Winter mornings can feel a bit slow and chilly. You need something warm and savory to start your day right. These Marmite muffins are the ultimate cozy breakfast treat for your family.
They deliver a bold, umami punch that everyone will love. The salty yeast extract pairs perfectly with melted cheese. You can whip these up while the coffee is brewing. They are timely, delicious, and completely satisfying right now.
Why You’ll Love This Recipe
This recipe is a total game-changer for savory snack lovers. It combines sharp cheddar cheese with that iconic Marmite depth. You can have these ready in 35 minutes flat. They are perfect for busy winter mornings or school lunchboxes.
Your kitchen will smell absolutely incredible while they bake. The cheese creates a golden, crispy crust on every muffin. It is a budget-friendly way to feed a hungry crowd. Even picky eaters usually fall for the cheesy, salty goodness.
Simple Method
Making these is as simple as mixing wet and dry. You do not need any fancy equipment or expert skills. Just whisk, fold, and bake until they are perfectly golden. Even a beginner can master these savory breakfast muffins easily. The process is stress-free and very rewarding.
Ingredients You’ll Need
These muffins use simple staples you likely have in your pantry.
- 250g self-raising flour
- 1 tsp baking powder
- 100g extra mature cheddar cheese, grated
- 1 large egg
- 200ml whole milk
- 50g unsalted butter, melted
- 2 tbsp Marmite yeast extract
Step-by-Step
- Preheat the oven to 190°C (375°F) and line a 12-cup muffin tin.
- In a large bowl, whisk together the self-raising flour and baking powder.
- Stir in 75g of the grated cheddar cheese for the batter.
- In a separate jug, whisk the egg, milk, butter, and Marmite.
- Make a well in the dry ingredients and pour in the liquid.
- Fold gently until just combined; do not overmix the batter.
- Spoon the batter evenly into the prepared muffin liners.
- Sprinkle the remaining cheese over the top of each muffin.
- Bake for 18 to 22 minutes until golden brown and firm.
- Transfer to a wire rack to cool slightly before serving.
Best Ways to Enjoy It
Serve these muffins warm while the cheese is still soft. They are delicious with a thick smear of butter. Pair them with a hot cup of tea or coffee. They make a great on-the-go breakfast for hectic mornings. Pack them into containers for easy weekday lunches too.
How to Store Leftovers
Store leftovers in an airtight container for three days. You can also freeze them for up to one month. To reheat, use the microwave for twenty seconds. A quick toast in the oven makes the edges perfectly crisp again. Make the batch on Sunday for stress-free weekday mornings. They stay moist and flavorful for days.
Tips for Best Results
- Do not overmix the batter to keep them light.
- Use extra mature cheddar for the best flavor profile.
- Warm the Marmite slightly if it is too thick.
- Make a double batch to freeze for busy weeks.
- Add a pinch of black pepper for extra kick.
- Sprinkle cheese right to the edges for crunchy bits.
- Check doneness with a skewer before removing from oven.
Ways to Switch It Up
- Swap cheddar for red leicester for a brighter color.
- Add chopped chives for a fresh, oniony finish.
- Use gluten-free self-raising flour if needed for guests.
- Replace butter with margarine for a lighter texture.
Common Questions
Can I use Vegemite instead?
Yes, Vegemite works perfectly as a direct substitute. The flavor will be slightly different but still very delicious. Use the same measurements for great results.
Will my kids like the Marmite taste?
The cheese balances the saltiness of the Marmite well. Most kids enjoy the savory, umami flavor in these muffins. It is a picky-eater friendly way to serve yeast extract.
I hope these savory Marmite muffins bring some warmth to your table. They are a true family favorite in my house. Happy baking!
— Lidia
Ingredients
- 250 g self -raising flour
- 1 tsp baking powder
- 100 g extra mature cheddar cheese, grated
- 1 large eg g
- 200 ml whole milk
- 50 g unsalted butter, melted
- 2 tbsp Marmite yeast extract
Instructions
- Preheat the oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the self-raising flour and baking powder.
- Stir in 75g of the grated cheddar cheese, reserving the rest for topping.
- In a separate jug, whisk the egg, milk, melted butter, and Marmite until the Marmite is mostly dissolved.
- Make a well in the center of the dry ingredients and pour in the liquid mixture.
- Fold gently until just combined; do not overmix or the muffins will be tough.
- Spoon the batter evenly into the muffin liners.
- Sprinkle the remaining cheese over the top of each muffin.
- Bake for 18 to 22 minutes until golden brown and a skewer inserted comes out clean.
- Transfer to a wire rack to cool slightly before serving.
