Mushroom muffins recipe

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serves: 12
Skill: easy
Cost: cheap
5-a-day: 1
Prep: 20 min
Cooking: 25 min

Nutrition per portion

Calories 189 kCal 9%
Fat 9g 13%
  -  Saturates 2.7g 14%
Carbohydrates 18.5g 9%
  -  of which Sugars 1.4g 2%
Protein 8.1g 16%
Salt 0.5g 8%
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  • These savoury mushroom muffins are perfect little packages for lunch boxes and make an ideal alternative to sandwiches.

    We all know ham and mushroom is a winning combination and makes the perfect pizza topping or omelette filling, but have you ever tried ham and mushroom muffins? Our tasty and ever-so-easy recipe makes 12 mouth-watering muffins in total. This recipe takes just 20 minutes to prep before popping them in the oven. They’re also a great way to sneak in some more vegetables for any fussy eaters too.


    • 4tbsp vegetable oil
    • 100mg mushrooms chopped finely
    • 300mg self-raising flour
    • 1tsp baking powder
    • 100mg chopped ham
    • 100mg grated cheddar cheese
    • 200ml milk
    • 2 eggs


    • Preheat oven to 200°C/400°F/Gas Mark 6.

    • Line a muffin tray with 12 cases.

    • In a large frying pan, sauté the mushrooms in 1 tbsp of oil until just soft. Drain on some kitchen towel and set to one side.

    • In a bowl sift together the self-raising flour and baking powder.

    • Mix through the mushrooms, ham and cheese.

    • In a separate bowl mix the milk, eggs and remaining oil stir until well combined.

    • Pour the dry ingredients into the wet and mix until just combined.

    • Divide between the 12 cases.

    • Bake for 15 to 20 mins or until well risen and firm to the touch.

    • Remove from the oven and allow to cool for 5 mins before transferring to a wire rack to cool fully.

    Top tips for making mushroom muffins:

    Serve these with pickle and cream cheese for an added flavour dimension.

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