Festive Savoury Muffins Recipe

These festive muffins contain the classic pairing of cranberry and stilton and are a delicious savoury snack to enjoy over Christmas.

Birds eye view of savory muffins

We used stilton for our muffins; but they would work well with any cheese left over from a Christmas cheeseboard. If you’ve got any cranberry sauce going spare, try adding a couple of teaspoons to the mix.

Suitable for gluten free

Makes 10 to 12 small muffins


50g polenta

50g brown rice flour

1/4 tsp salt

1tsp gluten free baking powder

Savory muffins on cooling wire

3 eggs

200g butter, melted

2 tbsp milk

100g stilton

70g dried cranberries

Pumpkin seeds, for topping


Preheat the oven to 180°C/350°F/Gas 4 and line a 12-hole muffin tin with paper cases.

Add the dry ingredients into a mixing bowl and add the eggs. Whisk briefly with a handheld mixer before adding the melted

Savory muffins on cooling wire from above

butter and milk. Whisk again to make a smooth batter.

Roughly crumble the stilton (you want a mixture of small and large bits) and add to the batter with the dried cranberries. Gently stir until well mixed. If you like, you can toss the cranberries in 1 tbsp of gluten free flour before adding them to the batter – this will help stop them sinking during baking.

Split the mixture between the cases and scatter a few pumpkin seeds over each one. Pop into the oven and bake for 18 to 20 minutes until golden brown and a skewer comes out clean.

Remove from the muffin tins and pop onto a wire rack to cool before eating. Can be enjoyed either hot or cold!

For more festive recipes, why not take a look at our Mincemeat Crumble Slice?

Unwrapped muffin

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