Potato, Onion & Cheddar Breakfast Muffins
Potato, Onion and Cheddar Breakfast Muffins are savory, fluffy, and satisfying, making them perfect for busy mornings, brunch spreads, or meal prep snacks. These muffins combine tender potatoes, sharp cheddar cheese, and fresh spring onions with soft spinach for a balanced flavor and hearty texture. Buttermilk keeps the crumb moist while Italian seasoning adds a gentle herb aroma that pairs beautifully with the savory ingredients. Unlike sweet muffins, these are designed to be filling and comforting, offering a portable breakfast that can be enjoyed warm or at room temperature. They are easy to prepare in one bowl and bake quickly, making them a practical choice for families or anyone looking for a wholesome homemade alternative to store bought breakfast options. With a soft interior, golden tops, and cheesy pockets throughout, these muffins are both nourishing and delicious.
Prep Time: 20 minutes
Cook Time: 22–25 minutes
Total Time: About 45 minutes
Servings: 12 muffins
Ingredients
2 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon Italian seasoning
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1 1/2 cups buttermilk
1 cup cooked potatoes, diced small
1 cup shredded cheddar cheese
1/2 cup chopped spinach
1/3 cup chopped spring onion
Instructions
Preheat oven to 190°C (375°F) and line a 12 cup muffin tin with liners or grease lightly.
Cook diced potatoes in boiling water until just tender, then drain and cool completely.
In a large bowl, whisk together flour, sugar, baking powder, Italian seasoning, baking soda, and salt.
In another bowl, whisk egg and buttermilk until smooth.
Pour wet ingredients into the dry ingredients and mix gently until just combined.
Fold in diced potatoes, shredded cheddar cheese, chopped spinach, and spring onion evenly.
Avoid overmixing to keep muffins soft and tender.
Spoon batter evenly into prepared muffin cups, filling about three quarters full.
Bake for 22–25 minutes until muffins are golden on top and a toothpick inserted comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack before serving warm or at room temperature.
Tips
Dice potatoes into small cubes so they distribute evenly throughout the batter.
Use freshly shredded cheddar for better melting and flavor.
Pat spinach dry to avoid excess moisture in the muffins.
Mix batter gently to prevent dense or tough texture.
Allow muffins to cool slightly so they set properly before removing from the pan.
Add a pinch of black pepper or paprika for extra savory depth.
Use silicone muffin liners for easy removal.
Check muffins at the 20 minute mark to prevent overbaking.
Store leftovers in an airtight container to maintain freshness.
Reheat briefly in an oven or toaster oven for best texture.
Variations
Add cooked crumbled bacon or turkey bacon for extra protein.
Substitute sweet potatoes for a slightly sweeter flavor.
Use feta or mozzarella instead of cheddar for a different cheese profile.
Add diced bell peppers or mushrooms for more vegetables.
Include jalapeños or chili flakes for a spicy kick.
Replace buttermilk with yogurt and a splash of milk if needed.
Add fresh herbs like parsley or dill for extra aroma.
Make mini muffins for lunchboxes or party snacks.
Use whole wheat flour for a heartier texture.
Add a soft boiled egg slice in the center for a surprise filling.
Q&A
Can I use raw potatoes?
Lightly cook them first so they become tender during baking.
How should I store these muffins?
Keep refrigerated in a sealed container for up to four days.
Can they be frozen?
Yes, freeze individually wrapped muffins for up to two months.
What cheese works best?
Sharp cheddar adds strong flavor, but other melting cheeses also work.
Can I make them gluten free?
Use a 1 to 1 gluten free flour blend.
Are these muffins sweet?
No, they are primarily savory with only a small touch of sugar for balance.
Can I add more vegetables?
Yes, just avoid adding too much moisture.
Do I need paper liners?
No, just grease the muffin tin well.
Can I prepare batter ahead?
Mix dry and wet ingredients separately, then combine just before baking.
How do I reheat muffins?
Warm in a 160°C oven for about 8 minutes or microwave briefly.
Nutrition
(Approx. per muffin)
Calories: 210
Protein: 7g
Fat: 8g
Carbohydrates: 27g
Fiber: 2g
Sodium: Moderate depending on cheese and added salt
Conclusion
Potato, Onion and Cheddar Breakfast Muffins offer a comforting savory option that is easy to prepare and full of flavor. With tender potatoes, melty cheese, and fresh vegetables baked into a soft muffin base, they provide a satisfying meal that works for breakfast, brunch, or snacks throughout the day. The simple mixing process and flexible ingredient list make them approachable for both beginner and experienced home cooks. Whether served warm from the oven or reheated for a quick morning bite, these muffins deliver a delicious balance of texture and taste while fitting easily into a busy routine.