Stacked muffins on a plate.

Savory Mini-Muffins, 3-Ways

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Ooh, melt-in-your-mouth Savory Mini-Muffins! Their no-fuss recipe begins with 3 ingredients and offers 3 different flavors. You can choose from Original, Garlic Cheese, and Black Pepper Bacon, or make all three!

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Making The Batter

In these muffins, we’re using self-rising flour, which cuts down on the number of ingredients to measure out. It adds the right amount of leavening to make these minis nice and fluffy on the inside.

But first, we must begin with softened butter, just until it’s still cool to the touch. It takes only 30 minutes to an hour out of the refrigerator to get there. You don’t want warm butter here. Then, cream it with an electric mixer.

Note: Did you know that keeping baking ingredients near the same temperature gets the best results? That’s one reason I store self-rising flour in the freezer. It’s always ready. The other purpose is to keep it fresher longer. 

After the butter is creamed, some tangy sour cream is mixed in, then the flour, just until the thick and sticky batter comes together.

A mini-muffin pan with ingredients of cheese, seasoning, bacon, and a bowl of batter

Now, its time for you to decide if you want to bake the Original Mini-Muffins as is or add the flavors of the Garlic Cheese or Black Pepper Bacon. You can always make all 3!

After the ingredients are stirred together, it’s time to spoon a mounding tablespoon of batter into the cups of a mini-muffin pan and bake it to perfection. So Easy!

The Savory Mini-Muffins Result

Honestly, I can’t tell you which one of these little savory mini-muffins I’m most fond of. And my family says the same. That’s why I bake the 3 different flavors at the same time. Some to eat and some to freeze. Then I pass that through the microwave for easy snacking and mealtime sides.

Tell me, do you put your food in the microwave, or do you “pass that in the microwave” like we Cajuns do? Just wondering!

This simple original recipe of 3 ingredients is like magic when it comes out of the oven. I’m telling you, no matter which flavor, you won’t be disappointed! The original is as tasty as can be, the Garlic Cheese is like those famous garlic cheese biscuits, and the Black Pepper Bacon’s burst of pepper adds a robust flavor to the bacon.

Mini-muffins, 3 way on a gray countertop.

For more bread recipes, here are just a few for you:

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Stacked muffins on a plate.

Savory Mini-Muffins, 3-Ways

Little muffins that melt in your mouth in 3 different flavors to choose from: Original, Garlic Cheese, or Black Pepper Bacon.

  • Total Time: 30 minutes
  • Yield: 24 1x




1 cup salted butter, softened but still cool

1 cup sour cream

2 cups self-rising flour, sifted

Garlic Cheese Mini- Muffins

Original Mini-Muffin Ingredients

3/4 teaspoon garlic granules

1/4 teaspoon cayenne pepper

1/2 cup extra-sharp cheddar cheese, grated

Black Pepper Bacon Mini-Muffins

Original Mini-Muffin Ingredients

1 1/4 teaspoons coarse black pepper

1/2 cup cooked bacon, chopped


Preheat oven to 400 degrees.

Plain Min-Muffins

Cream butter with an electric mixer.

Mix in sour cream.

Add flour a little at a time until all of the ingredients are blended well, the batter will be thick.

Spoon a rounded tablespoon of batter into 24 individual mini-muffins, in equal amounts.

Bake for 20 minutes, serve warm.

Garlic Cheese Mini-Muffins

Mix together the original savory mini-muffins according to the above instructions then stir in the garlic granules, cayenne pepper, and the cheese, the batter will be thick.

Spoon a rounded tablespoon of batter into 24 individual mini-muffins, in equal amounts.

Bake for 20 minutes, serve warm. 

Black Pepper Bacon Mini-Muffins

Mix together the original savory mini-muffins according to the above instructions, then stir in the black pepper and the bacon, the batter will be thick.

Spoon a rounded tablespoon of batter into 24 individual mini-muffins, in equal amounts.

Bake for 20 minutes, serve warm. 



Let the butter soften for 30 minutes to 1-hour from the refrigerator, it should still be cool to the touch.

These freeze well and reheat in the oven or microwave oven when ready to serve.

Serve as a side dish, appetizer, or snack.

The nutrition facts below are for the original recipe only.

  • Author: Louisiana Woman
  • Prep Time: 5 – 10 minutes
  • Cook Time: 20 minutes
  • Category: Breads
  • Method: Baking
  • Cuisine: American

Keywords: Savory Mini-Muffins, bread, appetizers

It’s not about how much you do,

but how much love you put

into what you do that counts.

Mother Teresa

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  1. I’m a transplanted New Orleans girl, and I’ve been looking for a good savory muffin recipe to use as a base for savory crawfish muffins. A couple of weeks ago I found a great source for boiled crawfish up here in Boston so I’m on the hunt for my muffin base. Do you think your base would work well with chopped crawfish tails?

    • Sounds like a great idea, I think I’ll give that a try too. Maybe experiment with a small batch at first. And what a find, boiled crawfish in Boston! Happy baking!

      • I found them frozen from Spain, but it’s definitely like I used to get out on the lakefront. I was amazed when I saw it, and I wasn’t too hopeful when I bought my first bag ($8.99 at a regional grocery chain), but when I started peeling I was in heaven. I hadn’t had crawdads in a decade, and those weren’t seasoned right.

      • You can always add your own seasoning. You can make your own Cajun blend with my Pink Cajun Seasoning. It’s right here on the blog.

  2. I’ll check that out for later. The crawfish are already seasoned so all I have to do is set up the pot for steaming and throw in an ear of corn with the crawfish. The hardest part is to stop popping them in my mouth and peel some for later. They’re that good.

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