Save Savory muffins featuring earthy mushrooms, enhanced with the umami-rich flavors of Japanese furikake seasoning. Perfect for breakfast, lunchboxes, or a unique snack.
I tried these muffins for a quick weekend brunch and they disappeared fast. The aroma of mushrooms mingling with toasted sesame and furikake was simply irresistible for my family.
Ingredients
- Cremini or shiitake mushrooms: 200 g (7 oz), finely chopped
- Onion: 1 small, finely diced
- Spring onions: 2, sliced
- Whole milk: 120 ml (½ cup)
- Eggs: 2 large
- Greek yogurt: 120 g (½ cup)
- Grated cheddar or mozzarella cheese: 100 g (1 cup)
- Unsalted butter: 60 g (¼ cup), melted and cooled
- All-purpose flour: 250 g (2 cups)
- Baking powder: 1 tbsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- Black pepper: ¼ tsp
- Soy sauce: 2 tbsp
- Furikake seasoning: 2 tbsp, plus more for topping
- Toasted sesame seeds: 1 tbsp
Instructions
- Prepare oven and muffin tin:
- Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease lightly.
- Cook vegetables:
- In a large skillet over medium heat, melt 1 tbsp of the butter. Sauté mushrooms and onions until softened and most moisture has evaporated, about 6–8 minutes. Stir in soy sauce and cook for 1 minute more. Remove from heat and allow to cool.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
- Mix wet ingredients:
- In a separate bowl, combine milk, eggs, yogurt, and the remaining melted butter. Whisk until smooth.
- Combine batter:
- Fold the wet ingredients into the dry ingredients until just combined. Add in the cooled mushroom mixture, cheese, chopped spring onions, and 2 tbsp furikake. Gently mix—do not overwork the batter.
- Fill and top muffins:
- Spoon the batter evenly into the prepared muffin tin. Sprinkle tops with extra furikake and sesame seeds.
- Bake:
- Bake for 22–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool and serve:
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Save These muffins are a favorite for our lunchbox picnics. My daughter likes to sprinkle a little extra furikake before eating for added crunch and flavor.
Notes & Substitutions
For a vegan version, use plant-based yogurt, non-dairy milk, vegan cheese, and flax eggs. Feel free to add diced red bell pepper or spinach for extra color and nutrition.
Serving Suggestions
Serve these muffins warm with miso soup or a fresh green salad. They also make a great snack for afternoon tea.
Nutritional Information
Each muffin provides around 165 calories, 8 g fat, 17 g carbohydrates, and 6 g protein.
Save Try these savory muffins for a fun Japanese twist on breakfast or snacks. They travel well and taste wonderful both warm and at room temperature!
Recipe FAQ
- → Can I use dried mushrooms for this dish?
Yes, rehydrate dried mushrooms with hot water before chopping. They offer a deeper, concentrated flavor.
- → How do I make this dairy-free?
Use plant-based yogurt, non-dairy milk, and vegan cheese. Flax eggs can replace regular eggs for binding.
- → What vegetables can I add for extra flavor?
Red bell pepper, spinach, or zucchini work well and add color, nutrition, and texture to the muffins.
- → Is furikake seasoning always vegetarian?
No, some varieties contain fish or seafood. Check labels for vegetarian or vegan options if needed.
- → Can I freeze these muffins?
Yes, cool them fully first. Wrap individually or store in an airtight container for up to 2 months.
- → Are these suitable for lunchboxes?
Absolutely! They hold up well and make a convenient, flavorful addition to any lunchbox.