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 first made these muffins for a weekend brunch when I wanted something hearty yet different from the usual sweet bakes. The idea to add furikake came from my childhood memories of Japanese rice balls that I loved in lunchboxes.
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)
- Cheddar or mozzarella cheese: 100 g (1 cup), grated
- 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 muffin tin:
- Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease lightly.
- Sauté 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 mixture:
- 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 muffin tins:
- Spoon the batter evenly into the prepared muffin tin. Sprinkle tops with extra furikake and sesame seeds.
- Bake muffins:
- 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 became a favorite for family picnics, and my kids especially love helping sprinkle the furikake topping before baking.
Required Tools
Muffin tin (12-cup), mixing bowls, whisk, skillet, spatula, wire rack
Allergen Information
Contains: Eggs, Milk (dairy), Wheat (gluten), Soy (from soy sauce and some furikake blends), Sesame. Always check product labels for hidden allergens and furikake blends for fish or seafood if vegetarian.
Nutritional Information
Per muffin: Calories 165, Total Fat 8 g, Carbohydrates 17 g, Protein 6 g
Save Serve these savory mushroom muffins warm or pack them for a lunchbox treat. They stay moist for days and taste great even at room temperature.
Cooking Guide
- → Can I use other mushrooms for these muffins?
Yes, cremini, shiitake, or button mushrooms all work well. Try mixing varieties for extra flavor.
- → How do I make these muffins vegan?
Substitute eggs with flax eggs, use plant-based yogurt, dairy-free milk, and vegan cheese for a plant-forward version.
- → What does furikake add to the muffins?
Furikake gives a boost of umami, crunch, and a subtly salty, slightly sweet Japanese-inspired flavor.
- → Can I freeze the muffins for later?
Absolutely. Cool completely, wrap individually, and freeze. Thaw and warm before serving for best texture.
- → Are there gluten-free options for the flour?
Swap the all-purpose flour for a gluten-free blend to accommodate dietary needs, but expect a different texture.
- → What can I serve with these muffins?
Pair with a simple salad, light soup, or enjoy alone as a flavorful snack on the go.