salmon muffins, substitute all-purpose flour with a gluten-free flour blend. Ensure the baking powder is gluten-free as well. You may need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently.
Can I add vegetables to the muffin batter?
Absolutely! Adding finely chopped vegetables like bell peppers, spinach, or zucchini can enhance the muffins' flavor and nutrition. Just be cautious not to add too much moisture, as it can affect the batter's consistency.
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).