This recipe for savoury muffins is made with pimento olives and capicollo, but can easily customized with your favourite cold cuts!
I want to make savoury muffins popular. That’s how much I love them. There’s a lot of untapped potential here! Have you ever had a savoury muffin? They are SUPER EASY to throw together and you can get really creative with savoury muffins. They are also a great way to stretch a precious ingredient from your pantry or fridge so that more people can have a taste, or conversely, a good way to use up an ingredient you’ve gotten carried away buying (for example, if you are like me and buy far too much cheese, olives, and cold cuts for one person).
The most common question I get asked is what goes into a savoury muffin? Well, that’s easy. You start with a muffin base that is much like a sweet muffin, but minus most (if not all) the sugar. A savoury muffin will have more salt and lots of freshly cracked black pepper. Then, you add ingredients you actually like to eat. This is key. Bake with what you eat!
I love to put some form of pork, like good quality bacon, ham, capicollo, or chorizo in my savoury muffins. Not only do they provide some meatiness (duh!), they also bring a good amount of salt and spice! Then I like to add chopped pickles (spicy or tangy) or olives (briny or not). Sometimes I add shredded cheese, crumbled feta or goat cheese. You can add some chopped spinach, herbs, even bell pepper or corn! Really, you can come up with endless possibilities for your savoury muffins. This is why I love them so much.
For examples of savoury baking, check out these chilli cheese cornbread muffins, this bacon and egg pie, these pork and apple hand pies (made with Maple Leaf Natural Selections shredded pork), or these date chorizo mini loaf cakes for more inspiration because trust me: once you start dabbling in savoury baked goods, you won’t be able to stop!
I baked today’s savoury muffin recipe with Maple Leaf Canadian Craft Montreal Steak Spice Capicollo, flavoured with our infamous Montreal steak spice rub that many of us use, sprinkled liberally on our steaks in the summertime. The whole line of Canadian Craft products is inspired by various regions of Canada and made from pork sourced from Canadian farmers. These muffins make the perfect “transportable” accompaniment to a picnic or a summer BBQ, and like most muffins, they are best served and eaten the day they are baked. I honestly scarfed down two, minutes after I pulled these muffins out of the oven. I couldn’t resist. I love savoury muffins, and I hope you will too!
Now tell me, what will you be adding to your next batch of savoury muffins?
Savoury muffins with capicollo and olives
- 375 g (3 cups) all-purpose flour
- 5 mL (1 tsp) fine kosher salt
- 5 mL (1 tsp) freshly cracked black pepper
- 15 mL (1 tbsp) baking powder
- 1.25 mL (¼ tsp) baking soda
- 15 mL (1 tbsp) granulated sugar
- 125 grams (¼ lb) Maple Leaf Canadian Craft Montreal Steak Spice Capicollo 1 package, chopped into small pieces
- 100 g (¼ lb) pimento olives feel free to use shredded cheese instead, if you prefer, sliced
- 4 large eggs
- 188 ml (¾ cup) milk (2 % fat)
- 188 ml (¾ cup) sour cream (14% fat)
- 115 g (½ cup) unsalted butter melted
- Preheat the oven to 375ºF. Line two muffin pans with 12 parchment liners (like these on Amazon). You can use regular muffin papers too, but you would need to spray them lightly with oil baking spray otherwise the muffins will stick to the paper. Set aside.
- In a large bowl, whisk together the flour, salt, pepper, baking powder, baking soda, and granulated sugar. When the dry ingredients are well mixed, stir in the Maple Leaf Canadian Craft Montreal Steak Spice Capicollo and the olives (or cheese).
- Meanwhile in a separate bowl, whisk together the eggs, milk, and sour cream until smooth. Pour this mixture into the bowl with the dry ingredients, along with the melted butter. Stir with a wooden spoon to combine (about 20–25 stirs—don't overmix!).
- Divide the muffin batter between the prepared pans. Bake in the preheated oven on the middle rack for 20–25 minutes or until a skewer inserted into the middle of a muffin comes out clean.
This post is sponsored by Maple Leaf Foods to promote their latest line of products: Maple Leaf Canadian Craft. I was compensated monetarily. Thanks for supporting the companies that allow me to create content for Kitchen Heals Soul. As always, please know that I wouldn’t work with a sponsor nor recommend a product if it wasn’t worth it.
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.